How Long to Cook a 13 lb Turkey at 325°F for a Perfectly Juicy Bird

Cooking a turkey can seem daunting, especially if you’re tackling the big bird for the first time. With so much food and festivity riding on your shoulders, you’ll want to make sure the centerpiece of your Thanksgiving table is cooked to absolute perfection.

Lucky for you, cooking a turkey is easier than you think when you follow a few simple guidelines. In this article, we’ll walk through exactly how long to cook a 13 lb turkey in the oven at 325°F to end up with a beautiful, golden brown, juicy and delicious bird that will wow your guests.

Overview of Cooking Times

The most important factor in determining turkey cook time is the size and weight of your bird. Here are general guidelines from the USDA for cooking an unstuffed turkey at 325°F:

• 12 to 14 lb turkey: 3 to 3 3/4 hours
• 14 to 18 lb turkey: 3 3/4 to 4 1/4 hours

A 13 lb turkey falls right in the middle of that range, so you can expect your cook time to be around 3 1/2 to 4 hours

These times are based on a fully thawed turkey. If your turkey is still partially frozen, it will take significantly longer to cook. Make sure to allot adequate thawing time before roasting day – never try to cook a fully frozen bird!

Step-by-Step Process

Follow these simple steps for roasting turkey success:

1. Thaw the Turkey

• If frozen, thaw your turkey in the fridge for 24 hours per 4-5 lbs weight. Thaw breast side up and leave turkey in original wrapper to prevent cross-contamination.
• Change the tray underneath occasionally to allow blood and juices to drain.
• Once thawed, dry turkey inside and out with paper towels before seasoning.

2. Preheat the Oven

• Preheat your oven to 325°F. Low and slow is best for roasting turkey.
• Make sure there are no racks directly above turkey to allow air circulation.

3. Prepare the Turkey

• Remove giblets and neck from turkey cavities. Use for making gravy or stock.
• Pat turkey dry with paper towels, inside and out.
• Liberally season all over with salt and pepper. You can also rub butter under the skin.
• Lightly stuff the cavity with onions, herbs or lemon wedges if desired. Overstuffing restricts airflow.

4. Position the Turkey

• Place turkey breast side up on a rack in a roasting pan.
• Tuck wings under body to prevent burning.
• Tent loosely with foil to prevent over browning if needed.

5. Calculate Cook Time

• For a 13 lb turkey, plan on roasting for approximately 3 1/2 to 4 hours.
• Use a meat thermometer to determine doneness, not just cook time.

6. Baste and Tent Turkey

• Baste turkey with pan drippings every 30 minutes.
• If browning too quickly, tent with foil and reduce temperature to 300°F.

7. Test for Doneness

• Turkey is done when thigh meat registers 165°F on a meat thermometer.
• Juices should run clear when thigh is pierced.
• Let turkey rest 20-30 mins before carving for juiciest meat.

8. Make Turkey Gravy

• Make gravy with drippings in roasting pan while turkey rests.
• If drippings are scant, supplement with chicken or turkey stock.

Helpful Turkey Roasting Tips

Keep these additional pointers in mind for roasting success:

• Cooking times are approximate. Always rely on a meat thermometer for doneness, not cook time.
• If roasting turkey with the plastic pop-up timer, still confirm temperature with thermometer. Pop-up can activate prematurely.
• Lower oven temperature to 300°F if turkey browns too quickly. Tent with foil to prevent overcooking.
• Let turkey rest at least 20 minutes before carving so juices redistribute into the meat.
• Place prepared stuffing into a baking dish, not in the turkey cavity, for food safety.

Alternate Cooking Methods

While roasting in the oven is the classic preparation, turkey can also be cooked using these methods:

• Grill: Cook turkey over indirect heat on a gas or charcoal grill. Use poultry shears to spatchcock turkey for quicker, more even cooking.

• Smoke Season turkey and slow smoke over indirect heat on a charcoal or electric smoker. Ideal for deeper flavor

• Fry Submerge turkey in peanut oil heated to 350-375°F for crispy skin and juicy meat Use turkey fryer outside only for safety,

• Sous vide: Cook seasoned turkey in a precisely temperature controlled water bath for incredibly moist meat. Finish under broiler or grill for crispy skin.

No matter which technique you choose, following the guidelines above will help ensure roasted turkey success this Thanksgiving! With a perfectly cooked 13 lb bird as your holiday centerpiece, you’re sure to have a feast to remember.