To some, turkey is a succulent holiday centerpiece. To others, it’s a vehicle for gravy. However, if you know how to cook a turkey so that it reaches the perfect internal temperature without overcooking, then it can be great—delicious even. Whether you’re a seasoned Thanksgiving host feeling overwhelmed by the season’s newest fad (is it turkey breast only, confit, or spatchcocked this year? We can’t keep up!) or a holiday host novice cooking a whole turkey for the first time, you can depend on this infallible guideline: If you just stick to the basics, you won’t need a special recipe. Everything you need to know to prepare the ideal turkey is ahead, including detailed instructions.
If you’re in a hurry, simply scroll down to view our table with the turkey cook times. You can also scroll down to see our instructions for cooking a frozen turkey.
A Comprehensive Guide to Achieving Perfectly Cooked Thanksgiving Turkey
The Thanksgiving turkey is the centerpiece of the holiday feast, and achieving the perfect balance of juicy meat and crispy skin requires precise temperature control. This guide delves into the optimal temperatures for various cooking methods ensuring a delicious and memorable Thanksgiving meal.
Oven-Roasted Turkey: The Classic Approach
For a classic oven-roasted turkey. the ideal temperature profile involves a two-stage process:
-
High Heat for Crispiness: Preheat your oven to 425°F for the initial stage. This high temperature helps render fat and create a golden-brown, crispy skin. Roast the turkey for 30-45 minutes, depending on its size.
-
Lower Heat for Even Cooking: After the initial browning, reduce the oven temperature to 350°F. This ensures the turkey cooks evenly throughout without drying out. Continue roasting until the internal temperature reaches 165°F, as measured by a meat thermometer inserted into the thickest part of the thigh.
Smoked Turkey: Infusing Flavor with Low Heat
Smoking a turkey adds a unique depth of flavor and a tender texture. Set your smoker to 325°F to 350°F for optimal results. The cooking time for a spatchcocked turkey will be approximately 10-12 minutes per pound. Monitor the internal temperature, aiming for 165°F in the thickest part of the thigh, ensuring the turkey is cooked through without touching any bone.
Fried Turkey: A Crispy Delight with Caution
Deep-frying a turkey requires precise temperature control for safety and optimal results. Preheat the oil to 350°F and maintain this temperature throughout the cooking process. Once the turkey is done, the internal temperature in the thickest part of the breast should reach 155°F. As the turkey rests, the temperature will rise to a safe 165°F in the breast and 180°F in the thigh.
Grilled Turkey: A Versatile Option
Grilling a turkey offers a unique smoky flavor and a crispy skin. Similar to oven roasting, start with a high temperature of 425°F for searing, then move to indirect heat for even cooking. Monitor the internal temperature, aiming for 165°F in the thickest part of the thigh.
Instant Pot Turkey: A Convenient and Efficient Method
For a convenient and efficient approach, cook your turkey in an Instant Pot or similar appliance at 350°F until fully cooked. For a golden-brown finish, broil the surface in the oven after cooking.
Determining Doneness: Ensuring Food Safety and Flavor
Regardless of the cooking method, the USDA recommends cooking a whole turkey to an internal temperature of 165°F. Use a meat thermometer to accurately measure the temperature in the thickest part of the thigh, avoiding contact with bones. Alternatively, cut into the meat and check for clear juices.
Additional Tips for a Perfect Thanksgiving Turkey:
- Brining: Brining your turkey enhances its moisture and flavor. Choose between dry or wet brining methods based on your preference.
- Resting: Allow the turkey to rest for 30 minutes to an hour after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carving: Use a sharp knife and carving techniques to ensure even slices and prevent tearing the meat.
Mastering the art of cooking a Thanksgiving turkey involves understanding the optimal temperatures for different methods. By following these guidelines and utilizing the provided tips, you can ensure a perfectly cooked, juicy, and flavorful turkey that will impress your guests and make your Thanksgiving celebration truly special.
How to Cook a Heritage Turkey
Heritage birds are not like your typical Thanksgiving bird in the way that they look, taste, and cook. They have longer thighs and drumsticks, a leaner breast, and a smaller size. Because heritage birds can weigh up to 16 pounds, you might want to roast two side by side if you’re serving a bigger group. Moreover, smaller birds cook faster than their meatier cousins, so if you prefer to have Thanksgiving dinner at noon, you don’t have to get up at the crack of dawn.
Heritage turkeys need to be roasted differently to prevent toughness because they typically lead more active lives. The best method to achieve tender meat is to roast the bird slowly at a lower temperature. The bird still needs to be prepared as previously mentioned, using butter, salt, and pepper (or dry-brine it). For cooking, preheat your oven to 325°F. Roast a 12- to 14-pound bird for 3½ to 4 hours. Most important, pay attention to the internal temperature. It is noteworthy that certain heritage breeds may produce flesh and bone that retains a pinkish color even after they are thoroughly cooked. However, you shouldn’t be concerned as long as a trustworthy meat thermometer registers 165°F.
