Turkey Cooking Time Guide

By: Sydny Carter

Don't dry out the bird! Use this chart to determine cook times for turkeys.

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Here's a handy chart that will help you estimate the amount of time required to cook a whole turkey in the oven. These times are based on placing the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven.

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10 to 15 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
15 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The only true test for doneness is the temperature of the meat, not the color of the skin.

The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. To get an accurate reading, be sure that your thermometer is not touching the bone.
If your turkey has been stuffed, it is important to check the temperature of the dressing; it should be 165 degrees F (75 degrees C).
When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.

See our step-by-step Carving Turkey article for tips.

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Comments

Add a comment

MOBRIENMA

Nov. 4, 2009 5:54 pm

http://allrecipes.com/HowTo/Turkey-Cooking-Time-Guide/Detail.aspx

Sugar McNibbles

Nov. 23, 2009 5:35 pm

I do declare, this sets my giblets a swirling!

julie

Nov. 25, 2009 8:04 am

Does anyone remember roasting a turkey wrapped in foil at 450 Degrees? My bad, I threw out the timetable.

Isabel in Spain

Nov. 26, 2009 12:15 am

According to Betty Crocker: 7 to 9 pounds 2 1/4 to 2 1/2 hours 10 to 13 lbs 2 3/4 to 3 hours 14 to 17 lbs 3 1/2 to 4 hours 18 to 21 lbs 4 1/2 to 5 hours 22 to 24 lbs 5 1/2 to 6 hours all with 185º internal degree at 450º F Hope this helps

NYJIM

Nov. 26, 2009 7:14 am

Remember the first thing this article stated...."Don't dry out the bird!" 450 Deg is great for dry bird. This timetable is right on the money! The only thing I do different is start bird for first 1/2 hour at 500 deg to make skin extra crispy. I have never had a complaint yet. And to all the amateurs...... invest the $10.00 in a nice digital thermometer.

buttons

Dec. 23, 2009 8:35 am

I use the 15mins per lb at 350F and it works great for us...

Tom Ball

Dec. 24, 2009 1:37 pm

Cooking a Turkey can be tricky. I stuff my Turkey with a scratch made cornbread stuffing. I Keep it very moist. The stuffing inside the Bird Keeps the breast portions moist. Rember when you are stuffing the Turkey to also stuff the neck cavity. This gives you a very moist Turkey and additional stuffing. I Cook a 14# Turkey stuffed with a moist stuffing@ 350 degrees for 4 hours covered. Then i remove the cover for an additional 45 mins to brown the skin. I also place a seasoned butter mix under the skin on the breast and the breast meat. I also rub the same mixture on the skin as well. Remember to BASTE your Turkey every 30 mins or so. The more you keep it wet the moister it will be. Let Your Turkey set after coming out of the oven for a minimal of 30 mins before attempting to carve. Every one enjoy. If any one would like to knwo thew seasoning i use for the turkey let me know.