How Long to Cook A Turkey

Learn how long to cook a turkey and get a perfectly cooked bird for your Thanksgiving or Christmas dinner! The rule of thumb is 15 minutes per pound, but turkey cooking time also depends on oven temperature, whether the turkey is stuffed or unstuffed, and fresh versus frozen.

Want to cook a whole turkey that’s tender and juicy, with lots of flavor and crispy skin? We’ll show you how to get the best results every time. No more dried-out turkey!

How Long to Cook Turkey

How long to cook a turkey depends mainly on its size but also on the oven temperature. You need to cook the bird to a safe internal temperature of at least 165°F (74°C) as measured using an instant-read thermometer. Also you’ll need to budget enough time to rest your turkey so the juices can redistribute through the meat to keep it extra moist.

TIP: We recommend using a wireless dual-probe thermometer that remains inserted in the turkey during roasting. It allows you to monitor the internal temperature continuously without having to open the oven.

What Temperature to Cook a Turkey?

You may be wondering whether the best oven temperature is for turkey. In most cases, it comes down to the size of the bird:

• Bake at 350°F for a turkey less than 14 pounds (5.9 kg), since it can withstand the slightly higher temp given the shorter cooking times.
• Bake at 325°F for a turkey over 14 pounds, as it may come out too dark at 350 with the long roasting times.

For a faster method with crispier skin, you can start roasting at 425°F and reduce the heat to the levels above after 15 minutes.

High Heat Roast: You can also opt to roast a fresh turkey at 450°F from start to finish with good results in much less time. However, you need a powerful exhaust fan and regular monitoring. If the fat in the pan smokes, add a cup of water. For these reasons, I don’t recommend this method unless you’re feeling adventurous.

How Many Minutes Per Pound to Cook a Turkey

Here are the general rules for how long to cook turkey per pound according to the USDA:

• Unstuffed Turkey: 15 minutes per pound at 325°F, or 13 minutes per pound at 350°F.
• Stuffed Turkey: 16 to 17 minutes per pound at 325°F, or 14 to 15 minutes per pound at 350°F

Note that these times apply whether you’re using a fresh or defrosted turkey.

Unstuffed Turkey Roasting Time Chart

Turkey cooking time varies widely by the size of the bird. You may be wondering how long to cook a 20 lb turkey, a 25 lb, 12 lb, 15 lb turkey, or any other size for that matter.

Here is a cooking time chart for an UNSTUFFED turkey:

Note: If you’re using a forced air or convection oven, you may be able to bake in 15-30% less time.

TIP: As oven efficiency varies, always check doneness at least 30 minutes before the specified time and verify using an instant-read thermometer instead of relying on time alone.

High Heat Roast: You can also opt roast an unstuffed turkey at 450°F in nearly half the time:

• A 10 lb turkey will take about 1 hour
• A 14 lb turkey will take 1 1/2 hours
• A 20 lb turkey will take 2 1/4 hours

If you use this method, position the oven rack in the lower part of the oven. Keep the exhaust fan on high and keep thick oven mitts on hand. Also, add a half-inch of water in the pan to prevent smoking. In all, I don’t recommend trying this method for the first time at Thanksgiving!

How Long to Cook a Stuffed Turkey

It’s best to stuff the neck end of the turkey, since filling the body cavity will block the flow of air needed to evenly cook the bird. Stuff immediately prior to roasting and tuck in the skin to seal.

Here are the cooking times for STUFFED turkey:

If you don’t have a kitchen scale to weigh the stuffed turkey, just add one pound to the weight of the turkey as an estimate.

How Long to Cook a Frozen Turkey

You may be wondering whether it’s safe to cook a frozen turkey? Fortunately, the USDA has confirmed that it’s completely safe and you can get good results too. However, frozen turkey cook times are at least 50% longer. That means you’ll need to plan to bake your frozen turkey for 20 to 22 minutes per pound.

Use an oven temperature of 325°F and follow this frozen turkey cook time chart:

For partially frozen turkey, the cook time will likely be less than the times above. Be sure to check doneness using an instant-read thermometer rather than relying on cook time alone. Also, halfway through roasting, reach into the turkey to remove the bag of giblets that may be present.

How to Tell When a Turkey is Done

The only accurate way to check turkey doneness is by measuring the internal temperature. Some people poke the turkey with a skewer and look for yellow juices with no blood, but this method is unreliable. Similarly, plastic pop-up thermometers that may come with the turkey are glitchy and inaccurate.

