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 perfect turkey for Thanksgiving or any special occasion can seem daunting but it doesn’t have to be with proper planning and technique. A 13 pound turkey is on the smaller side making it a great choice for smaller gatherings of 6-10 people. With a few simple tips, you’ll have a juicy, flavorful turkey on your table in no time.
Choosing and Thawing Your Turkey
When buying a whole turkey, allow about 1 pound per person, going up to 1 1⁄2 pounds if you want ample leftovers. A 13 pound turkey will feed about 10-13 people. Look for a turkey that is fresh, with no tears or holes in the packaging. The skin should be creamy white and the meat should not have any discoloration.
If your turkey is frozen, be sure to thaw it properly in the refrigerator at least 24 hours for every 5 pounds. For a 13 pound bird, allow 4-5 days to thaw. You can quick thaw in cold water in about half the time if you’re in a pinch. Never thaw at room temperature, as this encourages bacterial growth.
Once thawed, remove the turkey from packaging and remove the giblets from the cavity Pat the skin dry thoroughly inside and out with paper towels
Seasoning and Trussing
For best flavor, it’s important to season under the skin. Carefully loosen the skin from the breast meat with your fingers, taking care not to tear it. Rub 2-3 teaspoons of kosher salt and 1 teaspoon pepper under the skin, directly on the meat. You can also rub some softened butter or olive oil on the meat for extra moisture.
Next, truss the turkey by tying the legs together with kitchen string. This helps the bird cook evenly. Tuck the wing tips under the body to hold them in place.
Roasting the Turkey
Heat your oven to 325°F. Place the turkey on a rack in a roasting pan to allow air circulation all around.
Frequency of Entities
13 pound turkey – 5 times
325°F oven – 2 times
Cook time – 2 times
Internal temperature – 2 times
Roast the turkey for about 15-18 minutes per pound, until the thickest part of the thigh reaches 165°F on an instant-read thermometer. For a 13 pound turkey, this will take between 3 1⁄2 – 4 hours.
Basting is unnecessary, but you can brush the skin with olive oil or melted butter a few times during roasting if you want a more deeply browned exterior.
About halfway through roasting, tent the turkey loosely with aluminum foil to prevent over-browning. Remove foil for the last 30-45 minutes.
Letting the Turkey Rest
Once the turkey reaches 165°F, remove it from the oven but do not carve right away. Let it rest for at least 30 minutes tented loosely with foil. This allows the juices to redistribute through the meat for moister, more flavorful results.
As the turkey rests, use the drippings in the pan to make a flavorful gravy or sauce. Pour or spoon off most of the drippings, leaving just enough to make a light roux with butter and flour. The resting time gives you a window to make gravy before the drippings cool and congeal.
Carving and Serving
With the turkey well rested, it’s time to carve. Remove any kitchen string used for trussing. Start by slicing the entire breast meat off the bone in one piece, slicing against the grain. Then slice the breast into manageable portions.
Next, remove each leg by cutting through the joint attaching it to the body. Separate the drumstick from the thigh by slicing through the joint. Slice the meat and arrange on a platter.
Serve the turkey slices and legs with your favorite side dishes and sauces or gravy. Enjoy immediately or refrigerate leftovers within 2 hours.
Turkey Roasting Times Per Pound
As a general guideline, whole turkeys take about 15-18 minutes per pound to reach 165°F in a 325°F oven. Here are estimated roasting times for various turkey sizes:
- 8-12 lbs: 2 hours 15 mins – 2 hours 45 mins
- 12-14 lbs: 2 hours 45 mins – 3 hours
- 14-18 lbs: 3 hours – 3 hours 45 mins
- 18-20 lbs: 3 hours 45 mins – 4 hours 15 mins
- 20-24 lbs: 4 hours 15 mins – 5 hours
However, it’s always best to rely on an instant-read thermometer for doneness rather thancooking times alone. Every oven heats differently, and factors like a stuffed bird versus unstuffed will impact total roasting time. Follow the guidelines above and use a thermometer to confirm 165°F in the thickest part of the thigh before removing your turkey from the oven.
With proper thawing, seasoning, roasting, and resting, you’ll have a perfectly cooked turkey ready to wow your guests! A 13 pound bird is a great moderate size for feeding 8-12 people. Just remember to factor in about 15-18 minutes per pound at 325°F oven temperature, and always check for 165°F minimum internal temperature. Letting the turkey rest before carving is also crucial for juicy, tender meat. Follow these tips and your holiday turkey will be one to remember.
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 does it take to cook a 13 pound turkey?
FAQ
Do you cook a 13 lb turkey at 325 or 350?
How long to cook a 13 pound Butterball turkey?
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Weight
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Cook Time (Unstuffed)
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Cook Time (Stuffed)
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10-18 lbs.
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3-3½ hrs.
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3¾-4½ hrs.
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18-22 lbs.
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3½-4 hrs.
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4½-5 hrs.
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22-24 lbs.
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4-4½ hrs.
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5-5½ hrs.
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24-30 lbs.
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4½-5 hrs.
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5½-6¼ hrs.
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What temperature should a 13 lb turkey be when it’s done?
How long does it take to cook a 6 pound turkey?
At this rate, a 6-pound turkey will take 78 minutes (or 1 hour and 18 minutes). A 15-pound turkey will take 195 minutes (or 3 hours and 15 minutes). We generally prefer to cook stuffing separately from the turkey, but if you decide to cook it inside, know that a stuffed turkey will take a little bit longer to cook through than an unstuffed turkey.
How much Turkey do you cook per pound?
On average, plan for one to one and half pounds per Thanksgiving guest. For 10 people, you’ll want a turkey between 10 and 15 pounds. If you want leftovers, go bigger. How long do you cook a turkey per pound? The standard rule of turkey roasting time says 13 minutes per pound for unstuffed birds and 15 minutes per pound for the stuffed ones.
How long do you cook a stuffed turkey?
The standard rule of turkey roasting time says 13 minutes per pound for unstuffed birds and 15 minutes per pound for the stuffed ones. At what temperature should I cook turkey? Techniques for cooking a turkey vary. Some cooks swear by starting the bird off at 450°F to get a crispy skin.
How long does it take to cook a Turkey at 325?
These times are based on cooking a room temperature turkey at 325 degrees F the entire time; plan on 10 to 12 minutes per pound. These times are based on starting a room temperature turkey at high temp (450 degrees F), then lowering it to 325 degrees F after 45 minutes to 1 hour (recommended for crispy skin).