How Long to Cook a Turkey at 375°F for a Perfectly Juicy Bird

Cooking the star of your Thanksgiving dinner—a whole turkey—can seem daunting, but it doesn’t have to be with proper planning and technique. With an oven temperature of 375°F, you can roast a moist, flavorful turkey in 3-4 hours depending on the size. Follow these tips for turkey success.

Preparing the Turkey

• Thaw Allow 1 day of thawing in the refrigerator for every 4-5 lbs of turkey. Thaw breast side up in a pan to catch juices

• Remove giblets and neck: Check inner cavities for a bag containing the giblets and neck. Use for making stock or gravy if desired.

• Rinse and pat dry: Rinse the turkey inside and out with cool water. Pat the skin and cavities completely dry with paper towels. Moisture can cause hot spots while cooking.

• Brine (optional) For added moisture and flavor soak the thawed turkey in a brine solution overnight before cooking. Make a brine with 1 cup salt per gallon of water.

• Season the cavity: Rub the inside cavity with salt, pepper, thyme, sage and lemon. Adding flavor inside helps season the meat.

• Truss: Tie the legs together with kitchen string to hold its shape during roasting. Tuck wing tips under.

• Coat with oil or butter: Rub the skin all over with oil or butter. This helps crisp the skin while cooking.

• Stuff (optional): Stuff the neck and body cavities with your favorite stuffing recipe just before roasting. Cook extra stuffing in a casserole dish.

Cooking the Turkey

• Place breast side up: Position the turkey breast side up on a V-rack inside a roasting pan. The rack elevates it above pan drippings for even cooking.

• Roast at 375°F: Roast stuffed or unstuffed turkeys at a steady 375°F, adjusting time according to size. Use a meat thermometer to check doneness.

• Baste with juices: Baste the turkey every 30 minutes with the juices pooling in the bottom of the pan. Basting keeps the skin from drying out.

• Add aromatics: Scatter halved onion, celery, carrot and fresh herbs around the turkey about halfway through roasting. This flavors the pan juices.

• Shield if browning: If the skin browns too quickly, tent foil loosely over the breast and top of drumsticks to slow browning.

• Check temperature: Begin checking the internal temperature about 2 hours into roasting. Test in the innermost part of the thigh without touching bone.

Testing for Doneness

• Use a meat thermometer: Insert it into the thickest part of the thigh, taking care not to touch bone. It should register 165°F when done.

• Check the juices: Press the thigh with a spoon; the juices should run clear with no traces of pink when fully cooked.

• Verify stuffing temperature: The stuffing inside the turkey must reach 165°F. Check with a thermometer before removing from the oven.

• Allow to rest: Let the cooked turkey rest for 30 minutes before carving. This allows juices to be reabsorbed for moister meat.

Finishing Off

• Make gravy: Using the drippings in the pan, scrape up browned bits and follow a basic gravy recipe. Whisk together drippings, broth and a roux.

• Carve: Transfer the whole turkey to a cutting board and carve using a sharp knife. Cut breast meat by slicing vertically down along one side of the breastbone.

• Serve with favorite sides: Round out the meal with classic Thanksgiving favorites like mashed potatoes, stuffing, sweet potato casserole, cranberry sauce, roasted vegetables and freshly baked rolls.

How Long to Cook an Unstuffed Turkey

Use these guidelines for roasting an unstuffed turkey at 375°F to get a juicy, perfectly cooked bird. Always verify final doneness with a thermometer.

• 8-12 pounds: 23⁄4 – 3 hours
• 12-14 pounds: 3 – 33⁄4 hours
• 14-18 pounds: 33⁄4 – 41⁄4 hours
• 18-20 pounds: 41⁄4 – 43⁄4 hours
• 20-24 pounds: 43⁄4 – 5 hours

An unstuffed turkey cooks more quickly than a stuffed one, so allot slightly less time. Basting is also easier without the body cavity filled.

How Long to Cook a Stuffed Turkey

For stuffed birds, make these adjustments to cook times when roasting at 375°F:

• 8-12 pounds: 3 – 31⁄2 hours
• 12-14 pounds: 31⁄2 – 4 hours
• 14-18 pounds: 4 – 41⁄2 hours
• 18-20 pounds: 41⁄2 – 5 hours
• 20-24 pounds: 5 – 51⁄2 hours

The stuffing extends overall roast time. Verify the stuffing’s internal temperature reaches 165°F before removing the turkey from the oven.

Key Tips for Moist, Flavorful Turkey

Follow these simple tricks from our test kitchen for a foolproof holiday bird:

• Brine the turkey
• Season under the skin
• Baste with pan juices
• Use a thermometer
• Let rest before carving

Brining makes the meat ultra-moist and flavorful. Loosening the skin to rub seasoning underneath helps flavor permeate the meat. Basting prevents the skin from drying out. And letting the turkey rest allows juices to reabsorb after cooking.

Common Turkey Roasting Problems and Solutions

Even experienced cooks can run into trouble sometimes. Here are some common issues and how to prevent them:

<b>Problem:</b> Burnt skin or overbrowning<br>
<b>Solution:</b> Cover turkey tent-style with foil and reduce oven temperature

<b>Problem:</b> Undercooked meat<br>
<b>Solution:</b> Use a meat thermometer to confirm safe minimum temperature

<b>Problem:</b> Dry, stringy texture<br>
<b>Solution:</b> Brine turkey beforehand and baste while cooking

<b>Problem:</b> Unevenly cooked<br>
<b>Solution:</b> Use a rack to allow air circulation and rotate periodically

Expert Tips for Easy Turkey Carving

• Let turkey rest 30 minutes before carving so juices redistribute.

• Remove ties and tent foil loosely over turkey while it rests.

• Transfer turkey to a cutting board, placing it breast side up.

• Slice breast meat by cutting vertically along one side of the breastbone.

• Cut straight down along both sides of the breastbone to remove whole breasts.

• Slice breast pieces into thinner slices to serve.

• Remove drumsticks and thighs by cutting through the skin between leg and body.

• Cut between thigh and drumstick; slice meat and serve.

Follow these steps for neat, fast turkey carving to serve a perfect holiday meal.

Make a Flavorful Turkey Gravy

Transform pan drippings into an easy, delicious gravy:

• Pour drippings into a fat separator; let stand 5 minutes.

• Pour defatted drippings into a saucepan. Add chicken broth to equal 4 cups total liquid.

• Whisk cornstarch and water in a small bowl; whisk into drippings.

• Cook over medium heat, whisking constantly, until gravy thickens and boils.

• Season with salt, pepper and herbs as desired.

Simmering the gravy allows flavors to develop fully. Thickening with a cornstarch slurry prevents lumps.

Satisfy With Delicious Leftovers

Leftover turkey has endless possibilities for creative recipes:

• Turkey salad sandwiches
• Hearty turkey chili
• Turkey tetrazzini
• Turkey pot pie
• Turkey noodle soup
• BBQ pulled turkey sandwiches

Get creative with the leftovers! Use turkey meat in casseroles, soups, salads, sandwiches and more for easy meals throughout the week.

Roasting a turkey at 375°F results in moist, tender meat when followed by a resting period before carving. Figure on roasting an unstuffed turkey about 15 minutes per pound, and add additional time for a stuffed bird. Monitoring temperature and tenting with foil prevents overcooking. Resting and proper carving complete the steps to holiday perfection. With proper technique and safety measures, you can enjoy cooking and serving the centerpiece of a delicious Thanksgiving meal.