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 can seem intimidating, but cooking it at a high temperature like 450 degrees Fahrenheit ensures it comes out juicy, tender and perfectly cooked This method helps the turkey cook faster while keeping the meat moist So how long does it actually take to cook a turkey at 450 degrees? Here’s a detailed guide with timing.
Overview of Cooking a Turkey at 450 Degrees
The general guideline when cooking a turkey at 450 degrees F is to cook it for 15-18 minutes per pound. So a 10 lb turkey would take 150-180 minutes, or 2.5-3 hours at this temperature.
Here are the basic steps:
- Preheat oven to 450°F.
- Place turkey in roasting pan, rub with oil or butter.
- Season turkey with salt, pepper, herbs etc.
- Insert meat thermometer into thickest part of thigh, avoiding bone.
- Roast turkey at 450°F for 30-45 minutes.
- Reduce heat to 350°F and continue roasting about 1.5 hours more.
- Turkey is done when thermometer reads 165°F.
- Let turkey rest 10 minutes before carving.
The high initial temperature helps the turkey brown and locks in moisture Reducing the heat prevents overcooking
Detailed Turkey Cooking Times
To determine the exact cooking time, the most important factor is the turkey’s weight. Here are estimated cooking times based on weight:
- 8-12 lb turkey: Total time 2-2.5 hours
- 30-45 mins at 450°F
- 1-1.5 hours at 350°F
- 12-16 lb turkey: Total time 2.5-3.5 hours
- 45-60 mins at 450°F
- 1.5-2 hours at 350°F
- 16-20 lb turkey: Total time 3-4 hours
- 60 mins at 450°F
- 2-3 hours at 350°F
- 20-24 lb turkey: Total time 4-5 hours
- 75-90 mins at 450°F
- 3-4 hours at 350°F
These times are estimates and can vary based on the shape and density of your particular bird,
Checking Internal Temperature
Regardless of weight, the most reliable way to check doneness is by using a meat thermometer. Insert it into the thickest part of the thigh and breast, without touching bone. The turkey is safe to eat once it reaches an internal temperature of 165°F.
If the turkey is not yet 165°F, continue roasting and checking the temperature every 15 minutes or so until it reaches 165°F.
For stuffed turkeys, the stuffing must reach 165°F and the deepest part of the breast must reach 180°F.
Letting the Turkey Rest
Once the turkey reaches the proper internal temperature, remove it from the oven and let it rest for 10-15 minutes before carving.
This resting time allows the juices to redistribute through the meat. If you skip this step, the turkey will dry out rapidly when you cut into it.
After resting, the turkey is ready to be carved and served!
Turkey Cooking Tips
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Always thaw turkey completely before cooking. Do not cook a frozen turkey at 450°F.
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Use a roasting pan slightly larger than the turkey to allow heat circulation.
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Brush turkey with oil or melted butter before roasting for crispy, browned skin.
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Tent turkey loosely with foil to prevent over-browning if needed.
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Cook stuffing in a casserole dish, not inside the turkey cavity.
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Let turkey rest at least 10 minutes before carving for juicy meat.
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Carve turkey and serve immediately for the best texture and flavor.
FAQs About Cooking Turkey at 450°F
Is 450° too hot to cook a turkey?
No, 450°F is not too hot. This high initial temperature helps the turkey brown quickly and seals in moisture. Lowering to 350°F midway through prevents overcooking.
Should I cook my turkey at 325° or 350°F instead?
325°F will work but will result in a longer cooking time. 350°F gives a good balance of quick cooking with moisture retention.
Can I stuff my turkey if cooking at 450°F?
Do not stuff the turkey cavity, as stuffing may not reach a safe internal temperature at the high roast temperature. Cook stuffing separately.
Is basting necessary when cooking turkey at 450°?
Basting is not necessary as the high heat already helps keep the turkey moist. Opening the oven frequently causes heat loss anyway.
What size turkey can I cook at 450°?
You can safely roast a turkey up to 24 pounds at 450°F. The cooking time simply increases with weight. Very large turkeys over 24 lbs may do better at a lower oven temp.
Should I tent the turkey with foil at 450°F?
You can loosely tent the turkey with foil to prevent over-browning. However, do not tightly wrap the foil or this will steam the bird rather than roasting it.
Get Perfectly Cooked Turkey at 450°F
Cooking a turkey at 450 degrees F delivers tender, juicy meat with crisp, flavorful skin in a fraction of the traditional roasting time. Just be sure to reduce the heat during roasting and use a meat thermometer to determine doneness. With these simple tips, you’ll enjoy a delicious holiday turkey cooked to perfection.
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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.