Once you have your instant-read thermometer in hand, how to take a measurement? Well, according to the USDA there are actually several measurements you’ll need!

• Unstuffed Turkey: measure 1) in the innermost part of the thigh without touching the bone, 2) the innermost part of the wing, and 3) the center of the breast.
• Stuffed Turkey: take the measurements for unstuffed turkey, plus one more in the center of the stuffing.

As soon as these measurements have all reached the USDA safe level of 165°F (74°C), all bacteria have been eliminated and the turkey is done. Practically speaking, I will remove the turkey if the measurements have reached 160°F (71°C) as the temp will continue to rise while resting. Keep a watchful eye during the final stages, as the temperature can rise quickly!

If you only have a leave-in meat thermometer, that’s the next best option. Insert it all the way in between the drumstick and the body (the slowest cooking part of the turkey) and remove the bird when it reads 165°F (74°C).

Tips for Roasting a Turkey

Roasting a turkey doesn’t need to be complicated. A common issue is the breasts cook faster than the dark meat, risking chewy breast meat. By following these tips, you’ll get delicious results:

1. Brining: This optional step makes for a more tender and juicy turkey. The basic ratio is 2 cups of kosher salt to 2 gallons of water. Brine for 8-18 hours in the fridge and rinse the turkey with water before cooking.
2. Room temp: Let your turkey sit on the counter for 1 to 2 hours before roasting to take the chill off. The interior will cook faster, so you can take the bird out sooner before the breasts dry out. (If you’re drfrosting a frozen turkey, it’ll need 1 day of thaw time per 5 pounds.)
3. Seasoning: Rubbing with butter, minced garlic, salt, pepper and oil before baking will add moisture and flavor to your turkey as it cooks.
4. Baking: Following the baking time and temperature guidance above, basting every hour especially on the sides around the drumsticks and wings. You can also start cooking with the breast meat facing down so the dark meat cooks faster (carefully turn the bird upright after 45 minutes using oven mitts). If the top is darkening too quickly, cover with cheesecloth or foil for the final hour.
5. Resting: After baking, transfer the turkey to a serving platter and let it rest for 30 minutes undisturbed tented with aluminum foil. This way, the juices can redistribute throughout the meat for the most tender meat. During this time, you can make gravy and get the rest of the meal ready.

TIP: Do NOT not to cut into the meat in the oven or during resting, as juices will leak out and make the turkey less moist.

FAQ

Serving Ideas for Thanksgiving Turkey

There are many traditional and modern ways to serve a Thanksgiving turkey. A carving fork and knife are helpful to cut the turkey into pieces and transfer to a platter for easy serving.

There are lots of side dishes to serve with turkey, and here are a few ideas to get you started: stuffing, mashed potatoes, mashed sweet potatoes, scalloped potatoes, roast potatoes, mac and cheese, acorn squash, butternut squash, rutabaga mash, dinner rolls, green beans (or a green bean casserole), carrots, parsnips, broccoli, Brussels sprouts, cauliflower, gravy, cranberry sauce, chutney, compound butter and chili jam.

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How to Cook a Turkey (+ How Long to Cook a Turkey)

Learn how to cook a turkey for your Thanksgiving or Christmas dinner! Follow this step-by-step guide to enjoy tender and juicy turkey at its best!

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 15 minutes mins

Servings: 10 people

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 whole turkey, (15 pound or 6.8kg) fresh or thawed, see notes for other sizes*
• ▢ 1/2 cup unsalted butter, softened (1 stick)
• ▢ 3 cloves garlic, minced (1 tablespoon)
• ▢ 1 tablespoon canola oil, or another high-smoke point oil like sunflower or grapeseed
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper, freshly ground

