Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Roast Turkey, 8- Pound. Credit: Jason Donnelly. Comments Add Comment. Back to story Comment on this project. A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at degrees F.
It is important to check the temperature of the stuffing; it should be degrees F 75 degrees C when you insert the thermometer into the center of the stuffing.
Related: How to Stuff a Turkey. Get more tips and expert advice in our How to Cook a Turkey guide. The only true test for doneness is the temperature of the meat, not the color of the skin. Turkey is done when the thigh meat reaches an internal temperature of degrees F 75 degrees C.
To get an accurate reading, be sure that your thermometer is not touching the bone. See our guide that shows you how to check the temperature of a turkey the right way. To prevent your turkey from drying out, factor in carry-over cooking while the turkey is resting: The internal temperature of the turkey will continue to rise 5 to 10 degrees once it is out of the oven. You can remove the turkey from the oven when the thigh meat registers degrees F 68 degrees C and let carry-over cooking do the rest.
While the turkey is resting, check the temperature again after 10 minutes to ensure the turkey has reached degrees F. Use the 20 to 30 minutes while your turkey is resting to make a delicious gravy. Refer to our step-by-step guide to see how to make turkey gravy from drippings. For some of us, carving the turkey is the most intimidating part.
If you've remained patient and let the turkey rest before carving, you're already halfway there! Resting the turkey lets the juices redistribute, ensuring that your turkey isn't dry but also avoiding a big juicy mess on your cutting board, making it harder to carve. See our step-by-step video and guide on how to carve turkey for all you need to know to get the turkey on the table! Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times.
Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh — the juices should run clear. If they are pinkish, cook for 15 mins more, then test again. Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving.
This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.
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