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 some simple guidelines you can have a beautifully browned, moist and delicious 14 pound turkey on your table.
Calculating Roasting Time
The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey. For a 14 pound turkey, that works out to about 3 hours and 42 minutes. If you prefer to stuff your turkey, plan for 15 minutes per pound, or 4 hours and 10 minutes for a 14 pounder.
Stuffing adds insulation to the turkey slowing down the cooking process so stuffed birds take longer. If you stuff your turkey, be sure to use a food thermometer to check that the center of the stuffing reaches 165°F before serving.
Key Steps for Juicy, Flavorful Turkey
Follow these tips for a foolproof 14 pound turkey
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Thaw safely. Allow about 3-4 days to thaw a frozen turkey in the fridge. Thawing in cold water or a cooler takes less time. Never thaw at room temperature.
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Dry the skin. Pat the turkey dry inside and out with paper towels. Dry skin crisps up better.
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Season generously. Rub the cavity with salt and pepper. Sprinkle and gently rub the outside with oil or butter and seasonings. Get seasoning under the skin too.
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Use a rack. Elevate the turkey on a rack in a roasting pan to allow air circulation for crispy skin.
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Maintain oven temp. Check your oven temp with a thermometer. Cook at a steady 325-350°F.
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Baste occasionally. Baste with pan juices every 30 minutes once the turkey browns.
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Shield if needed. If the skin browns too fast, lightly tent foil over it.
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Check temp. Turkey is safely cooked at 165°F in the thickest part of the thigh. Juices should be clear.
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Let rest. Once it reaches 165°F, remove turkey from the oven, tent with foil, and let rest 30 minutes before carving.
Handy Timetable for a 14 Pound Turkey
Here is a suggested timeline for roasting your 14 pound turkey to perfection:
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8:00 am: Take turkey out of fridge to thaw if frozen. Preheat oven to 325°F.
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10:00 am: Pat turkey dry. Season cavity and skin. Position on rack in roasting pan.
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10:30 am: Put turkey in oven. Baste every 30 minutes starting at 11:00.
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1:30 pm: Check temp; continue roasting if under 165°F.
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2:10 pm: Turkey should reach 165°F. Remove from oven, tent with foil.
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2:40 pm: Carve and serve!
Food Safety Tips
To avoid the dangers of undercooked poultry, follow these guidelines:
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Cook to 165°F in thigh. Juices should run clear.
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Use a food thermometer to verify doneness. Ovens and birds vary.
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Never leave turkey or stuffing at room temperature over 2 hours.
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Refrigerate all leftovers within 2 hours. Reheat thoroughly to 165°F.
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When in doubt, throw it out! Don’t risk getting sick from turkey.
Make It a Feast
A beautifully roasted turkey is the centerpiece of a memorable meal. Round out the menu with classic side dishes like mashed potatoes, stuffing, roasted veggies, cranberry sauce and warm rolls. Set the mood with candles, music and festive decor.
With proper thawing, seasoning, roasting time and food safety, your 14 pound turkey will turn out juicy, tender and full of flavor. Use these tips to take the guesswork out of cooking times. Focus on creating warm memories with family and friends while the oven does the hard work.
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 14-pound turkey at 325?
FAQ
How long should a 14 pound turkey take?
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How Long To Cook Your Turkey
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12 – 14 pounds
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3 hours – 3 hours, 45 minutes
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14 – 18 pounds
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3 hours, 45 minutes – 4 hours, 15 minutes
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18 – 20 pounds
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4 hours, 15 minutes – 4 hours, 30 minutes
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20 – 24 pounds
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4 hours, 30 minutes – 5 hours
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How long to cook a butterball 14 lb 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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How often do you baste a 14 pound turkey?