Let’s talk about the aspect of cooking a turkey that most people are afraid of: How Long to Cook a Turkey. There’s nothing more nerve-wracking then wondering if you’re going to overcook the bird. I’ve broken every step down for you, meaning you can now begin your turkey takedown with confidence!.
I’ve got advice to help you determine when to thaw, brine, and bake your turkey, whether you’re cooking a small 4-pound turkey breast or a massive 24-pound full bird.
In addition, I’ve shared some of my greatest advice on how to tell when your turkey is done (spoiler alert: you’ll want one of these bad boys).
Use the Table of Contents box above to quickly navigate to the content you need, or scroll down to see everything.
Additionally, I’ve included a printable oven chart with turkey cook times at the bottom that shows how long to cook a turkey.
The approximate cooking times for both stuffed and unstuffed turkeys—which have the stuffing cooked inside the bird—are shown below.
In order to ensure that everything cooks to perfection, it’s critical to keep a careful watch on things throughout.
A 145-pound turkey is a popular size for smaller gatherings, and it can be cooked to juicy perfection in about 3 to 3¾ hours at 325°F. However, it’s important to remember that cooking times can vary depending on factors such as the oven’s accuracy, the turkey’s shape, and whether it’s been stuffed or not.
Here’s a breakdown of how long to cook a 14.5-pound turkey, based on whether it’s stuffed or unstuffed:
Unstuffed Turkey:
- 3 to 3¾ hours at 325°F
Stuffed Turkey:
- 3¾ to 4¼ hours at 325°F
Important Tips:
- Always use a meat thermometer to check the internal temperature of the turkey. The thickest part of the thigh should register 175°F when the turkey is done.
- Let the turkey rest for 15 minutes before carving to allow the juices to redistribute. This will result in a more tender and flavorful bird.
- If you’re unsure about the cooking time, it’s always better to err on the side of caution and cook the turkey for a little longer. An overcooked turkey is still edible, but an undercooked turkey can be dangerous.
Additional Resources:
- How Long to Cook a Turkey of Any Size for Juicy Results: https://www.bhg.com/recipes/how-to/handling-meat/how-long-to-cook-a-turkey/
- How Long to Thaw a Turkey: https://www.bhg.com/recipes/how-to/handling-meat/how-long-to-thaw-a-turkey/
- How to Cook a Turkey Breast 4 Ways: https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-turkey-breast/
Frequently Asked Questions:
- Q: Can I cook a 14.5-pound turkey at a higher temperature to save time?
- A: It’s not recommended to cook a turkey at a higher temperature than 325°F. This can cause the turkey to dry out and become tough.
- Q: What should I do if my turkey is done cooking but the skin isn’t browned?
- A: You can broil the turkey for a few minutes to brown the skin. Just be careful not to overcook it.
- Q: Can I use a leftover turkey to make soup or sandwiches?
- A: Absolutely! Leftover turkey is a great way to stretch your Thanksgiving meal. You can use it to make soup, sandwiches, or even a turkey pot pie.
Additional Resources:
- How to Make Turkey Gravy Without Drippings: https://www.bhg.com/recipes/how-to/handling-meat/how-to-make-turkey-gravy-without-drippings/
- How to Make Turkey Stock: https://www.bhg.com/recipes/how-to/handling-meat/how-to-make-turkey-stock/
- Thanksgiving Leftovers Recipes: https://www.bhg.com/recipes/holidays-occasions/thanksgiving/thanksgiving-leftovers-recipes/
When to Thaw Your Turkey
*Plan on 24 hours of thawing per 5 pounds of turkey*
- 4 to 8 pounds: 1 day before
- 8 to 10 pounds: 2 days before
- 12 to 14 pounds: 2 to 3 days before
- 14 to 16 pounds: 3 days before
- 16 to 18 pounds: 3 to 4 days before
- 18 to 20 pounds: 4 to 5 days before
- 20 to 24 pounds: 5 to 6 days before
What If I Forgot to Thaw My Turkey?
Don’t worry if the above thawing timeline no longer works for you; you can still use an ice-water bath to thaw your entire turkey.
Make sure the water in your sink, big bucket, or even cooler stays between 32 and 38 degrees Fahrenheit before immersing your packaged turkey in it. Check it constantly to ensure it stays ice cold.
While it will still take some time (approximately 8 hours for a 15-pound turkey), this method will produce tender meat much faster than the times mentioned above.