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 a small turkey for Thanksgiving or any other festive occasion doesn’t have to be intimidating With some simple planning and prep, you can make sure your holiday bird turns out moist, flavorful and picture perfect.
Why Choose a Small Turkey?
Opting for a smaller turkey has several advantages
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Easier to Cook Through. A small turkey cooks more evenly since the breast and thighs are closer in thickness. This prevents the breast from drying out while the thighs finish cooking.
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Fits Better in the Oven. No special pans or equipment needed. A standard roasting pan works great.
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Less Leftovers. For a smaller gathering, a petite turkey means you aren’t stuck eating leftovers for a week. Though turkey leftovers are delicious in soups, sandwiches and casseroles.
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Lower Cost. Buying a whole turkey that’s 10-14 pounds costs significantly less than a 20 pounder.
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Quick Roasting Time. A small turkey roasts in just 2-4 hours, freeing up oven space for all those yummy sides.
What’s Considered a Small Turkey?
While you may picture a plump 20-pound bird for Thanksgiving, turkeys in the 10-14 pound range are considered “small.” Here’s a guide to what size you need:
- 2 People – Breast or thighs, about 3 pounds
- 4-6 People – 10 pounds
- 8-10 People – 12 pounds
- 12-15 People – 14 pounds
Shop early at major grocery chains for the best selection. Or order from online retailers shipping fresh turkeys nationwide.
How Long to Cook a Small Turkey
The rule of thumb for calculating turkey roast time is 20 minutes per pound. Here are some estimates:
- 6-10 pounds: Roast at 350°F for 2-3 hours
- 10-14 pounds: Roast at 350°F for 3-4 hours
Always rely on a meat thermometer over cook times. Insert it into the thickest part of the thigh and cook until it reaches 165°F. Let the turkey rest for 20-30 minutes before carving.
The pop-up thermometer inserted into some turkeys is unreliable. Use an instant-read thermometer for the most accuracy.
Tips for Roasting a Juicy, Tender Small Turkey
Follow these simple tips for the best roasted small turkey:
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Dry Brine the Bird. Salt and air-dry the turkey in the fridge up to 2 days before roasting. This seasons the meat and helps it retain moisture.
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Use a Meat Thermometer. Cook to 165°F in thigh. Double check the breast reaches 155°F.
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Cook Upside Down First. Put the turkey in the oven breast-side down, then flip over. This keeps the breast meat moist.
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Tent with Foil. If the skin browns too fast, lightly tent foil over it to prevent burning.
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Baste with Butter. Baste every 30 minutes with melted butter or poultry drippings for added moisture and flavor.
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Let It Rest Before Carving. Letting it rest allows juices to redistribute so they don’t run out when carved.
With a little prep and smart roasting techniques, your small turkey with come out of the oven golden brown, tender and bursting with flavor. Round out the meal with easy Thanksgiving side dishes like stuffing, mashed potatoes, roasted veggies and cranberry sauce.
Common FAQs About Cooking a Small Turkey
How long does an 8 pound turkey take to cook?
Cook an 8 pound turkey for about 2 1/2 – 3 hours. Always rely on the meat thermometer for doneness over time.
Can I use a regular roasting pan for a small turkey?
Yes, a standard roasting pan with a rack is perfect for turkeys up to 14 pounds. No need for any specialty pans.
Should I cook stuffing inside a small turkey?
It’s best not to stuff a small turkey, especially if under 12 pounds. Stuffing inhibits even cooking. Cook it in a casserole dish instead.
What’s the best way to thaw a frozen small turkey?
Give yourself 2-3 days to thaw a frozen turkey in the fridge. Place it on a tray or in a pan to catch drips. Once thawed, dry it thoroughly inside and out before roasting.
Can I roast 2 small turkeys instead of one large?
You can roast two small turkeys, keeping airflow in mind. Place them on separate racks with room between. Add 30-60 mins to the cook time.
What temp should I cook a turkey breast?
Cook boneless turkey breast at 350°F to an internal temperature of 155-165°F. Allow at least 15 minutes rest before slicing.
Get Ready to Roast Your Small Turkey
Downsizing your Thanksgiving turkey has some big advantages. A petite turkey cooks more evenly, fits in any oven and costs less than its plump cousins.
Figure around 20 minutes per pound, use a meat thermometer to check for doneness and rely on these foolproof roasting methods for a tender, juicy small turkey feast.
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.