WAYS TO COOK TURKEY
For each method, the recommended size range is listed, as are the cooking times and other notes.
Oven roasting (8 to 24 pounds) Consult time charts on packaging for stuffed and unstuffed turkeys. Minimum oven temperature 325 degrees. Check appliance manual.
Electric roaster oven (8 to 24 pounds) Generally same times as for oven roasting. Minimum oven temperature 325 degrees. Check appliance manual.
Cooking turkey from frozen (8 to 24 pounds) Add 50% additional cooking time per chart. Do not use oven cooking bag; remove giblets during cooking.
Grilling: covered charcoal or gas grill (8 to 16 pounds) 15 to 18 minutes per pound. DO NOT STUFF. Air in grill must maintain 225 to 300 degrees; use drip pan.
Deep-fat frying (8 to 12 pounds) 3 to 5 minutes per pound. DO NOT STUFF. Oil must maintain 350 degrees.
Smoking (8 to 12 pounds) 20 to 30 minutes per pound. DO NOT STUFF. Air in smoker must maintain 225 to 300 degrees; use drip pan.
Slow cooking (Turkey parts or quarters) 3 to 5 minutes per pound. DO NOT STUFF. Oil must maintain 350 degrees.
Microwaving (8 to 14 pounds) 9 to 10 minutes per pound on medium (50%) power. DO NOT STUFF. Use oven cooking bag. Rotate during cooking.
Pressure cooking (Turkey parts) Times vary by altitude. Follow manufacturers' directions.
SAFETY NOTE:
Always make sure whole turkeys reach 165 degrees as measured in the innermost part of the thigh and wing and the thickest part of the breast.
Source: USDA