This is the site for the manual:
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
However,
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. 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. Stuffing adds about 2
minutes per turkey pound to the cooking time.
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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