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Meat & Seafood Department

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Turkey Serving Suggestion

The general rule for turkey buying is one pound per person—one-and-a-half if you want leftovers. The chart below gives more specific weight ranges.

Number of Guests Size of Turkey
8 people 12-14 pounds
10 people 15-16 pounds
12 people 18-20 pounds
14 people 21-22 pounds
16 people 24 pounds

Approximate Cooking Times

Turkey Weight Unstuffed Stuffed
6-8 pounds 2.5-3 hours 3-3.5 hours
8-12 pounds 3-4 hours 3.5-4.5 hours
12-16 pounds 4-5 hours 4.5-5.5 hours
16 to 20 pounds 5-5.5 hours 5.5-6 hours
20-24 pounds 5.5-6 hours 6-6.5 hours

Turkey Roasting Instructions:

  1. Set the oven temperature no lower than 325F. Preheating is not necessary.
  2. Your Sendik’s turkey has been chilled for shipping to 26F. Be sure the turkey is completely thawed.
  3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 ½ inches deep.
    Optional Steps
    - Tuck wing tips back under shoulders of bird (called “akimbo”).
    - Add ½ cup of water to the bottom of the pan.
    - In the beginning, a tent of aluminium foil may be placed loosely over the breast of the turkey for the first 1 to 1 ½ hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
  1. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey, stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart).
  2. For safety and doneness, the internal temperature should be checked with a meat thermometer. The temperature must reach 180F in the thigh of a whole turkey (center of the stuffing should reach 165F) before removing it from the oven. Cook a turkey breast to 170F.
  3. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places, juices should be clear with no trace of pink.
  4. Let the bird stand 20 minutes before removing stuffing and carving.
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Sendik's Black Angus Beef