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 turkey can be intimidating, especially when it comes to determining the right temperature and cook time. One of the most common questions that pops up is how long to cook a turkey at 300 degrees Fahrenheit for ideal doneness With some simple guidelines, you’ll have a beautifully cooked, tender and juicy bird ready for your holiday feast
Why Cook a Turkey at 300 Degrees?
There are a few key reasons why 300 degrees F is an optimal temperature for roasting turkey
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Slow cooking at a lower temperature allows the meat to cook evenly without drying out. Higher heats often lead to overcooking on the outside while leaving the interior underdone.
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300 degrees gives you a nice balance between sufficiently heating the bird while still resulting in tender, juicy meat.
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Cooking slower gives collagen in the meat more time to break down into gelatin, keeping turkey succulent.
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A lower oven temp provides you with a larger window of time to get the turkey perfectly cooked before it dries out.
Cook Times Per Pound at 300 Degrees
As a basic guideline, you can expect your turkey to take around 15-18 minutes per pound to cook fully when roasted at 300 degrees F.
So for a:
- 10 lb turkey, cook for 2.5 to 3 hours
- 12 lb turkey, cook for 3 to 3.5 hours
- 14 lb turkey, cook for 3.5 to 4 hours
- 16 lb turkey, cook for 4 to 4.5 hours
- 18 lb turkey, cook for 4.5 to 5 hours
- 20 lb turkey, cook for 5 to 5.5 hours
These times are approximate, so be sure to check for doneness by temperature rather than time alone. But they provide a helpful starting point.
Convection Oven Adjustments
If using a convection oven, the hot air circulation will decrease your cooking time. In most cases, you can reduce the time by around 25% compared to a conventional oven.
So for a convection oven set at 300 degrees F, plan for:
- 10 lb turkey, cook for 1.75 to 2.5 hours
- 14 lb turkey, cook for 2.5 to 3 hours
- 18 lb turkey, cook for 3.5 to 4 hours
Check frequently with a meat thermometer as convection ovens can sometimes cook faster than expected.
Stuffing and Internal Temperature
Keep in mind that stuffing your turkey will increase required cook times. For food safety, stuffed turkeys should reach 165 degrees F at the center of stuffing and thickest part of meat.
An unstuffed turkey can be removed from the oven at a lower breast temp of 150 degrees F since the thigh meat will continue cooking as the turkey rests.
Resting is Crucial
Once your turkey reaches optimal internal temp, let it rest tented with foil for a minimum of 30 minutes before carving. This resting period allows juices to redistribute for tender, juicy meat. Don’t skip this step after cooking!
Other Oven Temperatures
While 300 degrees F is ideal, you can successfully roast turkey at other oven temperatures. Here’s a general guide:
- 250 degrees F: 30 minutes per lb
- 275 degrees F: 20-25 minutes per lb
- 325 degrees F: 15 minutes per lb
- 350 degrees F: 13 minutes per lb
Higher heats will shorten cook time but may result in drier meat. Lower heats will extend cook time but keep turkey more moist.
Takeaways for Juicy Turkey at 300 Degrees
Follow these tips for foolproof turkey roasted at 300 degrees F:
- Calculate 15-18 minutes per lb cook time based on weight
- Use a meat thermometer to check doneness
- Allow turkey to rest before slicing into it
- Reduce cook time by 25% for convection ovens
- Add approximately 1 hour to cook times for stuffed birds
- Watch closely when cooking at higher temperatures
With the right technique, your turkey cooked at 300 degrees will turn out perfect. A lower oven temperature gives you more flexibility while still yielding a flavorful, juicy bird just in time for your holiday feast. Give it a try this year for your best turkey yet!
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 22 lb turkey at 300 degrees?
FAQ
How long does a turkey take to cook at 300 degrees?
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Cooking Temperature
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Weight Unstuffed
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Estimated Cooking Time
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300ºF
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14-18 lbs.
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2¼ – 2½ hours
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300ºF
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18-22 lbs.
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2½ – 3 hours
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Is it better to cook a turkey at 325 or 350?
Is it okay to cook a turkey at 250 degrees?
Can you cook a turkey at a higher temperature?