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Turkey Roasting Chart

How to Roast a Turkey

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It's amazingly easy to forget everything you learned when you cooked last year's turkey. Here's a refresher course on how to roast a turkey, based on the classic recipe from the Butterball Turkey folks.

  • Place a thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2-1/2 inches deep.
  • Brush or rub the skin with oil to prevent drying of the skin and to enhance the golden color.
  • Place into a preheated 325° F oven.
  • When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.

Turkey Roasting Chart Guidelines

Use the roasting schedule below as a guideline, and start checking for doneness 1/2 hour before the recommended time ends.

Use an instant-read thermometer to test for doneness. The turkey is cooked when it reaches the following internal temperatures:

  • 180° to 185° F deep in the thigh; also, juices should be clear, not pink, when the thigh muscle is pierced deeply.
  • 170° to 175° F in the thickest part of the breast, just above the rib bones.
  • 160° to 165° F in the center of the stuffing (if the turkey is stuffed).

Let the turkey sit for 15 to 20 minutes before carving to allow the juices to set.

Turkey Roasting Chart

Net Weight
 10 to 18  3 to 3-1/2  3-3/4 to 4-1/2
 18 to 22  3-1/2 to 4  4-1/2 to 5
 22 to 24  4 to 4-1/2  5 to 5-1/2
 24 to 30  4-1/2 to 5  5-1/2 to 6-1/4

See more about safe turkey cooking temperatures and times.

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An alternative to the

By gardengurl

An alternative to the traditional roast Turkey for Thanksgiving consider a deep fried turkey. We don't do it often but sometimes we will do a deep fried turkey in addition to a traditional roast turkey if we are having a large gathering for the holidays. It only take about 45 minutes to cook a 15 lb. turkey (3 min. per pound). The one drawback is that it does take a lot of oil (about 3 gal. for a 20 lb. turkey). There are electric models now that can be used indoors which is especially helpful for us northerners who might have to deal with winter weather conditions and don't want to be outdoors using a propane turkey fryer. You can still have all the traditional dinner items to go along with your fried turkey including stuffing and gravy and the turkey is extremely moist and delicious!

I use a basting mixture of

By Jan Thompson

I use a basting mixture of red wine, lemon juice and brown sugar. Apply several times during cooking. GREAT golden, crispy skin and appearance.

gobble and pass a leg, then

By Guy Bummolo

gobble and pass a leg, then again white meat please.........

I like this your choice of

By Oquedlara0134

I like this your choice of recipes because your is so variable from basic to other and advanced food to cook. It had turkey roasting. And I would like to advice to have the choices of chicken gourmets to cutlets dinners.

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