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Cooking a juicy, delicious turkey is the centerpiece of many holiday meals While it may seem daunting, cooking a turkey is simpler than you think – if you follow a few guidelines In this article, we’ll cover everything you need to know to cook a perfect 10 pound turkey.
Overview
A 10 pound turkey is considered a small to medium-sized bird. When calculating cook times, it’s important to note whether your turkey is stuffed or unstuffed, and what temperature you are cooking it at Here are the general guidelines
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At 325°F in a regular oven, an unstuffed 10 pound turkey takes approximately 3 to 3 1/2 hours to cook.
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A stuffed 10 pound turkey takes roughly 3 3/4 to 4 1/2 hours at 325°F.
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Always cook turkey to an internal temperature of 165°F, and allow it to rest for 30 minutes before carving.
Determining Cook Time
The best way to determine turkey cook time is by using a simple formula: cook unstuffed turkey for 15-18 minutes per pound, and stuffed turkey for 18-24 minutes per pound.
For a 10 pound bird, that equals:
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Unstuffed: 10 lbs x 15 minutes = 150 minutes or 2 1/2 hours
10 lbs x 18 minutes = 180 minutes or 3 hours -
Stuffed: 10 lbs x 18 minutes = 180 minutes or 3 hours
10 lbs x 24 minutes = 240 minutes or 4 hours
So you can expect your 10 pound turkey to take between 2 1/2 – 4 hours to cook, depending on whether it is stuffed and other factors like oven temperature.
As a general guideline, a 10 pound turkey will take 3 to 4 hours to cook in a 325°F oven. Always use a meat thermometer to confirm it reaches 165°F.
Cook Time Based on Oven Temperature
Cook times can vary based on your oven temperature. Here are some general guidelines for a 10 lb turkey:
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300°F oven: Cook for about 3 1/4 – 4 hours
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325°F oven: Cook for 3 – 4 hours
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350°F oven: Cook for approximately 2 3/4 – 3 1/2 hours
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375°F oven: Cook for roughly 2 1/2 – 3 hours
Higher oven temperatures will shorten the cook time. If you want to speed up the cooking process, you can start the turkey at a higher temp (like 375°F) for the first hour, then reduce to 325°F for the remainder.
Key Tips for Cooking a 10 Pound Turkey
Follow these tips for roast turkey success:
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Thaw completely: Allow 1 day of thawing in the fridge for every 4 lbs of turkey. Thaw in the fridge, not at room temperature.
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Dry thoroughly: Pat the turkey dry inside and out with paper towels before seasoning or stuffing.
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Season generously: Season the cavity and under the skin with salt, pepper, herbs, lemon, and butter or oil.
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Use a probe thermometer: Insert it into the thickest part of the thigh, avoiding bone. Cook to 165°F.
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Tent with foil: Loosely cover the breast with foil during roasting to prevent over browning.
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Let rest before carving: Allow the turkey to rest for 30 minutes before slicing to let juices redistribute.
Stuffing Your Turkey
Stuffing adds delicious flavor to the turkey. However, it also increases cook time. For food safety, stuffed turkeys must reach 165°F in both the meat and the stuffing.
If you do stuff your 10 lb turkey, follow these tips:
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Cook to 165°F: Use a meat thermometer to verify internal temp of both stuffing and turkey meat.
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Don’t over stuff: Loosely fill the cavity about 3/4 full to allow for circulation.
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Cook immediately: Don’t stuff turkey in advance; stuff just before roasting.
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Use a recipes: Only use cooked stuffing recipes, not uncooked bread cubes.
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Golden brown: During last 45 minutes, remove foil and increase temp to brown stuffing.
Stuffing does extend roasting time. For a 10 pound turkey, plan on about 30-60 extra minutes of cooking if stuffed. Monitor temperature carefully.
Checking for Doneness
Cooking times are simply estimates. The only sure way to tell when your turkey is done is to use a meat thermometer to check the internal temperature.
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Insert thermometer into the thickest part of the thigh, avoiding bone.
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Turkey is safe to eat once it registers 165°F.
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If stuffing the turkey, stuffing must also reach 165°F.
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Carry over cooking will increase the temperature 5-10° more as it rests.
Letting Your Turkey Rest
Allowing the turkey to rest before carving is a crucial step. Resting allows the juices to redistribute through the meat.
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Once it reaches 165°F, remove turkey from the oven.
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Tent loosely with foil and let rest 30-45 minutes.
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The internal temperature will continue to rise to 170°F+
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This makes carving easier and keeps meat moist. Don’t skip this step!
Carving Your Turkey
After resting, it’s time to carve. Follow these steps:
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Transfer turkey to a cutting board, tent with foil.
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Remove any stuffing, place in serving bowl.
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Cut the legs and thighs off. Slice between leg and body.
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Cut each leg into drumstick and thigh portions.
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Hold leg steady to slice meat, keeping knife parallel to the bone.
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Carve breast meat by slicing vertically down.
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Cut against the grain into thin slices.
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Arrange slices on platter and pour over pan juices for serving.
Letting your turkey rest makes it easier to carve neatly. Take your time and slice vertically. Enjoy your delicious roasted turkey!
FAQs
What if my turkey is not fully thawed?
Do not cook a frozen turkey! A 10 lb turkey needs about 2-3 days to thaw in the refrigerator.
When should I start my 10 lb turkey?
Plan for about 3-4 hours of cook time. Add 30-60 minutes if stuffed. Start early enough so turkey rests before mealtime.
What temperature is best for roasting turkey?
325°F is ideal, ensuring even cooking. Start at 425°F for 30 minutes then reduce if you want crispy skin.
Can I cook turkey at a lower oven temp?
Yes, you can roast at 300°F. The cook time will be longer, closer to 4 hours. Monitor temperature.
Should I cook my 10 lb turkey breast side up or down?
Cook breast side up on a rack in a roasting pan, uncovered. Tent with foil to prevent over browning.
How long does turkey last refrigerated?
Cooked turkey keeps 3-4 days refrigerated. Slice meat from the bones and store in shallow airtight containers.
The Takeaway
Cooking a 10 pound turkey generally takes 3 to 4 hours in a 325°F oven. Allow 18-24 minutes per pound for stuffed turkey. Always rely on a meat thermometer over cook times to gauge doneness. Resting your turkey for 30 minutes before carving is also crucial for juicy meat! Follow these tips and your holiday turkey will turn out perfect.
Do you put water in the bottom of the turkey pan?
There’s no need to do that. With the turkey drippings and juices coming out all over the veggies at the bottom, there will be plenty of delightful turkey broth soon enough as the base for your turkey gravy.
Do you cook a turkey covered or uncovered?
Some people cover their turkeys, but that won’t let the skin brown up. You need to get that golden skin first. Then you can cover it up as you wish.