How Lengthy to Cook dinner a Turkey (Chart by Weight) – WellPlated.com
Turkey timing is nerve-racking, particularly since most of us solely roast one or two a yr. Under is strictly how lengthy to prepare dinner a turkey by weight, plus ideas for telling when it’s carried out. For the total recipe, see my step-by-step information for Find out how to Cook dinner a Turkey.
Hey I’m Erin, and I’ve been cooking turkey for greater than 15 years!
My most well-liked methodology is to begin the hen at a excessive temperature (450°F) for 45 minutes to crisp the pores and skin, then cut back the warmth to 325°F for the rest of the prepare dinner time.
That mentioned, you possibly can actually roast at 325°F all the time, and each choices are within the chart beneath.
My instances might look shorter than different charts out there on-line. It is because I like to recommend letting the turkey sit at room temperature for 1 hour previous to roasting so that you aren’t placing a chilly hen into the oven, which might trigger it to prepare dinner inconsistently.
I additionally advocate pulling the turkey just a few levels early (155°F to 160°F), as a result of the temperature will rise to 165°F and past because it rests.
Fast hyperlinks on this article:
Turkey Cooking Time Chart
Discover your turkey’s weight beneath. Begin checking the temperature on the low finish of the vary, and plan dinner for the excessive finish plus about half-hour as a buffer. If it finishes early, it stays sizzling, lined, for 1½ to 2 hours.
For steering on what measurement turkey to purchase, see How A lot Turkey Per Individual.
This primary chart is for a room temperature unstuffed turkey cooked in a roasting pan.
| Unstuffed Turkey Cooking Occasions | ||
|---|---|---|
| Weight | My methodology: 450°F for 45 min, then 325°F 8 to 10 min per lb | 325°F all the time 10 to 12 min per lb |
| 10 lb (4.5 kg) | 1 hr 20 min to 1 hr 40 min | 1 hr 40 min to 2 hr |
| 11 lb (5.0 kg) | 1 hr 25 min to 1 hr 50 min | 1 hr 50 min to 2 hr 15 min |
| 12 lb (5.4 kg) | 1 hr 35 min to 2 hr | 2 hr to 2 hr 25 min |
| 13 lb (5.9 kg) | 1 hr 40 min to 2 hr 10 min | 2 hr 10 min to 2 hr 40 min |
| 14 lb (6.4 kg) | 1 hr 50 min to 2 hr 20 min | 2 hr 20 min to 2 hr 50 min |
| 15 lb (6.8 kg) | 2 hr to 2 hr 30 min | 2 hr 30 min to three hr |
| 16 lb (7.3 kg) | 2 hr 5 min to 2 hr 40 min | 2 hr 40 min to three hr 15 min |
| 17 lb (7.7 kg) | 2 hr 15 min to 2 hr 50 min | 2 hr 50 min to three hr 25 min |
| 18 lb (8.2 kg) | 2 hr 20 min to three hr | 3 hr to three hr 40 min |
| 19 lb (8.6 kg) | 2 hr 30 min to three hr 10 min | 3 hr 10 min to three hr 50 min |
| 20 lb (9.1 kg) | 2 hr 40 min to three hr 20 min | 3 hr 20 min to 4 hr |
| 21 lb (9.5 kg) | 2 hr 45 min to three hr 30 min | 3 hr 30 min to 4 hr 15 min |
| 22 lb (10.0 kg) | 2 hr 55 min to three hr 40 min | 3 hr 40 min to 4 hr 25 min |
| 23 lb (10.4 kg) | 3 hr to three hr 50 min | 3 hr 50 min to 4 hr 40 min |
| 24 lb (10.9 kg) | 3 hr 10 min to 4 hr | 4 hr to 4 hr 50 min |
| Whole oven time for a completely thawed, unstuffed turkey that sat at room temperature for 1 hour earlier than roasting, primarily based on my testing in a house oven. Begin checking on the low finish. Between sizes? Use the subsequent weight up. | ||
I like to recommend cooking the stuffing OUTSIDE of the hen, because the turkey is more likely to overcook by the point the stuffing reaches 165°F. This Cornbread Stuffing Recipe is an all-time favourite!