The Simplest Way to Cook a Turkey Thaw your turkey.
A frozen turkey should be thawed in the refrigerator; this process may take a week or longer, depending on the size of the bird. The average time for a turkey to thaw in the refrigerator is as follows:
- 4–12 pounds: 1 to 3 days
- 12–16 pounds: 3 to 4 days
- 16–20 pounds: 4 to 5 days
- 20–24 pounds: 5 to 6 days
While there are quicker methods available if you’re pressed for time, the safest option when it comes to cooking is to thaw a turkey in the refrigerator. See our guide for advice on how to cook a turkey for Thanksgiving:
When it’s time to cook your bird, remove the now-thawed turkey from the refrigerator and let it sit at room temperature for one hour in order to remove any moisture and dry out the skin. (You don’t need to dirty another dish; you can use this rack to roast your turkey.) The turkey’s bottom should be able to rest at or slightly below the top of the pan on your roasting rack. If you don’t have a roasting rack, you can use a sturdy cooling rack inside a half-sheet pan. 3. Prep your oven.
Adjust the oven temperature to 350°F and place the rack on the lowest rung. According to some recipes, you should briefly roast the turkey at a high oven temperature before lowering the heat to cook it for the full amount of time. Though we haven’t discovered that it makes much of a difference, the theory is that the high heat “sears” the bird and the low heat gently roasts it, producing a more moist and succulent bird. Plus, the skin gets browned very quickly (often too quickly). You can prepare your mashed potatoes and other Thanksgiving side dishes and spend more time doing other things by using steady heat instead of constantly checking the oven. 4. Butter your turkey.
Place the breast side of your turkey on the roasting rack and brush it with room temperature salted butter or your preferred flavored compound butter. To coat a 12- to 14-pound turkey, approximately ½ cup [1 stick] of butter is required. ) Starting at the neck, carefully work your fingers under the skin, taking care not to rip it or completely separate it at the large cavity. Apply the butter to the skin in three areas: under the skin, inside the large cavity, and on the skin. 5. Season your turkey (if necessary).
This last seasoning can be omitted if you’ve decided to brine your bird (either a wet or dry brine). There’s no need to salt the cavity of kosher turkeys because they’re already salted, but you should salt the skin. How to do it: For a 12- to 14-pound bird, dust the large cavity with 1½ teaspoons of kosher salt and freshly ground black pepper, then sprinkle the skin with another 1½ teaspoon of each seasoning.
Sounds random, we know. However, stuffing the neck cavity (as opposed to the large cavity) with a halved apple, with the rounded side facing out, helps prevent overcooking and acts as a heat buffer for the breast. However, avoid stuffing the main cavity as this will prolong the cooking process. Use a casserole dish to prepare your stuffing recipe and bake it on the side instead. 7. Add some aromatics.
By leaving some space in the cavity of your turkey for aromatics, you can enhance the flavor and fragrance of the bird as well as the complexity of the pan drippings used to make gravy. Before roasting, try stuffing the turkey with chopped onions, celery stalks, parsley, thyme, and other fresh herbs.
Additionally, you can add some aromatics directly to the roasting pan, underneath the rack. In the more direct heat, these will caramelize, giving the meat a stronger flavor and enhancing the flavor of the drippings. Add a few halved shallots, sliced carrots, and some celery. To keep those drippings from burning, add two cups of water to your roasting pan whether you decide to add aromatics or not. 8. Cover (and then uncover) the turkey.
When roasting, loosely cover the bird with aluminum foil, shiny side out to deflect heat. Using foil tents prevents the skin from becoming overly dark too quickly. About halfway through cooking, take off the foil to allow the skin to brown. 9. Skip the basting.
In some traditional recipes, basting the turkey is recommended as a way to flavor and moisten it. It has been observed that excessive oven door opening prolongs cooking times by allowing excessive heat to escape. In addition, sprinkling or brushing broth on the skin will hinder even browning and may even cause it to become less crisp. Dry brining the bird before cooking is a better way to guarantee that it is moist. 10. Calculate turkey cooking time and temperature.
The easiest method for estimating turkey roasting times is to use the following formula: 13 minutes per pound at 350°F for an unstuffed turkey, or roughly 3 hours for a 12- to 14-lb bird. turkey), or 15 minutes per pound for a stuffed turkey. Check the temperature about three quarters of the way through that time, and then every ten minutes after that. Roast until the thickest part of the thigh meat and the thickest part of the breast meat register 165°F (or 150°F, depending on the situation; more on that below).
