How Long Does a Turkey Take to Cook in the Oven?

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 juicy, flavorful turkey is the centerpiece of many holiday meals. But one of the most common questions home cooks have is – how long does it actually take to roast a turkey in the oven? The cooking time can vary quite a bit depending on the size of your bird, whether it is stuffed or unstuffed, the oven temperature, and other factors This guide provides detailed roasting times so your turkey turns out perfect every time

Oven Temperature

Most recipes call for roasting turkey at 350°F This strikes a balance between cooking the turkey evenly while also producing browned, crispy skin

Some cooks prefer roasting at a lower 325°F temperature to allow the interior to cook through without burning or over browning the outside. This does add extra roasting time though.

Higher oven temperatures around 375-400°F can cut down the total roasting time, but run a greater risk of drying out the turkey. Misting the turkey with broth and tenting with foil helps combat this.

Turkey Weight

The most important factor determining oven roast time is the size and weight of your turkey. Small turkeys under 12 pounds may only need 2-3 hours, while a 20+ pounder can take upwards of 5 hours to fully cook.

Here are estimated roasting times based on turkey weight:

10-18 lb turkey: 3-3.5 hours (unstuffed) / 3.75-4.5 hours (stuffed)
18-22 lb turkey: 3.5-4 hours (unstuffed) / 4.5-5 hours (stuffed)
22-24 lb turkey: 4-4.5 hours (unstuffed) / 5-5.5 hours (stuffed)
24-30 lb turkey: 4.5-5 hours (unstuffed) / 5.5-6.25 hours (stuffed)

So for a 14 pound unstuffed turkey, expect around 3.5 hours of roasting time at 350°F oven temperature.

Always use a meat thermometer to confirm the turkey has reached 165°F minimum internal temperature when done.

Stuffed vs. Unstuffed

A stuffed turkey takes longer to cook than an unstuffed one. The stuffing acts as an insulator, slowing down the cooking process.

Plan for approximately 30-45 minutes of extra roasted time for a stuffed bird. The stuffing itself must reach 165°F internally before removing the turkey from the oven.

Keep in mind that stuffing a turkey does increase the risk of bacterial contamination. For optimal food safety, cook stuffing separately.

Thawed vs. Frozen

The roasting times above are for a fully thawed turkey. A frozen turkey can take 3-4 times longer to cook through to a safe internal temperature.

Be sure to allot 24 hours of thawing in the refrigerator per 5 pounds of turkey weight. Never thaw on the counter, where bacteria can multiply rapidly.

If you forget to thaw the turkey, place it still frozen in the oven and expect to add at least an hour of cook time minimum. The breast may end up overcooked by the time the dark meat thaws.

Oven Rack Position

Place the turkey on a low rack in the lower third of your oven. The hot air will circulate around the bottom of the pan, cooking the underside of the turkey more evenly.

Higher oven rack positions often result in a paler, undercooked underside. Lower positions promote juicier, more evenly cooked meat.

Checking for Doneness

The only reliable way to confirm your turkey is fully cooked is to test the internal temperature in the thickest part of the thigh and breast. The minimum safe temperature is 165°F.

If the turkey is done but you’re not quite ready to serve, tent it loosely with foil to keep warm for up to 2 hours. The internal temperature will continue rising 5-10°F during the resting time.

Allow the turkey to rest at least 30 minutes before carving for improved juiciness. This allows the juices to absorb back into the meat.

Extra Tips for Moist, Flavorful Turkey

Brine the turkey in saltwater overnight before roasting for added moisture and flavor.
Rub turkey skin with oil or butter before roasting for crispy browned skin.
Use an oven-safe meat thermometer to monitor the internal temp.
Tent turkey with foil if browning too quickly while roasting.
Let turkey rest at least 30 minutes before slicing for juicier meat.

With these timelines for roasted turkey, you can serve up the perfect holiday bird. Just remember to factor in the turkey’s size, stuffing, and doneness temperature for best results.

how long does a turkey take to cook in the oven

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

Do you cook a turkey at 325 or 350?

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

How many hours does it take to bake a turkey?

How Long to Cook an Unstuffed Turkey

Weight	Cook Time	Servings
8 to 12 pounds	2¾ to 3 hours	5 to 8
12 to 14 pounds	3 to 3¾ hours	8 to 9
14 to 18 pounds	3¾ to 4¼ hours	9 to 12
18 to 20 pounds	4¼ to 4½ hours	12 to 13

Should you bake a turkey covered or uncovered?

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.

How long to cook a 20 pound stuffed turkey?

Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook.