Turkey Cooking Times by Size and Type
Knowing how long to cook your turkey is essential for a perfectly juicy and safely cooked bird. The cooking time varies depending on the size of the turkey and whether it is fresh or frozen, whole or parts. This guide helps you figure out the right cooking durations for different types and sizes of turkeys so you can plan your feast with confidence.
Whole Turkeys
For a whole turkey, the cooking times depend mostly on its weight. A good rule of thumb is to roast a turkey at 325°F (163°C). Here’s a handy chart showing approximate cooking times:
| Turkey Weight | Cooking Time (Unstuffed) | Cooking Time (Stuffed) |
|---|---|---|
| 8 to 12 pounds | 2 ¾ to 3 hours | 3 to 3 ¼ hours |
| 12 to 14 pounds | 3 to 3 ¾ hours | 3 ½ to 4 hours |
| 14 to 18 pounds | 3 ¾ to 4 ¼ hours | 4 to 4 ¼ hours |
| 18 to 20 pounds | 4 ¼ to 4 ½ hours | 4 ¼ to 4 ¾ hours |
| 20 to 24 pounds | 4 ½ to 5 hours | 4 ¾ to 5 hours |
Remember, these are estimates. The best way to ensure safety and doneness is to use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the breast or thigh. Always check a few spots to confirm it’s cooked evenly.
Frozen vs. Fresh Turkeys
If you’re cooking a frozen turkey, allow extra time because it needs to thaw first. A good rule is to plan for about 50% longer cooking time. Thaw your turkey in the fridge for several days before roasting, or use the cold water method for quicker thawing.
Turkey Parts and Smaller Birds
- Turkey breasts: Roast at 325°F (163°C) for about 1 ½ to 2 hours for a bone-in breast.
- Turkey legs or thighs: Usually need around 1 ½ to 2 hours at 325°F.
- Mini turkeys or game hens: These smaller birds often cook in 1 to 1 ½ hours depending on size.
Tips for Accurate Cooking
- Always use a reliable meat thermometer. The occasional oven temp variation can throw off timing.
- Let the turkey rest for at least 20 minutes after removing it from the oven. This helps juices settle and makes carving easier.
- If you notice the skin browning too quickly, tent the bird with foil to prevent burning while the inside continues to cook.
By following these guidelines and keeping an eye on the internal temperature, you can cook a turkey that’s both food safe and perfectly tender. Planning ahead and monitoring closely are the keys to holiday success!