How Long to Cook a Brined Turkey Per Pound for Perfectly Juicy Meat

Cooking the Thanksgiving turkey can be intimidating, especially when determining the right cook time With a brined turkey, you want moist, tender meat without over or undercooking The cooking time generally ranges from 13 to 15 minutes per pound. But there are some factors that impact timing. Here’s how to determine the optimal roasting time for your brined turkey.

Why Brining Makes Turkey Juicier

Brining, or soaking the turkey in a saltwater solution, helps ensure a succulent bird. The brine permeates the meat, allowing it to retain moisture even with prolonged cooking. This gives you more leeway when determining cook time.

While an unbrined turkey should be roasted about 13 minutes per pound, a brined turkey can go to 15 minutes per pound without drying out. The brining process keeps the meat plump and flavorful.

Consider the Turkey’s Weight

Heavier turkeys require more overall cooking time than lighter birds, But the per-pound timing remains similar despite weight differences

For a 12-16 lb turkey, plan on roasting about 15 minutes per pound. The total time will be anywhere from 3 to 4 hours for a perfectly cooked brined turkey.

For even larger birds up to 20 lbs, drop the time slightly to 14 minutes per pound. The extended overall cooking time could lead to overdrying without a little adjustment.

Factoring in the Stuffing

Stuffing adds extra volume and density to the turkey, which impacts the cooking time. The stuffing must reach a safe 165°F temperature just like the meat.

With stuffed turkeys, extend the time to about 16-18 minutes per pound. The stuffing acts as an insulator, slowing the turkey’s cooking slightly.

If pressed for time, cook the stuffing in a casserole dish for the last 45-60 minutes while the turkey finishes roasting.

Determine Doneness with a Thermometer

While the minutes per pound method provides an estimated cooking time, use a meat thermometer to determine true doneness. This eliminates any chance of undercooked meat.

For whole turkeys, insert the thermometer into the thickest part of the breast and thigh without touching bone. Once the breast registers 160-165°F and the thigh hits at least 165°F, the turkey is done.

Letting the turkey rest for 15-20 minutes before carving allows the juices to reabsorb for maximum moistness.

Adjusting Cook Time for Convection Ovens

Convection ovens use a fan to circulate hot air around the turkey. This accelerates cooking by about 25% compared to a standard oven.

For a convection oven, start checking the turkey’s temperature about 25% sooner than the estimated time. For a 16 lb turkey, try 12 minutes per pound instead of 15-16 minutes.

Monitor the temperature and continue roasting if needed to reach the ideal internal temperature. Convection creates crisper skin as well.

Turkeys Cook Faster at Higher Altitudes

Higher elevations cause water to boil faster, quickening the cooking process. Above 3000 feet elevation, increase the oven heat by 15°F and check the turkey’s temp sooner.

For every additional 1000 feet, expect the turkey to cook about 5% faster. Watch the meat closely with a thermometer to avoid overdrying.

Resting and Carryover Cooking

Once the target internal temperature is reached, let the turkey rest 20-30 minutes before carving. As it rests, the hot juices redistribute throughout the meat.

The temperature continues increasing about 5-10°F during resting time – this carryover cooking ensures the meat stays moist.

Resting makes the turkey easier to carve neatly. Simply tent it with foil to keep warm.

Takeaways for Cooking Time Per Pound

For the juiciest brined turkey, follow these tips:

• Roast at 325°F about 15 minutes per pound

• Add 5 minutes per pound for stuffed birds

• Cook at 14 minutes per pound for turkeys over 16 pounds

• Use a meat thermometer to confirm doneness

• Let rest 20-30 minutes before slicing

With the right cook time, your brined turkey will turn out perfect this Thanksgiving! Enjoy the foolproof moist, tender results.