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.
For many home cooks, roasting a turkey can feel like an endless wait for the majestic centerpiece to finish cooking. While chickens and other poultry may roast quickly, getting a full-sized turkey done often takes hours. What makes this bird demand so much more time and patience compared to its feathered brethren?
There are several factors that contribute to turkey’s notoriously long roasting time Read on to learn why turkey takes so long to cook, along with tips to speed up the process.
The Science Behind Turkey’s Slow Cook Time
To understand why turkey can’t be rushed it helps to look at the science behind cooking these large birds. Here are the key reasons turkey requires hours in the oven
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Size – Turkeys are much thicker and heavier than chickens. The breasts alone can weigh 10 pounds or more. Longer cook times are needed for the heat to fully penetrate and cook through the meat.
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Shape – The rounded shape of a whole turkey means heat can’t efficiently circulate to evenly cook all areas. The irregular shape also creates very thick and thin parts.
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Bone-in – Bones conduct heat slower than meat and add considerable mass. This insulates the meat and leads to uneven cooking.
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Low oven temp – To avoid burning and drying out this lean meat, turkeys are roasted at a relatively low oven temperature of 325°F
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Stuffing – A stuffed turkey takes longer as the heat must thoroughly cook the center of the stuffing to 165°F.
Why Thawing is the First Hurdle
Before the turkey even goes in the oven, it needs to be safely thawed. This is the first step that contributes to the hours of preparation.
As turkey is highly perishable, it must be kept frozen until 1-2 days before cooking. Thawing turkey requires planning ahead:
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Thawing in the refrigerator takes 1 day for every 4-5 pounds. A 15 lb turkey will need 3 days or more to thaw.
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Thawing in cold water takes about 30 minutes per pound and requires frequently changing the water.
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Thawing in the microwave is fastest but can lead to uneven cooking.
Rushing the thawing risks harmful bacterial growth in parts that are still frozen. This makes safely thawing the turkey in the fridge the recommended method.
Why the Oven Time Adds Up
Once the turkey is thawed, next comes the lengthy oven roasting time. Let’s look at why roasting a turkey at 325°F still takes hours:
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Plan on cooking for 15-20 minutes per pound. A 15 lb turkey will roast for 3 to 4 hours.
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The minimum safe internal temperature for turkey is 165°F. Reaching this at the deepest point in the breast takes time.
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Allow extra time if the turkey is stuffed, as the stuffing must also reach 165°F.
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Temps higher than 325°F can burn the drippings for gravy and overcook the breast meat.
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The legs and thighs are done at 175-180°F. Cooking to this point without overdoing the breast adds time.
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Resting the turkey after roasting for at least 30 minutes is necessary for tender, juicy meat.
With all these factors at work, it’s not surprising Thanksgiving dinner hits the table closer to 8 pm than 5!
Tips and Tricks to Shorten Turkey Cooking Time
While you can’t entirely rush along the hours it takes to roast turkey, there are some techniques to help shorten the cook time:
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Spatchcock or butterfly – Removing the backbone to flatten the bird shortens the cook time by nearly half.
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Roast at 350°F – Increasing the oven temp by 25 degrees can reduce roasting time by about 30 minutes.
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Cook turkey parts – Breasts, legs, thighs and wings cook much faster than a whole turkey.
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Use an oven-safe meat thermometer – Monitor the breast and thigh temp to remove it once it’s done.
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Cover the breast – Tenting foil over the breast prevents overcooking while the thighs finish.
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Rest for only 20-30 min – If pressed for time, you can reduce the resting time.
While turkey will realistically never become a quick weeknight meal, these tips can help shave off some precious minutes around the holidays. Embrace the leisurely prep time and lean into the anticipation – the rewards of a perfectly-roasted bird are well worth the wait!
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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.
How long do you cook a turkey per pound in the oven?
FAQ
Why is the turkey taking so long to cook?
How long do turkeys take to cook?
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Weight
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Cook Time (Unstuffed)
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Cook Time (Stuffed)
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7-10 lbs.
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2½-3 hrs.
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2¾-3½ hrs.
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10-18 lbs.
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3-3½ hrs.
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3¾-4½ hrs.
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18-22 lbs.
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3½-4 hrs.
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4½-5 hrs.
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22-24 lbs.
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4-4½ hrs.
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5-5½ hrs.
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