In third-degree or complete heart block there's no transmission of electrical pulses between the atria and the ventricles through the AV node. A third-degree heart block causes a wide range of symptoms, some of which are life-threatening.
The industryâs recommended cooking times remain the same at 20 minutes per kilo plus 70 minutes for a turkey under 4kg, and 20 minutes per kilo plus 90 minutes for larger birds. Under these rules a 6.5 kilo (14lb) bird would take three hours and 40 minutes to cook.
1 Roast turkey for about 20 minutes per pound, until the meat thermometer reads 170ÂºF for an unstuffed turkey or 180ÂºF for a stuffed turkey. 2  Remove turkey when cooking is completed and let stand for 15 to 20 minutes before you carve it to allow the juices to settle. Cooked turkey may be stored in a covered container, plastic bag or wrapped in aluminum foil for up to 4 days in the refrigerator, or up to 3 months in the freezer. 2  After cooking, keep the turkey hot, above 140ÂºF or refrigerate below 40ÂºF. 3  Do not leave turkey at room temperature for more than 2 hours.