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 meal—a fresh turkey—can seem daunting, but it doesn’t have to be. With some simple guidelines on thawing, preparing, and roasting, you’ll have a beautifully browned, juicy turkey on your table in no time.
Calculating Turkey Cooking Time
The most straightforward way to determine turkey roasting times is to allow 13 minutes per pound at 350°F for an unstuffed turkey. For example, a 12-14 lb turkey would take about 3-3 1/2 hours to roast
Here is a simple turkey cooking time chart based on a 350°F oven
- 8-12 lb turkey: 13⁄4 – 3 hours
- 12-14 lb turkey: 3 – 31⁄4 hours
- 14-18 lb turkey: 31⁄2 – 4 hours
- 18-20 lb turkey: 4 – 41⁄4 hours
- 20-24 lb turkey: 41⁄4 – 51⁄4 hours
For a stuffed turkey, allow 15 minutes per pound at 350°F. So that same 12-14 lb turkey would take 4-41⁄2 hours when stuffed.
Always check the internal temperature of the stuffing, not just the turkey. The stuffing should reach 165°F to ensure it is fully cooked.
Key Tips for Roasting a Turkey
Follow these tips for roasting turkey success:
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Thaw completely: Allow 24 hours of thawing for every 4-5 lbs of turkey.
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Dry brine: Rubbing the turkey all over with salt a day or two before roasting helps ensure a flavorful, juicy bird.
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Use a meat thermometer: Turkey is safely cooked when the thickest part of the thigh reaches 165°F.
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Watch the temp: Try not to open the oven door frequently so the temperature stays steady.
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Tent and baste: Loosely tent foil over the breast if it browns too quickly while roasting. Baste during the last 45 minutes.
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Rest before carving: Let the turkey rest at least 30 minutes before carving so the juices redistribute.
Cook It Right with These Simple Steps
Follow this basic roasting method for a perfectly cooked fresh turkey:
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Prep: Remove giblets, pat turkey dry, tie legs together, and brush with oil or butter.
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Season: Generously season inside and out with salt and pepper. Add any other desired seasonings.
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Roast: Place turkey breast-side up on a roasting rack in a pan. Roast at 350°F, following the calculated cook times above.
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Check temp: Start checking temperature about 2/3 through roasting. When breast hits 150°F, it’s done.
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Rest and carve: Let turkey rest 30-60 minutes before carving to allow juices to redistribute. Slice and serve!
As long as you allow enough time for thawing and roasting based on the turkey’s size, use an accurate meat thermometer, and let the bird rest before carving, you will have a perfectly cooked fresh turkey for your holiday feast!
Handy Roasting Tools for Turkey Success
Having the right roasting tools on hand makes cooking turkey much easier:
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Roasting pan with rack: Elevates the turkey for even roasting and browning.
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Instant-read thermometer: Checks doneness accurately when inserted in the thickest part of the thigh.
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Basting brush: For brushing melted butter or oil over the turkey skin while roasting.
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Kitchen shears: Makes easy work of snipping off excess skin flaps.
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Carving fork: Holds turkey steady while slicing neat portions.
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Cutting board: A large board is needed to neatly carve the roasted bird.
Investing in this basic turkey roasting equipment will give you the confidence and tools needed to cook the holiday bird perfectly every time.
Roast a Delicious Fresh Turkey with These Recipes
Once you know the basics of roasting times and temperatures for fresh turkey, try one of these flavorful recipes:
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Herb-Roasted Turkey – a simple seasoned turkey coated in butter, thyme, rosemary, and sage.
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Cider-Brined Turkey – an apple cider and salt brine ensures a super juicy bird.
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Spice-Rubbed Roast Turkey – rubbed with smoked paprika, cumin, garlic, and mustard for incredible flavor.
Don’t be intimidated by cooking a fresh turkey this holiday season. With the right roasting guidelines, tools, and recipes, you’ll have a show-stopping centerpiece turkey for your next festive meal.
Frequency of Entities:
unstuffed turkey: 3
stuffed turkey: 2
350°F: 4
meat thermometer: 2
thigh: 2
roasting pan: 1
instant-read thermometer: 1
basting brush: 1
kitchen shears: 1
carving fork: 1
cutting board: 1
herb-roasted turkey: 1
cider-brined turkey: 1
spice-rubbed roast turkey: 1
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.
Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!
FAQ
How long do fresh turkeys take to cook?
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Turkey Weight
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Servings
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Cooking Time
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12 to 14 lb
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8 to 10
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2 3/4 to 3 hours
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15 to 18 lb
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10 to 12
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3 1/4 to 4 hours
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18 to 20 lb
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12 to 14
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4 to 4 1/4 hours
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20 to 22 lb
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14 to 16
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4 1/4 to 4 3/4 hours
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How long can I keep fresh turkey in refrigerator before cooking?
Do farm fresh turkeys cook faster?