Happy Thanksgiving!! To Jasdip and to all our Canadian friends!!

How long to roast will depend on size. 13 minutes a pound at 350F unstuffed; 15 minutes per pound if stuffed.

Enjoy your Thanksgiving :-) Roast turkey is about my favorite thing to eat, period!

Happy Canadian Thanksgiving!

3 hours seems like a long time for 10 pounds, IMO. I usually cook around 14# birds and they rarely take longer than that. I start at 450F for about 20-30 minutes tho, and then turn down to about 375F.

"3 hours seems like a long time for 10 pounds"

I agree. Even at my lower oven temp, that runs out to just over 2 hours unstuffed and 2 1/2 hours if stuffed. Cooking longer than necessary will just dry out the bird.

We took a shortcut to Thanksgiving dinner this year. Because of Covid, it included only DH, SIL and I. We ordered a take-out meal from a nice restaurant and it was delicious! I was very surprised at the number of people coming to pick up their meals, and many had boxes of food, no doubt containing half turkeys and all the trimmings. Our meals included individual pumpkin tarts and while I don't especially care for pumpkin pie, these were very tasty. We all agreed it was a great arrangement for us this year, especially since DH didn't want to eat the leftovers from a whole turkey.

jasdip, there are plenty of info sources for time and temp to consult online. It's mostly a function of the oven temperature setting. I believe the current thinking is that a better result (for many things, not just poultry) is obtained by using a higher temperature for a shorter period of time.

Since it's only me that's eating I'll eat when it's done :-) I don't care if it's 3pm or even earlier.

We've been doing high-heat turkeys for about 25 years now. It is never dry, always perfect. We cook the dressing in a separate pan, using broth made from the giblets etc that come in the bird's cavity. Here is one of many tutorials I found on Google. https://www.chefmarc.com/high-heat-turkey/

If you have a smallish Turkey or Turkey Breast, the cooking bags are wonderful, all the directions

are given for the exact size, how to and what to do. Put them in the Bag, follow the directions,

set the timer, and get on with other chores. They cook much moister than a bare bird. :)

(Happy Thanksgiving...and would love a Turkey Sandwich about now.)

I use a roasting bag..which cuts the time down considerably and eliminates the basting/ waste of heat slow down that took place back when my mom was cooking them. Last night DH smoked/grilled a 13 lb turkey and it didn't take two hours. For sure 3 hours seems excessive for 10 lbs, any way you cook it. We did a turkey because #2 daughter and a friend were coming through and stopping for lunch--turkey sandwiches are a favorite!!

When a turkey or other food is in a sealed bag, it's being steamed. Not roasted.

I have always done 15 minutes per pound at 350 for a stuffed bird. I start checking the temp about an hour or so before it should be done, as some turkeys seem to cook faster than others. Happy Thanksgiving! I just took my pies out of the oven and will put the turkey in in about an hour.

I've become a fan of spatchcocking both whole turkey and turkey breasts, as well as whole chickens. They roast faster and more evenly.

I agree with the comments to start at a high temp and then lower. That's especially important when roasting a breast.

If doing whole breasts never cook over 155 degrees, remove and cover at least 15 minutes before cutting. Time means nothing, it must be done but the best way to insure it's done without over cooking is doing it in a Sous vide cooker.. Inject it with butter and seasoning and turkey doesn't get any better.

Nek, I always forget that you're Cdn!

Cheers to you and fellow friends who are celebrating today.

Elmer...what's your point? The Post is about "cooking" turkey.

It was in the mid-90's that for some reason turkey roasting times were adjusted and made shorter. There was some thought that producers were producing leaner turkeys so the traditional longer times were resulting in dried-out turkey meat.

The instructions that I got from our meat store and have followed for years says a 10lb is to be cooked for 3 hours if unstuffed at 350F or to 165F at the thigh. Then cover loosely with foil and rest for 15-20 min before carving.

Dry brined and high heat here, so I can't say what a lengthy cook would do. Happy Thanksgiving!

"Elmer...what's your point? The Post is about "cooking" turkey."

My comment was about cooking turkey.

For someone inquiring about cooking turkey, if before responding to such a question you first asked if they wanted to roast it or to steam it, I think we both know that the predominant answer would be the asker wanted to know how to roast it. Did you know there's a difference and that putting it in a bag is not a roasting method?

You can cook a turkey by steaming it, as you can with anything else. I suspect you can also boil a turkey, microwave a turkey, just as you can deep fry a turkey, rotisserie a turkey or do anything else that raises the temperature enough to cook it. Not all produce the same result. Most people roast turkey.

can u say tryptophan?

clean the tryptophan

cook the tryptophan

eat the tryptophan

sleep off the turkey

Oh. I thought it was the accompanying carbs? Maybe I was too sleepy to hear

"I agree with the comments to start at a high temp and then lower. That's especially important when roasting a breast."

I don't know why. I've cooked scores of turkeys over the years, both whole and breast only, and have always roasted them at 325F for the entire time. They turned out perfectly and were never dried out.

Why is it some insist there is only one way to skin a cat?

Why is it some insist there is only one way to skin a cat?

Who's doing that?