Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.
But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.
Cooking a large 30 lb turkey can seem daunting, but with some planning and preparation, you can roast it to juicy, flavorful perfection. Here are tips for getting your 30 lb bird cooked just right.
Thawing a 30 lb Turkey
The first step is allowing enough time to safely thaw your frozen turkey. For a turkey this size, you’ll need about 6 days in the refrigerator to thaw completely. Be sure to place it in a pan or on a tray to catch any juices that may leak during thawing.
If you’re short on time, you can thaw it faster in cold water, allowing 30 minutes per pound. Submerge the wrapped turkey in a sink or large container of cold water, changing the water every 30 minutes to keep it cold.
Once thawed, pat the turkey dry thoroughly inside and out with paper towels before proceeding.
Brining a 30 lb Turkey
For best flavor and moisture, brining your turkey is highly recommended. Make a brine by stirring together 2 gallons of water, 1 cup kosher salt, 1/2 cup brown sugar, and aromatics like garlic, peppercorns, bay leaves, onions, and oranges. Submerge the thawed turkey, cover, and refrigerate 12-24 hours.
Rinse the turkey, pat it very dry, and let it air dry in the fridge for 8-12 hours before roasting. The brine will infuse it with seasoned moisture for a more flavorful, tender turkey.
Roasting Time for a 30 lb Turkey
A general rule of thumb for roasting turkey is to allow 15-17 minutes per pound for a stuffed turkey and 10-12 minutes per pound for an unstuffed turkey
For a 30 lb turkey roasted at 325°F, that equals:
- Unstuffed: 5-6 hours
- Stuffed: 7 1/4 – 8 1/4 hours
However oven temperatures vary so use these cooking times as a guideline and always rely on a meat thermometer to check for doneness.
Should You Stuff a 30 lb Turkey?
Stuffing a turkey does provide great flavor, but it also requires longer cooking which could lead to an overdone exterior. For optimal results, cook your stuffing in a casserole dish alongside the turkey instead.
If you do choose to stuff it, use about 3/4 cup of stuffing per pound of turkey. Prevent bacterial contamination by mixing and stuffing it just before roasting.
Trussing, Basting, and Roasting
For best results when roasting a 30 lb turkey:
-
Truss the turkey legs together with kitchen string to hold its shape. Tuck the wings under.
-
Place it breast side up on a V-rack in a large roasting pan. Spread any stuffing loosely in the body cavity.
-
Rub the skin all over with butter or oil and season generously with salt and pepper.
-
Roast at 325°F, basting occasionally with pan juices, until the thickest part of the breast and thigh reaches 165°F on a meat thermometer.
-
Tent with foil if the skin browns too quickly.
-
Let rest 30 minutes before carving for juicier meat.
Signs Your 30 lb Turkey is Done
-
The internal temperature at the thickest part of the thigh reads 165°F. Breast should reach 150-155°F.
-
Meat near the thigh joint moves easily when jiggled.
-
Juices from the thigh area run clear when pierced with a knife.
-
The stuffing interior is 165°F if cooked inside the turkey.
Using an instant-read thermometer is the best way to confirm your 30 lb turkey is fully cooked and safe to eat. Let it rest at least 30 minutes before carving for maximum juiciness.
Carving a 30 lb Turkey
Carving a large 30 lb turkey can seem tricky. Here are some tips:
-
Place turkey breast side up on a cutting board with a large well to catch juices.
-
Remove legs and thighs first by cutting through the hip joints. Separate drumsticks from thighs.
-
Make a horizontal cut above the wing to remove the entire breast half in one piece.
-
Cut crosswise slices from each breast half, slicing against the grain of the meat.
-
Cut remaining meat from the carcass and slice. Arrange on a platter and pour juices over.
Leftover Turkey Ideas
A 30 lb turkey will provide lots of delicious leftovers. Store properly refrigerated up to 4 days. Some tasty ways to enjoy extras:
-
Turkey sandwiches with cranberry sauce and stuffing
-
Turkey noodle soup
-
Turkey tetrazzini or casserole
-
Turkey tacos or enchiladas
-
Turkey salad topped with bacon and avocado
-
Open-faced turkey melts with gravy
With proper thawing, seasoning, roasting, and resting, your 30 lb turkey will turn out juicy, flavorful and perfect for feeding a holiday crowd. Rely on a meat thermometer for doneness and enjoy the leftovers!
/Turkey-Cooking-Times-The-Spruce-59f8d20daf5d3a001044d03d.png)
Before you preheat the oven…
Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.
Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.
Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.
Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.
What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).
It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.
Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.
The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.
Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.
How long do you cook a turkey per pound in the oven?
FAQ
How long will it take to cook a 30 lb turkey?
Will a 30 lb turkey fit in my oven?
How many people will a 30 pound turkey feed?
How long do you cook a 24 pound turkey?
24- to 30-pound turkey cooking time (unstuffed): Cook for 4½ to 5 hours at 325°F. 24- to 30-pound turkey cooking time (stuffed): Cook for 5½ to 6¼ hours at 325°F. Test Kitchen Tip: Toward the end of the cooking time, your recipe might instruct you to cut the string you’ve used to tie the drumsticks together and remove the foil covering the breast.
How long does it take to roast a Turkey?
As a general rule of thumb, plan on roasting your turkey for 15 to 20 minutes per pound—though to prevent undercooking or overcooking the bird, a thermometer reading will be your best bet. The suggested cooking times below are for a turkey that’s roasted at 325 degrees. 8 to 12 pounds: 2 3/4 to 3 hours 12 to 14 pounds: 3 to 3 3/4 hours
How long do you cook an unstuffed Turkey?
Cook time depends on the size of the turkey, and if there is stuffing in it. Unstuffed turkey takes less time to cook fully. Roast an unstuffed bird, 30 pound of turkey, for 5 -6 hours till the meat thermometer inserted in the deepest meat reaches 165°F degrees.
Can you cook a 30 pound turkey?
Cooking a 30 pound perfect Turkey is a little different than cooking a 15-20 pound turkey! Thirty pounds of turkey is a much larger bird, it serves up to 30 people, and you can’t cook it the same as a 20-pound turkey! First, you’ll need to find a big enough shallow roasting pan like this one.