The turkey is a large bird native to North America.
Domestication of the turkey probably began in Mexico. The
Spanish carried the bird to Europe in the 16th century, and the
Pilgrims brought several domesticated turkeys with them to
America in 1620. The turkey was probably not on the menu at the
first Thanksgiving dinner. The meals at the celebration, which
lasted several days, usually featured venison as the main meat
item. Because turkey body shapes differ, these cooking times are
approximate. The times are based on open-pan roasting of a
chilled turkey (with a starting internal temperature of 40°F) in
a 325°F oven. |8 – 12 lbs.||2¾ to 3 hrs.||3 to 3½ hrs.| |12 – 14
lbs.||3 to 3¾ hrs.||3½ to 4 hrs.| |14 – 18 lbs.||3¾ to 4¼
hrs.||4 to 4¼ hrs.| |18 – 20 lbs.||4¼ to 4½ hrs.||4½ to 43⁄4
hrs.| |20 – 24 lbs.||4½ to 5 hrs.||4¾ to 5¼ hrs| Roasting times
based on new (1995) recommendations from the U.S. Department of
Agriculture For approximate roasting times, take a look at the
chart above. Unstuffed turkeys take l