However, if you would rather roast your turkey at a different temperature, then adhere to these instructions. (The following cook times are for unstuffed birds. As a general rule, we advise against stuffing turkeys and to bake the stuffing separately so that it can easily come to a safe temperature. )How long to cook a turkey per pound:
- For an 8- to 12-pound turkey:
- 325°F for 2¾ to 3 hours
- For a 12- to 14-pound turkey:
- 425°F for 2¼ to 2½ hours
- 400°F for 2½ to 2¾ hours
- 350°F for 2¾ to 3 hours
- 325°F for 3 to 3¾ hours
- For a 15- to 16-pound turkey:
- 425°F for 3 to 3¼ hours
- 400°F for 3¼ to 3½ hours
- 350°F for 3½ to 3¾ hours
- 325°F for 3¾ to 4 hours
- For an 18- to 20-pound turkey:
- 425°F for 3½ to 3¾ hours
- 400°F for 3¾ to 4 hours
- 350°F for 4 to 4¼ hours
- 325°F for 4¼ to 4½ hours
- For a 21- to 24-pound turkey:
- 425°F for 4 to 4¼ hours
- 400°F for 4¼ to 4½ hours
- 350°F for 4½ to 4¾ hours
- 325°F for 4¾ to 5 hours
- For a turkey that weighs 24 pounds or more:
- 425°F for 4¼ to 4½ hours
- 400°F for 4½ to 4¾ hours
- 350°F for 4¾ to 5 hours
- 325°F for 5 to 5¼ hours
The USDA states that in order to eradicate dangerous bacteria, a turkey must be cooked to a minimum internal temperature of 165°F. When the temperature reaches 150°F, you should take your bird out of the oven for the juiciest meat. After the turkey is taken out of the oven, the temperature will rise further while it rests and should reach 165°F in about 30 minutes. A temperature of 190°F is preferred by some chefs, such as Chris Morocco, the food director of Epi, for cooking dark meat because it breaks down more collagen and connective tissues, resulting in more tender meat. However, white meat would become dry at this temperature, so it’s best to only aim for it when cooking turkey portions.
Make sure you use an accurate meat thermometer to confirm the final temperature, regardless of the turkey roasting temperature you decide on. Home cooks used to judge when turkey was done by looking at its color. After piercing the bird with a knife, they would know if the juices were clear or pink. But this is not a reliable method for several reasons. First, pinkness can disappear before a safe temperature is reached. Conversely, some turkeys (particularly heritage and organic birds) might never go pink even after cooking to well over 165°F.
You can use a remote food thermometer (the kind with a probe you insert before cooking, which connects to a digital display that sits on your counter) or an instant-read thermometer to check the temperature of the turkey. In either case, position the thermometer so that the thickest area of the turkey’s breast is where its tip is. Avoid touching the bone at all costs as this will distort the reading. To make sure the turkey is cooking evenly throughout, you should also check the thigh.
Loosely tent the browned sections with a double-thick layer of buttered aluminum foil to protect them from the heat if you notice that the skin is becoming too dark and the desired internal temperature has not been reached.
It’s crucial to give the roast turkey at least 30 minutes to rest after it reaches the ideal temperature before slicing. This allows the bird’s juices to settle and be reabsorbed; if you carve it up too soon, the moisture will simply evaporate, leaving you with dried-out meat that sits atop a puddle on your cutting board. Aluminum foil is not required to be placed over the turkey while it is resting, and doing so will simply result in the skin becoming limp. When it’s time to carve, the turkey will still be hot after resting for up to 90 minutes. Which means you’ve got plenty of time to make gravy.
Is it better to cook turkey at 325 or 350?
FAQ
Is it OK to cook turkey at 350 degrees?
What is the best temperature to roast a turkey?
Do you cook a Butterball turkey at 325 or 350?
Do you cook a Turkey at 325 or 350 degrees?
You can use either of these temperatures when cooking a turkey. 325 degrees will yield more tender meat, while 350 degrees makes the turkey cook more quickly while imbuing it with a richer taste. If you’re using the smoker, it’s best to set the temperature lower to allow the smoke to do its work.
How long do you cook a 12 pound turkey?
Turkeys weighing 12 pounds or more should be cooked at 350 degrees F (177 Celsius). Cooking a smaller turkey at 325 degrees F will help maintain its moisture, while giving a crispy skin. The smaller turkey will need to be cooked for 15 minutes per pound at 325 degrees F (165 Celsius).
How long do you cook a Turkey at 350?
If you are cooking a larger Turkey, use 350 degrees Fahrenheit for 4-5 pounds of bird per hour and increase about 20 minutes per pound for larger birds up to 18 pounds. Don’t baste the turkey too often, as this can cause it to overcook, and you lose out on some of the flavours that come from the fat which accumulates in cooking.
How long do you cook a stuffed turkey at 325?
At 325, a turkey should cook at a rate of 15 minutes per pound. If you are cooking a stuffed turkey, then calculate about 20 minutes per pound of turkey. If you take the oven temperature up to 350, then the turkey will cook at a rate of about 13 minutes per pound unstuffed and 15 minutes per pound for stuffed turkey.