Ready to roast the big bird? Here are our tips on how to cook a turkey, including a chart on how long to cook a turkey for peak flavor!
How to Cook a Turkey
Before you start roasting the big bird, make sure you have the right equipment. You’ll need a good roasting pan with a rack; the pan should be heavy enough so it does not bend. Also, make sure you have a meat thermometer so you remove the turkey at the peak of flavor; overcooking is one of the most common problems. See more about meat thermometers.
- Leave time for defrosting! If your turkey is frozen, it needs to be defrosted in a refrigerator. Leave one day for every four pounds of turkey.
- Once defrosted, remove gizzards (the sack containing the neck and innards). You can save these for stock.
- If you’re cooking stuffing inside your turkey, truss it. Otherwise, there’s no need. It will only slow down the cooking time.
- Add some aromatics to the turkey cavity, such as garlic cloves, celery, carrots, bay leaves, and herbs.
- Add broth or water (about ¼ inch) to the bottom of the pan to avoid any burning.
- Place your thawed or fresh turkey, breast up, on a flat rack in your roasting pan, 2 to 2-½ inches deep.
- Brush or rub the skin with olive or coconut oil or softened butter to prevent drying of the skin and to enhance the golden color. Season the bird with salt and pepper, to your taste.
- Place into a preheated 325°F oven.
- Baste the turkey with juices several times throughout cooking.
- 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.
- See the cooking time below and start checking your meat thermometer until it’s done.
Image: Roasting pan with rack for turkey.
How Long to Cook a Turkey
Use the roasting schedule below as a guideline, and start checking for doneness ½ hour before the recommended time ends.
Use your instant-read thermometer to test for peak flavor and moistness. 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.
Roast Turkey Cooking Times
|10 to 18||3 to 3-½||3-¾ to 4-½|
|18 to 22||3-½ to 4||4-½ to 5|
|22 to 24||4 to 4-½||5 to 5-½|
|24 to 30||4-½ to 5||5-½ to 6-¼|
Credit: Butterball Turkey
How to Carve a Turkey
Once you’ve roasted the turkey and let it rest, it’s time to carve the big bird! Watch our video on how to carve a turkey.
Check out our Thanksgiving Recipes page to see our favorite turkey recipes—and recipes for Thanksgiving side dishes and desserts, too!