Recipe: How to Cook a 25 lb Turkey - Information for Ann.

I think the secret for cooking a large 25 lbs. turkey is to use a rack for the baking process. Here are some interesting tips from Whole Foods Market:

GENERAL TURKEY COOKING TIPS
Source: Whole Foods Market

Always remove the giblets before seasoning and roasting your turkey.

Our fresh, natural birds have not been frozen, but you may find them coated with a thin layer of ice. This is to ensure the freshest, best-tasting bird. The ice glaze keeps the turkey colder without affecting taste and texture.

Refrigerate a fresh turkey immediately. Frozen turkeys should be defrosted in the refrigerator for two days prior to cooking (larger turkeys may require more time). Do not thaw at room temperature.

Remove a turkey from the refrigerator about one hour before placing it in the oven.

Brush the bird generously with melted butter before roasting to assist in browning and adding flavor.

Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.

Cook your turkey on a rack with white wine or chicken broth in the bottom of the pan.

Roast the bird with the breast side down for the first hour.

Use a meat thermometer for best results. When done, the breast temperature should be 170 degrees F, the thigh 180 degrees F.

Save the drippings for gravy!

Allow bird to rest (covered) after cooking for about 30 minutes. This redistributes the juices and makes for smooth carving.

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TURKEY ROASTING CHART
Source: Whole Foods Market

All turkey roasting charts are basic approximations. Actual cooking time varies depending on a number of factors, including oven accuracy, temperature of the bird when it is placed in the oven, whether or not your bird is stuffed, oven temperature, the height and thickness of the roasting pan, and how frequently you open the oven door.

Also, since our natural birds are fresh, lean and contain no additives, your turkey may cook faster than a conventional turkey. Begin to check for doneness approximately 30 minutes before the end of suggested cooking time. Use a meat thermometer - there really is no substitute for determining when your turkey is done. If you are cooking a stuffed turkey, add an additional 5-7 minutes per pound. Check the temperature of the stuffing as well as the turkey to determine when it is fully cooked - 160 degrees F for the stuffing. When done, the breast temperature should be 170 degrees F, the thigh 180 degrees F.

Weight Total Roasting Time at 350 degrees F:

8-12 pounds 2 to 3 1/2 hours
12-16 pounds 3 to 4 hours
16-20 pounds 4 to 5 hours
20-25 pounds 5 to 6 hours
25-30 pounds 6+ hours