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 turkey, even a small 2 lb one, can be an intimidating task. With so much focus on cooking the Thanksgiving or Christmas centerpiece, it’s easy to forget that turkeys come in all shapes and sizes perfect for any occasion. Learning how to properly calculate cook times and use a meat thermometer for doneness takes the guesswork out of roasting this lean, tasty poultry.
Calculating Cook Time Based on Weight
The most accurate way to determine turkey cook time is to calculate based on the weight. Here are some general guidelines:
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13 minutes per pound at 350°F for an unstuffed turkey. For a 2 lb turkey, this equals about 26 minutes total.
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15 minutes per pound at 350°F for a stuffed turkey. Stuffing adds insulation and increases cook time. For a 2 lb stuffed turkey, plan on 30 minutes.
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10-15 minutes per pound at 325°F for boneless turkey breast. A 2 lb breast will take 20-30 minutes.
These times are for fresh or fully thawed turkeys placed directly in the oven Frozen turkeys take significantly longer
Key Temperature Benchmarks
While cook times provide an estimate using a food thermometer is crucial for determining true doneness.
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For optimal safety and texture, turkey should reach an internal temperature of 165°F in the thickest part of the breast and thigh.
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For stuffed turkeys, the center of the stuffing must reach 165°F as well to destroy any bacteria.
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When taking temperatures, ensure the probe is not touching any bones, which can lead to false high readings.
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Carry-over cooking of 5-10°F should be accounted for by pulling turkey from the oven before it hits the target temperature.
Step-by-Step Method for Roasting
Follow these simple steps for foolproof roasted turkey:
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Preheat oven to 325-350°F. Thoroughly pat turkey dry with paper towels.
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Truss turkey legs together with cooking twine to maintain shape. Coat outside with oil or melted butter.
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Place turkey breast-side up on a rack in a roasting pan. Tent foil over drumsticks and wings to prevent overcooking.
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Roast, basting occasionally, until 10-15°F below target temperature. Smaller turkeys cook faster so begin checking earlier.
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Remove foil, increase heat to brown skin if desired. Roast until thermometer inserted in thickest section reads 165°F.
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Let turkey rest at least 15 minutes before carving for juicy, tender meat.
Choosing the Right Roasting Pan
Having the proper roasting pan is key for even cooking and easy gravy making:
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Select a pan 2-2.5 inches deep to allow ample space for drippings.
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Use a V-rack to elevate turkey off the bottom of the pan. This allows air circulation for crisper skin.
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Choose a sturdy pan with heavy duty sides to support the weight of the turkey. Stainless steel or enameled cast iron work well.
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Make sure the pan is large enough to contain the turkey without crowding. Allow some extra room.
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Nonstick or disposable pans are not recommended as they can inhibit browning.
Checking for Doneness
With a digital instant read thermometer, checking temperature at multiple spots on the turkey is quick and easy. Follow these tips for accuracy:
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Insert thermometer probe into the thickest area of the breast avoiding any bones.
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Also check the innermost part of the thigh and wing. Temperatures can vary in different areas.
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If stuffed, insert thermometer into the center of the stuffing to ensure it reaches 165°F.
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Let it sit for 15-30 seconds to get an accurate final reading. The temperature will continue rising as you carve.
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Juices should run clear when turkey is pierced. Pink or red indicates undercooking.
Letting Turkey Rest Before Carving
Never skip this crucial resting period. Allowing the turkey to sit after roasting:
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Redistributes juices throughout the meat for moister, more flavorful turkey.
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Makes carving easier and safer. The turkey firms up a bit instead of being floppy hot.
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Allows carryover cooking to finish without overcooking. The temperature rises 5-10°F.
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Provides time to make gravy from the drippings while turkey rests.
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Keeps turkey hot for 30 minutes loosely tented in foil if your meal is not quite ready.
Troubleshooting Common Roasting Problems
Even experienced cooks occasionally run into issues. Here are some common roasting troubles and how to prevent them:
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Dry turkey – Brine poultry in saltwater for added moisture. Tent foil over breast to slow cooking.
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Undercooked turkey – Double check temperature with a meat thermometer. Calculated cook times are just estimates.
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Overbrowned skin – Use lower heat like 325°F and tent foil to cover darkened sections.
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Uneven browning – Rotate pan periodically and loosely tent areas browning too fast.
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Burnt drippings – Add liquid to the roasting pan like wine, broth or water. Don’t cook on very high heat.
With the right tools and techniques, roasting turkey doesn’t have to be intimidating, even if you are cooking for a small gathering. Mastering the simple 2 lb bird provides invaluable experience towards roasting the big holiday bird. Just remember to calculate cook times based on weight, use a meat thermometer for doneness and let that turkey rest before serving. You’ll have perfectly roasted turkey worth celebrating any day of the year.
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
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