Instructions 

• Prepare the turkey: (Optional: brine the turkey for 8-18 hours for extra tenderness.) Remove the turkey from the fridge 1 to 2 hours before roasting. Remove the giblets from the body cavity or neck cavity. Pat dry with paper towels. It’s ok if your turkey still feels cool after sitting at room temperature.
• Seasoning: In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the turkey. Then rub with oil. (If you have stuffing, spoon it through the neck end of the turkey.)
• Preheat the oven to 425°F: Position an oven rack in the bottom third of the oven. Then preheat the oven to 425°F (218°C). Place a wire rack in a roasting pan. Then place the turkey onto the rack breast side up. If available, insert an ovenproof meat thermometer all the way into the thigh and leave it in during baking.
• Place the turkey in the oven and lower the heat to 325°F: When the oven is hot, add the turkey and immediately lower the heat to 325°F.
• Roast the turkey: It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven. Baste the turkey with pan juices every hour. Start checking the internal temperature of the turkey an hour before the expected time to avoid overcooking.
• Check the doneness: Using an instant-read thermometer, measure in 3 places: the center of the breast, the innermost part of the drumstick and the innermost part of the wing. For a stuffed turkey, measure in the middle of the stuffing as well. When the thermometer reads 165°F (74°C) in each place, the turkey is done, but I recommend removing it at 160°F (71°C) as the temperature will keep rising while resting. (Note: the temperature can rise quickly above 130°F, so watch closely).
• Remove from the oven: When the turkey is done baking, use oven mitts to remove it from the oven. Gently lift one end of the roasting pan lengthwise to allow liquids from the cavity to flow out.
• Rest the turkey: Set aside a carving board large enough for the turkey. Using oven mitts or a thick layers of paper towels, gently lift the turkey with both hands and transfer to the board. Tent with a double layer of aluminum foil and let it rest undisturbed for 30 minutes. This steps allows the juices to retreat back into the bird for the most tender meat. Do not cut into the turkey during this time lest juices escape.
• Serving: It's helpful to have a sharp carving knife and fork for this step. Remove the leg and thigh by cutting through the joint. Then separate the leg from the body, using your hand to grasp the leg if necessary. Break off the wings using your hands. Cut off the breasts, working the knife along the breastbone. Then cut the breasts widthwise into 1/2-inch pieces. Arrange the pieces on a platter as desired to serve.

Equipment

Roasting Pan with Rack

Baster

Instant-read Thermometer

Meat Thermometer (Oven Safe)

Carving Knife

Notes

• *Cook times for other turkey sizes (unstuffed):
  • 12 pounds: 2 3/4 hours at 350°F (or 3 hours at 325°F)
  • 14 pounds: 3 1/2 hours at 325°F (or 3 hours at 325°F)
  • 15 pounds: 3 3/4 hours at 325°F
  • 18 pounds: 4 1/4 hours at 325°F
  • 22 pounds: 5 hours at 325°F
  • 25 pounds: 5 1/4 hours at 325°F
  • 30 pounds: 5 3/4 hours at 325°F
  • Reduce times by 15 to 30% when using a convection oven.
• If you’re stuffing your turkey, add the weight of the stuffing to the overall weight used to calculate the cooking time. If you don’t have a scale, then an extra 30 minutes is usually sufficient for smaller turkeys, and an extra 15 to 20 minutes for larger turkeys.
• Recipe Yield: You should buy 1 1/2 pounds of turkey per person, as the cooked meat yield is only 35 to 40% of the original weight.
• High Heat Roast: You can also opt roast an unstuffed turkey at 450°F in nearly half the time: a 10 lb turkey will take about 1 hour, while a 14 lb turkey will take 1 1/2 hours, and a 20 lb turkey will take 2 1/4 hours. If you use this method, position the oven rack in the lower third of the oven. Wrap the bones tightly with aluminum foil to prevent charring. Turn the exhaust fan on high and keep thick oven mitts on-hand. Place a half-inch of water in the pan to minimize smoking.
• Leftovers: Cooked turkey can be stored in an airtight container for 3 to 4 days in the fridge and up to 2 months in the freezer according to the USDA. Use it to make roast turkey sandwiches, soup, casseroles and more.

Nutrition Facts

How to Cook a Turkey (+ How Long to Cook a Turkey)

Serving Size

 

6 oz

Amount per Serving

Calories

458

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

10

g

50

%

Cholesterol

 

210

mg

70

%

Sodium

 

290

mg

12

%

Potassium

 

581

mg

17

%

Carbohydrates

 

1

g

0

%

Sugar

 

1

g

1

%

Net Carbs

 

1

g

2

%

Protein

 

56

g

112

%

Vitamin A

 

428

IU

9

%

Vitamin C

 

1

mg

1

%

Calcium

 

33

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy

Course: dinner, Main Course

Cuisine: American

Keyword: How long to cook a turkey, How to cook a turkey

Did you make this recipe? Leave a comment below!

Further Questions

The USDA provides a Meat and Poultry Hotline available toll-free at 1-888-MPHotline or 1-888-674-6854. Alternatively, you can also chat live with a food safety specialist at AskUSDA. This service is available in English and Spanish between the hours of 10 am to 4 pm ET, Monday through Friday, for last-minute questions.