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 the star of your holiday table, a golden brown turkey, can cause anxiety for even seasoned cooks. With ovens and birds varying so much, nailing the perfect roasting time takes a bit of know-how. Learning how long it takes to cook a 12 pound turkey ensures your centerpiece turkey emerges from the oven perfectly cooked from edge to edge.
Calculating Roasting Time by Weight
The most accurate way to determine turkey roasting time is to calculate based on weight. Here are some simple guidelines:
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For an unstuffed turkey, calculate 13 minutes per pound at 350°F.
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For a stuffed turkey, allow 15 minutes per pound at 350°F.
With these formulas, a 12 pound unstuffed turkey will need about 2 hours and 36 minutes total roasting time. Opting for stuffing brings the time up to 3 hours.
Always rely on a meat thermometer over cook times for doneness, But these roasting calculations provide a helpful starting point
Key Internal Temperatures
While cook times serve as useful estimates, using an instant read thermometer provides the only true test of doneness
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Turkey should reach an internal temperature of 165°F in the deepest part of the thigh and breast.
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For stuffed birds, the center of the stuffing must also hit 165°F to destroy bacteria.
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When taking temperatures, ensure the probe doesn’t touch any bones which can lead to false high readings.
Step-by-Step Roasting Method
Follow these simple steps for a foolproof and flavorful roasted turkey:
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Preheat oven to 350°F. Pat turkey dry inside and out with paper towels.
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Lightly coat the skin with oil or melted butter to promote browning.
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Place turkey breast-side up on a rack in a roasting pan. Tent drumsticks and wings with foil.
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Roast, basting occasionally, until 10-15°F below target temp. Check early as times are estimates.
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Remove foil, increase heat to brown the skin if needed. Roast until 165°F in breast and thigh.
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Allow turkey to rest at least 30 minutes before slicing for juicy meat.
Preventing Common Roasting Pitfalls
Be aware of these potential turkey tragedies and how to avoid them:
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Undercooked poultry – Use a meat thermometer for accuracy.Calculated times are just guidelines.
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Dry, overcooked turkey – Tent foil on the breast to slow cooking. Brine turkey first for extra moisture.
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Burnt bottom – Use a rack to elevate turkey off the pan bottom. Add broth to generate steam.
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Uneven browning – Rotate pan and loosely cover hot spots with foil if skin browns too quickly.
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Long cook time – Allow 13-15 minutes per pound, but start checking temperature early.
With the right tools and techniques, roasting turkey can be easy and enjoyable, even for first-timers. For a picture-perfect 12 pound bird, calculate cook time by weight, use a meat thermometer, tent with foil and let that turkey rest before serving. You’ll have a holiday centerpiece to wow your guests.
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 to cook a 12 pound turkey in the oven?
FAQ
How long does it take to bake a 12 lb turkey?
Is it better to cook turkey at 325 or 350?
How long to cook a 12 pound turkey chart?
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Weight
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Cook Time
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Servings
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8 to 12 pounds
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2¾ to 3 hours
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5 to 8
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12 to 14 pounds
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3 to 3¾ hours
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8 to 9
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14 to 18 pounds
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3¾ to 4¼ hours
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9 to 12
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18 to 20 pounds
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4¼ to 4½ hours
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12 to 13
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What temperature should a 12 lb turkey be when it’s done?