Turkey How Long to Cook: The Definitive 2026 Guide

Understanding turkey size and cooking methods

When considering turkey how long to cook, size is the starting point. A 12 to 14 pound bird will cook differently than a 20 pound bird, and the same rule applies whether you roast unstuffed or stuffed. In most home kitchens, 325°F is the practical compromise between even browning and safe cooking times. If you have a very large turkey, you may need to adjust by 10 to 20 minutes per pound depending on your oven performance. The shape of the bird, whether you remove the neck and giblets, and the use of a roasting rack all influence heat circulation. While many guides quote per pound times, the only reliable test is an instant read thermometer. For turkey how long to cook, plan to check the internal temperature in the breast and thigh and adjust as needed. The Cooking Tips team emphasizes thermometer-driven cooking rather than relying solely on clock time, especially for larger birds.

Temperature vs time: how to plan

If you search for turkey how long to cook, remember that time depends on temperature, size, and whether the bird is stuffed. The safe approach is to start with a standard 325°F roast and then verify doneness with a thermometer. Times per pound give you a useful framework, but the thermometer sets the final benchmark. Expect a larger bird to require longer overall time, and account for oven variability. The goal is to reach 165°F in the thickest part of the breast and in the thigh, with juices running clear. With consistent oven temperature and careful monitoring, you can avoid overcooking while still ensuring safety.

Oven settings and equipment: roasting pans, racks, thermometers

Choosing the right equipment matters when determining turkey cooking time. A sturdy roasting pan with a rack promotes even heat circulation, which can slightly shorten the per-pound estimate. Use an instant-read thermometer to frequently check temperatures rather than relying on elapsed time alone. Position the turkey breast-side up for even browning, and tent with foil if the breast browns too quickly. Calibrated ovens and proper thermometers are your allies when answering the question turkey how long to cook.

Step-by-step cooking timeline: unstuffed vs stuffed

1. Preheat the oven to 325°F and prepare the turkey by removing giblets and patting dry. 2) Place on a rack in a roasting pan, breast skin side up. 3) For unstuffed birds, roast about 13-15 minutes per pound; for stuffed birds, plan 18-20 minutes per pound. 4) Begin checking the internal temperature around the lower end of the estimate, aiming for 165°F in the breast and thigh. 5) If one area lags, rotate the pan or shield the breast with foil briefly. 6) Rest before carving to maximize juiciness and flavor.

Resting the turkey: why rest matters

Resting a turkey after it comes out of the oven is essential. Allow 20-30 minutes of tented resting to let juices redistribute. Carving too soon forces moisture to escape and can make slices dry, even when the meat has reached 165°F. Resting also helps ease the final cooking, especially if the bird was near the threshold of doneness. During this time, carryover cooking may push some parts over 165°F, so a thermometer check just before resting is a good habit.

Common pitfalls and how to avoid them

A frequent mistake is relying on time alone without thermometer confirmation. Another pitfall is opening the oven door frequently, which drops temperature and prolongs cooking. Stuffing adds mass and can require longer times; always verify both breast and thigh reach 165°F. Using a preheated oven that maintains a steady temperature prevents uneven cooking. Finally, allow sufficient resting so juices reabsorb; this yields juicier slices and better texture.

Special cases: small turkeys, boneless breasts, frozen turkey

Smaller birds (under 12 pounds) cook faster, but the same safety target applies. Boneless turkey breasts roast quickly and can dry out if overcooked; monitor their temperature closely. Do not cook from frozen; thaw completely before roasting to ensure even heat distribution. If you must work with a frozen bird, plan to thaw it in the fridge for 24-48 hours or use a cold-water thaw method with frequent water changes, then follow the standard 325°F timing once thawed.