Cooking a turkey can be intimidating, especially when using a new brand you aren’t familiar with. Honeysuckle White turkeys are renowned for their high quality and delicious flavor. But to get the most out of your Honeysuckle White turkey, proper cooking is crucial for it to turn out moist, tender and full of flavor.
So how long does it take to cook a Honeysuckle turkey to perfection? The cooking time depends on the size of your turkey. Honeysuckle White provides approximate roasting times for whole turkeys of varying weights when cooked in a conventional oven at 325°F.
Honeysuckle White Turkey Roasting Time Guidelines
Here are the recommended roasting times for whole Honeysuckle White turkeys of different sizes cooked at 325°F in a conventional oven
- 14 to 18 pounds: 3 3⁄4 to 4 1⁄4 hours
- 18 to 20 pounds: 4 1⁄4 to 4 1⁄2 hours
- 20 to 24 pounds: 4 1⁄2 to 5 hours
- 24 to 28 pounds: 5 to 5 1⁄2 hours
As you can see, the roasting time increases with the turkey’s weight. A 14-18 lb turkey may only need 3 3⁄4 to 4 1⁄4 hours to fully cook. But a large 24-28 lb turkey could require up to 5 1⁄2 hours in the oven.
Always refer to the roasting time range for your specific Honeysuckle White turkey’s weight to estimate the cooking time needed,
Factors That Impact Cook Times
While Honeysuckle White’s roasting time ranges serve as excellent guidelines, several factors can affect the actual time required for your turkey to finish cooking:
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Stuffing – A stuffed turkey adds extra volume and mass that takes longer to heat through. An unstuffed or lightly stuffed turkey will cook faster than one that is heavily stuffed.
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Thawing – A completely thawed turkey will cook much faster than one that is still partially frozen. Ensure your turkey is fully thawed before roasting.
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Oven Temperature – The set oven temperature greatly impacts cook times. Honeysuckle White’s times assume roasting at 325°F. Higher temps decrease cooking time while lower temps increase it.
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Oven Accuracy – Oven thermostats can be incorrectly calibrated. Use an oven thermometer to check the true temperature. Inaccurate ovens affect cook times.
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Pan and Rack Position – Use a shallow roasting pan and rack as recommended by Honeysuckle White, placing the turkey breast up. Keep the pan uncovered for crispy skin.
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Basting and Tenting – Basting adds moisture while tenting with foil prevents browning. Both can influence cook times.
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Turkey Shape and Density – The specific shape and density of each turkey can lead to variances in cooking time. Some may take longer than others of the same weight.
Checking Doneness
With so many factors impacting cook time, don’t rely on time alone to determine doneness. Use a meat thermometer to check the internal temperature of the thickest breast part and thigh. Once both register 165°F the turkey is fully cooked and safe to eat.
For maximum safety, Honeysuckle White recommends sticking closely to their provided roasting times as a starting point. But always use a food thermometer to confirm the turkey has reached 165°F internally before removing it from the oven.
Let the fully cooked turkey rest for 10-15 minutes before carving to better retain moisture and allow the internal temperature to rise another 5-10 degrees.
Cooking Methods Beyond Conventional Ovens
Honeysuckle White’s cooking times are for conventional ovens. Adjust as needed for other cooking methods:
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Convection Oven: Cooks faster due to increased air circulation. Reduce temperature to 300°F and check turkey earlier.
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Grilling: Whole turkeys can be successfully grilled indirectly at medium heat. Use a 2-zone fire with no direct heat under the turkey and close the lid.
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Smoking: Figure around 12-15 minutes per pound at 225-250°F when smoking a whole turkey. Use wood chips for flavor.
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Air Fryers: Can cook whole turkey breasts or pieces. Adjust time and temperature as required.
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Deep Frying: Figure 3-4 minutes per pound at 350°F when deep frying a turkey. Use a turkey fryer for safety.
No matter the cooking method, rely on a meat thermometer over cook times to determine doneness. Cook to an internal temperature of 165°F in the breast and thigh for properly cooked turkey.
Moist and Delicious Results
Cooking a Honeysuckle White turkey using their recommended roasting times for your turkey’s exact size, verifying doneness with a thermometer, and allowing the turkey to rest before slicing will reward you with a tender, juicy, and mouthwatering holiday meal.
Proper roasting brings out the signature quality and flavor that makes Honeysuckle White the go-to turkey for Thanksgiving and other occasions. Follow their guide and you’ll be guaranteed delectable turkey to enjoy with loved ones.
Frequently Asked Questions
What temperature should I cook a Honeysuckle White turkey at?
Honeysuckle White recommends cooking whole turkeys at 325°F in a conventional oven. You can cook at 350°F if you want to shorten the roasting time slightly. Always rely on a meat thermometer over cook time.
How many minutes per pound should I calculate to cook a turkey?
For an unstuffed turkey, calculate around 13 minutes per pound at 350°F (about 3 hours for a 12-14 lb turkey). For a stuffed turkey, calculate around 15 minutes per pound at 350°F.
Is it better to cook a turkey breast at 325°F or 350°F?
For the best roast turkey breast, cook at 325°F for juicy meat and crispy skin with amazing flavor. If you need to cook faster, raise the temperature to 350°F and cook for about 15-18 minutes per pound.
Are Honeysuckle White turkeys high quality?
Yes, Honeysuckle White turkeys are renowned for their premium quality and delicious flavor. Their turkeys are raised by independent farmers with no antibiotics, added hormones or steroids. Honeysuckle White turkeys are an excellent choice for memorable holiday meals.
Cooking a flavorful, juicy Honeysuckle White turkey for the holidays or other occasions is easy when you follow their size-specific roasting time guidelines. Rely on a meat thermometer for doneness and your turkey will turn out perfectly moist and delicious every time.
What’s the right way to stuff a turkey?
For optimal safety and uniform doneness, we recommend cooking stuffing separately. However, if stuffing a turkey, please refer to these USDA guidelines:
It is essential to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165ºF.
Cooking a home-stuffed turkey is riskier than cooking one not stuffed. Even if the turkey itself has reached a safe minimum internal temperature of 165ºF, as measured in the innermost part of the thigh, the wing and the thickest part of the breast, the stuffing may not have reached a temperature high enough to destroy bacteria that may be present.
Bacteria can survive in stuffing that has not reached 165ºF, possibly resulting in foodborne illness.
| Weight (pounds) | 6-8 | 8-12 | 12-14 | 14-18 | 18-20 | 20-24 | 24-28 |
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| Unstuffed (hours) | 2 1/4 – 2 3/4 | 2 3/4 – 3 | 3 – 3 3/4 | 3 3/4 – 4 1/4 | 4 1/4 – 4 1/2 | 4 1/2 – 5 | 5 – 5 1/2 |
| Stuffed (hours) | 2 3/4 – 3 | 3 – 3 1/2 | 3 1/2 – 4 | 4 – 4 1/4 | 4 1/4 – 4 3/4 | 4 3/4 – 5 1/4 | 5 1/4 – 5 3/4 |
*Table above based on oven temperature of 325ºF for whole turkey.
If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should cook these ingredients before stuffing the turkey to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the turkey cavity.
If stuffing is prepared ahead of time, it must be cooked immediately and refrigerated in shallow containers. Do not stuff whole poultry with cooked stuffing.
Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
Do not stuff turkeys to be grilled, smoked, fried, or microwaved.
Immediately place the stuffed, raw turkey in an oven set no lower than 325ºF.