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UNSTUFFED TURKEYS
1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows the turkey to rest at least 3/4 above the
sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown sear. It also helps to
lock in the juices inside of the turkey, creating a moist, tasteful product.
2. Pre-heat the oven to 325˚- 350˚. Turkeys 8-25 pounds, use the Pure Convection™ mode. If it is over 25 pounds, use the
Convection Bake mode. Larger turkeys simply need that bottom heat from Convection Bake in order to cook properly.
3. The best rack position for the turkey is either rack position 1 or 2. If you are roasting only one turkey, place the turkey with
the rack facing side to side. If you are roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back
in the ERD30 and ERD60 ovens; or two 13 x 16” pans with racks will fit in the ERD36 and ERD48 large oven. The turkeys’
cavities should face the window.
4. The time it will take to cook will be approximately 10-12 minutes per pound for an unstuffed bird. Begin checking the
internal temperatures with an instant-read thermometer about 20 minutes before the expected time of completion.
Internal temperatures should read 170˚ in the breast, 180˚ in the thigh.
STUFFED TURKEYS
1. Follow the same baking instructions as above.
2. A turkey under 20 pounds and stuffed should be roasted on Pure Convection™. Anything over 20 pounds and stuffed
should be roasted on Convection Bake, and baking times will increase to 14-15 minutes per pound.
3. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to insure safe
serving. Please refer to the chart below for temperature information.
Holiday Turkey Tips
T
PRODUCT INTERNAL TEMPERATURE MINUTES PER POUND
Turkey-Unstuffed 180 in the thigh 10-12
Turkey-Stuffed 180 in the thigh 14-15
Stuffing 165 10-11
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