If you happen to should prepare dinner the stuffing contained in the hen, discuss with the chart beneath.
| Stuffed Turkey Cooking Occasions | ||
|---|---|---|
| Weight | 450°F for 45 min, then 325°F 11 to 13 min per lb | 325°F all the time 15 min per lb |
| 10 to 12 lb (4.5 to five.4 kg) | 1 hr 50 min to 2 hr 40 min | 2 hr 30 min to three hr |
| 13 to 14 lb (5.9 to six.4 kg) | 2 hr 20 min to three hr 5 min | 3 hr 15 min to three hr 30 min |
| 15 to 16 lb (6.8 to 7.3 kg) | 2 hr 45 min to three hr 30 min | 3 hr 45 min to 4 hr |
| 17 to 18 lb (7.7 to eight.2 kg) | 3 hr 5 min to three hr 55 min | 4 hr 15 min to 4 hr 30 min |
| 19 to twenty lb (8.6 to 9.1 kg) | 3 hr 25 min to 4 hr 20 min | 4 hr 45 min to five hr |
| 21 to 24 lb (9.5 to 10.9 kg) | 3 hr 50 min to five hr 15 min | 5 hr 15 min to six hr |
| The very heart of the stuffing should additionally attain 165°F. Begin checking on the low finish. Between sizes? Use the subsequent row up. | ||
Find out how to Inform When Turkey is Accomplished
One of the best and solely foolproof approach to examine a turkey for doneness is to make use of an immediate learn thermometer. This one is the most effective available on the market and a worthy funding if you happen to prepare dinner typically. This inexpensive choice works properly additionally.
Your turkey is suitable for eating when all the following areas register at the very least 165°F:
- The thickest a part of the breast
- The thickest a part of the thigh (keep away from touching the bone)
- The wing joint
Verify in a number of spots and in the event that they don’t agree, go by the bottom studying.
If you happen to stuffed the turkey, the very heart of the stuffing should additionally attain 165°F.
I personally take the turkey out of the oven when the breast reads between 155°F and 160°F, then tent it with foil and let it relaxation 20 to half-hour. The interior temperature will proceed to rise to 165°F because it rests.
Juice colour isn’t dependable for doneness, so don’t use that as your solely take a look at.
Frozen Turkey, Spatchcock, Breast Solely, and Convection
- Frozen or partially frozen. Per the USDA, it’s protected to roast a turkey that’s nonetheless frozen, however it’ll take at the very least 50% longer. Pull out the giblet packet with tongs as quickly because it loosens. I don’t advocate this as your turkey will most actually be dry by the point it thaws and cooks.
- Only a turkey breast. The USDA estimates 1½ to 3¼ hours at 325°F for a 4- to 8-pound bone-in breast. Or attempt my Air Fryer Turkey Breast or Crockpot Turkey Breast.
- Spatchcock (quickest). Take away the spine so the hen lies flat. A ten- to 12-pound Spatchcock Turkey can roast in about 60 to 75 minutes at 425°F to 450°F.
- Convection oven. Convection roasts sooner due to how the fan circulates air, so begin checking sooner than the chart.
Mid-Cook dinner Turkey Troubleshooting
- The breast is cooking sooner than the thighs. Tent simply the breast with foil. Go away the remainder uncovered so the pores and skin stays crisp.
- The pores and skin is browning too quick. Identical repair: a unfastened foil tent over the darkish spots.
- Ought to I baste? No. Opening the oven drops the temperature and provides time.
- It’s carried out early. Switch to a reducing board and tent with foil. Roast turkey will keep sizzling for 1½ to 2 hours. Don’t seal it tightly or the pores and skin will steam.
- It’s taking too lengthy. Provided that friends actually can’t wait: carve off any elements which have reached 165°F and hold them lined, then return the remainder to the oven till it reaches 165°F too.
- How lengthy ought to it relaxation? At the very least 20 minutes, then carve on a board with grooves to catch the juices. See Find out how to Carve a Turkey.
Plan Backward: When to Thaw and Brine
Thawing takes days, and brining takes 1 to 2 extra, so depend backward from Thanksgiving day.
Find out how to Safely Thaw Turkey within the Fridge
Plan on 24 hours of fridge thawing for each 4 to five kilos of turkey.
- 8 to 12 kilos: 2 to three days
- 13 to 16 kilos: 3 to 4 days
- 17 to twenty kilos: 4 to five days
- 21 to 24 kilos: 5 to six days
Thaw the turkey breast facet up on a rimmed baking sheet within the fridge (40°F or beneath) so any juices are contained.
By no means thaw a turkey on the counter at room temperature. It’s unsafe.
Construct in Time for Brining
- Moist Brine. Submerge the turkey within the brine 12 to 24 hours earlier than roasting. Rinse and permit pores and skin to air dry previous to roasting.
- Dry Brine (my most well-liked methodology). Rub the turkey with the seasonings 24 to 48 hours earlier than roasting. Place it uncovered within the fridge. Air publicity helps dry the pores and skin so it roasts up crisp.
