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, especially when dealing with a large bird like a 17 pounder. With some preparation and the right techniques, you’ll have a juicy, delicious turkey on your table in no time. In this comprehensive guide, we’ll walk through everything you need to know to cook a 17 pound turkey to golden brown perfection.
Turkey Cooking Time Per Pound
The most important factor in determining turkey cook times is the weight. The general rule of thumb is to allow 13-15 minutes per pound of turkey.
For a 17 pound turkey that works out to approximately
- Unstuffed: 3 hours 45 mins to 4 hours 15 mins at 325°F
- Stuffed: 4 hours to 4 hours 30 mins at 325°F
Stuffed turkeys take longer since the inside has to reach a safe 165°F. Give yourself some wiggle room with cook times in case your oven runs hot or cold. Always rely on a meat thermometer for doneness, not just cook times.
How Many Will a 17 Pound Turkey Serve?
You can estimate about 1-1.5 pounds of turkey per person being served. For a 17 pound turkey, you can expect to feed:
- 10-12 people if serving other dishes
- 8-10 people if turkey is the main course
Buy a slightly bigger turkey if you want ample leftovers, Pro tip carve the breast meat off the bone before refrigerating makes it easier to reheat later,
Turkey Cooking Time Chart
For quick reference, here are approximate cook times for various turkey sizes:
| Turkey Weight | Servings | Cooking Time |
|---|---|---|
| 12 to 14 lb | 8 to 10 | 2 3/4 to 3 hours |
| 15 to 18 lb | 10 to 12 | 3 1/4 to 4 hours |
| 18 to 20 lb | 12 to 14 | 4 to 4 1/4 hours |
| 20 to 22 lb | 14 to 16 | 4 1/4 to 4 3/4 hours |
Tips for Roasting a Juicy Turkey
Follow these tips for a flavorful, moist turkey:
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Dry brine – Rub kosher salt and spices like thyme under the skin a day ahead. This seasons the meat and helps it retain moisture.
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Use a meat thermometer – Cook until it reaches 165°F in the thickest part of the thigh. Don’t rely solely on cook times
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Roast at 325°F – A moderate temp allows the interior to cook through without burning the outside.
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Tent with foil – If the skin browns too quickly, loosely tent foil over it to prevent overcooking.
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Let rest before carving – Waiting 15-20 minutes allows juices to redistribute for a juicier turkey.
Step-by-Step Guide
Follow these simple steps for turkey success:
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Take the turkey out of the fridge 1-2 hours before roasting to bring to room temp. Pat dry.
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Mix kosher salt, pepper, and dried herbs. Loosen the skin and rub some under the skin. Rub the cavity and outside with olive oil and remaining seasoning.
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Place turkey breast-side up on a roasting rack in a roasting pan. Tuck the wings under and tie the legs together with kitchen string.
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Roast in a preheated 325°F oven until a thermometer inserted in the thickest part of thigh reads 165°F, about 3 hours 45 mins to 4 hours 15 mins.
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Let rest 15-20 minutes before carving. Serve with gravy and your favorite sides!
Get Creative with Turkey Cooking Methods
Roasting is just one option for cooking turkey. Get adventurous with these alternate methods:
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Grill – Goes quickly over direct high heat. Rotate regularly for even cooking.
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Smoke – Delicious smoky flavor when cooked low and slow in a smoker. Allow 1-1.5 hours per pound.
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Deep fry – Submerge in oil heated to 350-375°F for crispiest skin. Use a propane turkey fryer for safety.
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Spatchcock – Flattening the bird speeds up roasting time. Flip halfway through for even cooking.
No matter how you cook your turkey, use a meat thermometer to ensure it reaches a safe internal temperature of 165°F. Letting it rest afterwards guarantees a tender, juicy bird ready to wow your guests.
So go forth and conquer that 17 pound turkey! With proper prep and these handy timing guidelines, you’ll have a Norman Rockwell-worthy golden bird on your Thanksgiving table. Just sit back and enjoy time with loved ones after all your hard prep work. Happy holidays from our kitchen to yours!
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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 do you cook a turkey per pound in the oven?
FAQ
How long does it take to cook a 17 lb turkey?
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Turkey Weight
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Cooking Time
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Doneness Temperature
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12-14 lbs.
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3 hrs–3 hrs 45 mins
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170-175°F
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14-18 lbs.
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3 hrs 45 mins–4 hrs 15 mins
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170-175°F
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18-20 lbs.
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4 hrs 15 mins–4 hrs 30 mins
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170-175°F
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20-24 lbs.
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4 hrs 30 mins–5 hrs
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170-175°F
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How long does it take to cook a 17 pound turkey without stuffing?
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Weight
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Cook Time
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Servings
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12 to 14 pounds
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3 to 3¾ hours
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8 to 9
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14 to 18 pounds
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3¾ to 4¼ hours
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9 to 12
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18 to 20 pounds
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4¼ to 4½ hours
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12 to 13
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20 to 24 pounds
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4½ to 5 hours
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13 to 16
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How long to cook a 17 lb stuffed turkey at 350?
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Weight
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Stuffed
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11 – 13 lbs (5.0 – 5.9 kg)
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3 h 40 min – 4 h 20 min
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14 – 16 lbs (6.4 – 7.3 kg)
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4 h 40 min – 5 h 20 min
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17 – 19 lbs (7.7 – 8.6 kg)
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5 h 40 min – 6 h 20 min
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20 – 22 lbs (9.1 – 10.0 kg)
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6 h 40 min – 7 h 20 min
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