The manuals are basically the same and a related manual is here:
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
But they recommend 375 and I find that the turkey is much better at 325. The Rival manual suggested 375 for pre basted or
350 for fresh 9-14 minutes per pound. In my experience this is too hot.
I use 325 for 4 to 4 3/4 hours at 325 for an 18 pound turkey; a 21
pounder takes about 35-45 minutes more. Do start checking the end temp with your instant read thermometer about a half hour before it "should" be done.
The USDA now uses 165 as the
end point temp (down quite a bit from a few years ago), but if you
stuff, that has to be in the middle of the stuffing, and the turkey
will overcook somewhat while it gets there. All experts agree that
turkeys cook better and safer if unstuffed, so considering that you
will have to make an extra pan of stuffing to have it for everyone, you
would be well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
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