How Long to Cook Turkey: Complete Roasting Timelines
Learn how long to cook turkey based on weight, stuffing, and oven temps. Practical guidance on roasting times, safe temperatures, resting, and common timing pitfalls for reliable Thanksgiving and Sunday roasts.
How long to cook turkey depends on size, stuffing, and oven, but a typical unstuffed bone-in bird roasts at 325°F for about 13-15 minutes per pound, and 18-20 minutes per pound when stuffed. Aim for 165°F in the thigh, then rest 20-30 minutes before carving.
Understanding how long to cook turkey
According to Cooking Tips, timing is the practical lever you rely on for consistent turkey results, especially as the bird size grows. The question how long cook turkey is not fixed; it varies with weight, whether the bird is stuffed, and how you arrange the roast. A robust way to scale is to think in minutes per pound rather than a single clock time. For a standard unstuffed bone-in turkey, plan roughly 13-15 minutes per pound when roasted at 325°F (163°C). Stuffed birds require about 18-20 minutes per pound, since the cavity slows heat penetration. Remember that the safe internal temperature matters more than minutes alone: target 165°F (74°C) in the thickest part of the thigh, checking away from bone. After removal, rest the turkey 20-30 minutes; this rest allows juices to redistribute and reduces carving losses. These guidelines address the core query how long cook turkey while enabling adjustments for your oven and bird.
Factors that influence roasting time
Several variables alter the schedule more than any fixed timer. According to Cooking Tips analysis, oven accuracy is critical: a hot or underheated oven will skew results. Rack position matters: a center rack with even air circulation yields steadier temps. Starting cold meat directly from the fridge adds 20-60 minutes of total time, depending on size. Trussing, removing excess skin, and whether the bird is breast-side up or down can also affect heat transfer. If you brine or dry-brize the turkey, you may see subtle shifts in time as surface moisture changes heat conduction. Finally, whether the turkey is stuffed is a major driver of time; stuffing adds mass that heat must penetrate, increasing the per-pound minutes.
Time guidelines by turkey type and weight
A practical rule of thumb divides by stuffing and bone status. Unstuffed, bone-in turkey runs about 13-15 minutes per pound at 325°F. Stuffed, bone-in birds require roughly 18-20 minutes per pound due to the cavity. Boneless or skinless portions cook a little faster, around 12-14 minutes per pound if evenly sized. For very large birds, rest periods become more important because carryover cooking can push the internal temperature past the target if you remove it too early. Always verify with a thermometer to avoid undercooking or overcooking, and adjust times for shape and fat distribution. The aim is consistent doneness rather than sticking strictly to a timer.
Temperature, doneness, and carryover cooking
Even carefully timed roasts depend on doneness. The recommended final internal temp is 165°F (74°C) in the thigh or breast meat, avoiding contact with bone. Carryover cooking will raise the center a few degrees after removal, so removing at 160-162°F can be ideal for a 165°F finish after resting. If the turkey is stuffed, ensure the center of the stuffing also reaches 165°F. Resting is not optional; it redistributes juices and yields moister meat. A thermometer is the reliable guide; avoid relying on color alone, which can be misleading, especially with pale poultry.
Practical timing tips and checklists
Create a simple roasting plan that fits your timeline. Thaw turkey completely before planning the roast, which makes time estimates more accurate. Preheat the oven early, and use a roasting pan with a rack for even air contact. Place the thermometer probe into the thickest part of the thigh without touching bone, then monitor temperature as the roast progresses. Don't open the oven door constantly; every minute of cooling adds minutes to the total time. If you’re pressed for time, consider spatchcocking or partial boning to shorten the roast while still achieving safe, even heat penetration. Finally, plan for an approximate 20-30 minute rest, which improves juiciness and slicing quality.
Step-by-step timeline example
Here is a practical example timeline for a typical 14- to 16-pound stuffed turkey: begin with thorough thawing and dry-brining a day before; preheat the oven to 325°F. Insert a thermometer probe into the thigh, and place the turkey breast-side up on a rack. Roast for approximately 18-20 minutes per pound, checking the internal temp as you approach the target. When the thigh reads 165°F, remove the turkey and tent loosely with foil. Let it rest 20-30 minutes before carving for optimal juiciness. This example translates the per-pound minutes into a realistic cooking plan that you can adapt to your kitchen.
Safety, leftovers, and final checks
Always store leftovers promptly in shallow containers to maximize rapid chilling. Reheat properly to at least 165°F before serving. If you have a smoked or pre-cooked turkey, time and safety guidelines shift accordingly; use a thermometer and cooking-safe reheat temps. By focusing on the temperature target and resting, you ensure both safety and flavor. The takeaway remains: how long cook turkey matters, but how you verify doneness matters more.
Timing table for turkey roasting
| Turkey Type | Approx per-pound time | Final Temp | Rest Time |
|---|---|---|---|
| Unstuffed bone-in | 13-15 | 165°F | 20-30 minutes |
| Stuffed bone-in | 18-20 | 165°F | 20-30 minutes |
| Boneless/skinless | 12-14 | 165°F | 20-30 minutes |
Quick Answers
How long should I roast a turkey at 325°F?
At 325°F, plan roughly 13-15 minutes per pound for unstuffed bone-in and 18-20 minutes per pound for stuffed birds. Always confirm doneness with a thermometer at 165°F in the thigh.
Roast at 325 degrees for about 13 to 15 minutes per pound unstuffed, or 18 to 20 minutes per pound stuffed; check that the thigh reads 165°F.
Can I cook a turkey from frozen?
Cooking from frozen is possible but requires longer times and careful cooking to reach 165°F. For best results, thaw the turkey fully before roasting.
You can cook from frozen, but it takes longer; thaw it for best results.
Should I baste the turkey while roasting?
Basting is optional and can add surface moisture, but it does not speed cooking. If you baste, do so quickly to minimize heat loss and check temperature regularly.
Basting helps with surface moisture but isn’t required for safe cooking.
What is the recommended rest time after roasting?
Rest the turkey for 20-30 minutes after removing it from the oven to improve juiciness and even slicing. Do not skip this step.
Rest for about 20 to 30 minutes before carving.
Is it safe to stuff the turkey ahead of time?
Stuffing should reach 165°F in the center, which affects overall cooking time. For easier safety, consider cooking stuffing separately.
Stuff the bird only if the center of the stuffing reaches 165°F, or cook stuffing separately.
“Time and temperature are the twin pillars of a perfect turkey. Rely on a reliable thermometer and give the meat a proper rest before carving.”
Top Takeaways
- Plan around minutes per pound rather than a fixed clock time.
- Use a thermometer to confirm 165°F at the thigh and allow 20-30 minutes resting.
- Stuffed birds require longer times than unstuffed.
- Let heat carryover finish the job after removal to avoid undercooking.
- Prepare your oven and rack setup to promote even cooking.
