A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.
Many variables can affect the roasting time of a whole turkey:
• A partially frozen turkey requires longer cooking.
• A stuffed turkey takes longer to cook.
• The oven may heat food unevenly.
• Temperature of the oven may be inaccurate.
• Dark roasting pans cook faster than shiny metals.
• The depth and size of the pan can reduce heat circulation to all areas of the turkey.
• The use of a foil tent for the entire time can slow cooking.
• Use of the roasting pan’s lid speeds cooking.
• An oven cooking bag can accelerate cooking time.
• The rack position can have an affect on even cooking and heat circulation.
• A turkey or its pan may be toolarge for the oven, thus blocking heat circulation.
