Introduction

When it comes to holiday feasts, nothing takes center stage quite like a perfectly roasted turkey. Families gather around the table, memories are made, and the very first question every home cook asks is: “What’s the right turkey cooking time?”

Getting this wrong can mean undercooked meat (a food safety hazard) or an overcooked, dry bird that disappoints your guests. The good news? With the right cooking chart, thermometer checks, and a few chef-approved techniques, you’ll never second-guess yourself again.

This complete guide covers every detail of turkey cooking time—from temperature settings and per-pound timing to pro tips for brined, stuffed, and spatchcocked birds. By the end, you’ll be confident enough to roast the star of the show stress-free.

👉 Before we dive in, don’t miss our stuffing recipe guide—the perfect partner for a juicy turkey.

Why Turkey Cooking Time Matters

The Science of Heat

Turkey is lean poultry. Unlike fatty cuts of beef or pork, it doesn’t have marbling to keep the meat juicy. Cooking time directly affects how the muscle fibers react to heat. Too little, and bacteria remain; too much, and the bird becomes stringy.

Flavor, Texture, and Safety

Timing isn’t just about taste—it’s also about safety. According to the USDA, turkey must reach an internal temperature of 165°F in the breast and 175°F in the thigh to destroy harmful bacteria. Correct timing ensures safety without sacrificing tenderness.

Turkey Cooking Time Chart

Here’s a reliable roasting chart for an unstuffed turkey:

Turkey Weight	325°F Cooking Time	350°F Cooking Time
10 – 12 lbs	2.5 – 3 hrs	2.25 – 2.75 hrs
12 – 14 lbs	3 – 3.75 hrs	2.75 – 3.25 hrs
14 – 18 lbs	3.75 – 4.25 hrs	3.25 – 4 hrs
18 – 20 lbs	4.25 – 4.5 hrs	4 – 4.25 hrs
20 – 24 lbs	4.5 – 5 hrs	4.25 – 4.75 hrs

👉 Always confirm doneness with a digital thermometer. Charts are guides; your oven and bird may vary.

Ingredients for a Perfect Roast Turkey

1 whole turkey (12–20 lbs), thawed if frozen
2 tbsp olive oil or melted butter
1 large onion, quartered
1 lemon, halved
4 garlic cloves, smashed
Fresh herbs: rosemary, thyme, sage
Salt and freshly ground black pepper

Optional:

1 cup chicken broth (for basting pan)
Compound butter with garlic & herbs (for under the skin)

Step-by-Step Instructions

1: Prep Your Bird

Thaw the turkey in the refrigerator (24 hrs per 4–5 lbs).
Remove giblets and pat dry.
Let it rest at room temp for 30 minutes before roasting.

2: Season Generously

Rub butter or olive oil over the skin.
Season cavity with salt, pepper, and aromatics (onion, lemon, garlic, herbs).
Optionally, tuck compound butter under the skin for maximum flavor.

3: Roast with Care

Place turkey breast-side up on a roasting rack.
Roast at 325°F or 350°F depending on desired skin crispness.
Baste every 45 minutes for golden, even browning.

4: Rest and Carve

Remove from oven when breast hits 165°F.
Tent loosely with foil and rest for 20–30 minutes.
Carve against the grain for juicy slices.

Variations in Turkey Cooking Time

Stuffed Turkey

Stuffing slows heat flow. Add 15–30 minutes per pound and always check both the turkey and stuffing with a thermometer.

Spatchcocked Turkey

Flattening the bird reduces thickness, cutting cooking time by up to 30%. Ideal for those who want speed and even roasting.

Brined Turkey

Brining adds moisture and seasoning, sometimes shortening cooking time slightly. Be sure to rinse and dry well before roasting.

Storage & Reheating Tips

Refrigerate leftovers within 2 hours.
Store in airtight containers up to 4 days.
Freeze up to 3 months.
Reheat at 300°F covered with broth or gravy to prevent drying out.

Professional Tips for Turkey Cooking Time

Use a thermometer, not guesswork. Insert into the thickest part of the breast and thigh.
Rotate halfway through roasting if your oven has hot spots.
Resting is non-negotiable. It allows juices to redistribute.
Don’t open the oven too often. Each peek drops the temp, adding cooking time.

FAQ: Turkey Cooking Time

Is it better to cook a turkey at 325 or 350?

325°F yields juicier meat; 350°F crisps the skin faster. A hybrid method—start at 350°F for 1 hour, then reduce to 325°F—offers the best of both worlds.

How long per pound do you cook turkey?

At 325°F, plan about 15 minutes per pound. For a 12-pound bird, allow ~3 hours; for a 20-pound bird, ~5 hours.

How long to cook a 20lb turkey at 350?

A 20-pound turkey takes about 4 to 4.25 hours at 350°F. Always verify doneness with a thermometer.

What is the correct timeline to cook a turkey?

Thaw: 24 hrs per 4–5 lbs in the fridge.
Prep: 30 minutes at room temp.
Roast: 15 minutes per pound.
Rest: 20–30 minutes before carving.

Recipes You May Like

Classic Mashed Potatoes – Creamy, buttery comfort food.
Homemade Cranberry Sauce – Tart and sweet, the perfect turkey partner.
Easy Pumpkin Pie – A classic dessert to end the feast.

Conclusion

Mastering turkey cooking time ensures your holiday centerpiece comes out juicy, golden, and safe to eat. With the chart, step-by-step instructions, and pro tips above, you’ll never stress over the oven again.

👉 Want more inspiration? Browse our holiday dinner ideas.