Turkey Cooking Times

So, what is the cooking time for a turkey? This is a common holiday cooking question.

General Rule For Cooking A Turkey

As a guide, cook your thawed turkey 20 minutes per pound, but the actual cooking time will differ depending on whether your turkey is stuffed and the actual oven cooking temperature. 

Note:

• For food safety reasons: It is strongly recommended that stuffing on the side and cook the turkey unstuffed.
• Plus, you can actually cook more stuffing if you have a large enough dish and sufficient ingredients, than the inside of a turkey would have the capacity to hold.

How long to cook a turkey

• The times on the chart below are based on the turkey being placed a preheated ( 350^o F / 175^o C) oven with the roasting pan on the center rack.
• Use an oven thermometer to ensure your oven is maintaining the proper temperature, once preheated.
• When roasting a turkey, always cook your turkey to a safe temperature (165^o F / 74^o C), use a meat thermometer, and check the thermometer often.

Turkey cooking times reference chart

Turkey Roasting Tips

• Start with a completely thawed turkey; for food safety reasons, plan ahead and use the refrigerator to thaw the turkey.
• Always Preheat your oven
• Basting is optional if you want a browner and more even browning of the skin.
• Cook the turkey uncovered until the skin is lightly golden and then cover loosely with a foil tent.
• remove the foil tent for the last 45 minutes of baking to finish browning the skin.
• The only safe test for turkey doneness is the temperature of the meat, and the turkey is cooked when the thigh meat has reached an internal temperature of (165^o F / 74^o C).  To get an accurate internal reading, be sure that your meat thermometer is not touching the bone.
• If you stuffed the turkey, the stuffing must reach the temperature of (165^o F / 74^o C), which can result in a drier and slightly overcooked turkey
• When the turkey is cooked, remove the turkey from the oven and allow the turkey to rest for 20-30 minutes before carving. Resting the turkey allows the juices to redistribute throughout the turkey and makes for easier carving.