How Long to Cook a Turkey (2024)

FAQs

How Long to Cook a Turkey? ›

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

How Long to Cook a Turkey per Pound. The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. If family tradition calls for roasting a stuffed turkey, though, try cooking it according to the chart above based on its size.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Preheat oven to 325°F. Line a rimmed baking sheet with foil. Place roasting rack or foil ring on pan, and place turkey on top. In a small bowl, combine butter, garlic, salt, thyme, and parsley.

First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own.

These times are based on a room temperature turkey at 325 degrees F the entire time; plan on about 15 to 17 minutes per pound (the times below are based on 15 minutes per pound).

Should you bring a turkey to room temperature before cooking? ›

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

At minimum, allow at least one day of thawing for every 5 pounds of turkey. To make sure your turkey is completely thawed, we recommend building in an extra day. So, if your turkey is between 12 and 15 pounds, you can take it out of the freezer a week before Thanksgiving (or the next day at the latest).

Your turkey is done when meat thermometer reaches 180° F in thigh and 165° F in center of stuffing. Lift turkey onto platter and let stand for 15 minutes before carving. 7-9 lbs. / 4-4 1/2 hrs. 9-12 lbs. / 4 1/2-5 hrs.

You'll want to plan on about 1.25 pounds of turkey per person. That means if you're expecting 12 guests, plan for a 15-pound bird. To make things simple, we've created a guide to help you pick the perfect-sized turkey for your Thanksgiving dinner menu.

Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

These times are based on a room temperature turkey at 325 degrees F the entire time; plan on about 15 to 17 minutes per pound (the times below are based on 15 minutes per pound).

"A low temperature will cook the meat very nicely inside and keep it juicy without drying it but you want to high temperature at some point whether it's at the beginning of the end to crisp up the skin and the melted butter to get an extra crispy skin," Guillard says.

Begin by roasting your turkey at 425°F for 40 to 45 minutes before lowering the temperature of the oven to 350°F for the rest of the cooking time. Like the other method, it's a good idea to brush the turkey every 15 to 20 minutes with butter or olive oil to help the surface brown and keep the meat moist.