How Long to Cook a Turkey

I’ll never forget the Thanksgiving when the turkey didn’t finish in time for dinner. As a professional recipe developer, I knew how long to cook a turkey, but my experience must have made me flippant. I lost track of time, forgot about my meat thermometer and assumed it would all magically work out. There were plenty of Thanksgiving sides, drinks and snacks, but my guests’ patience ran thin as the turkey was still cooking hours after we planned to eat. When it finally did finish, I had second-guessed myself into a dry, overcooked turkey.

To help you avoid the same mistake, we’ve broken down everything you need to know so your favorite Thanksgiving turkey recipes are ready exactly when you want to eat. This way, you won’t have to serve your Thanksgiving pies at midnight—unless you want to!

Turkey Cooking Times

How long it takes to cook a turkey is directly related to its size. An 8-pound turkey could cook in as little as 2 hours and 45 minutes, while a 20-pound turkey can take over 4 hours and 30 minutes.

When planning Thanksgiving, you’ll first want to determine how much turkey you need per person. We recommend 1-1/4 pounds of uncooked turkey per person, which may sound generous but also accounts for inedible bone weight. For a gathering of 12 people, a 15-pound turkey should be enough (and cook in about four hours).

How to Cook a Turkey

You can make a delicious roast turkey in five easy steps:

1. Defrost: Thawing a turkey can take anywhere from three to five days. So if you bought a frozen turkey, be sure to place it in the refrigerator with plenty of time to thaw.
2. Season: We recommend seasoning your turkey the day before you cook it for the crispiest skin and most flavorful meat.
3. Cook: There are various ways to cook a turkey (more on that, below). If you’re cooking it in a 325° oven, follow the cooking times above based on the weight of your bird. To determine when the turkey is finished cooking, use a meat thermometer or a probe thermometer to ensure the thickest part of the thigh reaches at least 170°.
4. Rest: Rest the turkey for at least 20 minutes to allow the juices within to stop bubbling and settle. That way, they won’t run out when you cut into the bird. While you’re waiting, make a gravy from the pan drippings.
5. Carve: You can carve the turkey at the table, or do it out of sight in the kitchen and arrange the pieces on a platter. Refrigerate any leftovers within two hours, and store them in the fridge for up to three days.

How Long to Cook a Turkey per Pound

The general rule is 15 to 20 minutes per pound when roasting an unstuffed turkey. However, temperature is an essential factor, so we’ve broken down the options for easy reference. Use these timing estimates to help you plan, but confirm the doneness with a thermometer to avoid an over- or undercooked bird.

How long to roast a turkey in the oven

A 13- to 15-pound bird will cook for 2 hours and 45 minutes to 3 hours and 15 minutes in a 325° oven. This temperature produces the juiciest meat because it’s hot enough to brown the skin but low enough that you don’t need to worry about moisture evaporating too quickly. The turkey should roast uncovered so the skin can crisp up, but you can tent it with aluminum foil if it looks like it’s browning too fast.

If you’re in a rush or behind schedule, you can cook a turkey in an oven bag at 350°. The increased oven temperature and trapped heat inside the bag speed up the cooking process without drying out the turkey. Alternatively, you can turn on the oven’s convection setting, if available, which activates a fan that circulates heat similar to an air fryer and operates at about 25 degrees hotter.

How long to cook a spatchcocked turkey

A spatchcocked turkey is easier to make than you might think, and the butterflied bird cooks very quickly. We recommend roasting at 450° so the skin is crisp by the time the meat is cooked. A 12- to 14-pound turkey will be perfectly cooked in 1 hour and 15 minutes to 1 hour and 30 minutes (about half the time of a whole turkey).

How long to deep-fry a turkey

A deep-fried turkey weighing 10 to 12 pounds should cook in 35 to 45 minutes in 350° oil. Because it’s totally submerged in the hot oil, the skin becomes evenly crispy and gorgeously browned, and the meat cooks through in just three to four minutes per pound. There are some very real safety concerns around deep-frying a turkey, but if you follow the instructions carefully and set the fryer up correctly, it’s an excellent option for a quick-cooking turkey.

How long to smoke a turkey

The low-and-slow approach to making a smoked turkey infuses the meat with a deep smoky taste while producing incredibly juicy meat. It takes longer than any other method—a 10- to 12-pound turkey takes 3 hours to 3 hours and 30 minutes in a 275°  smoker, or about 20 minutes per pound—but the results are well worth it. The turkey needs little attention once the smoker is set up, making it one of my favorite hands-off cooking methods.

How long to cook a deconstructed turkey (legs or breasts)

Instead of roasting a whole bird, you can cook a deconstructed turkey in about half the time of a whole bird. After separating the legs, wings and breast, roast the parts in a 325° oven until the breast and wings reach 165° and the legs reach 170° to 175°. The exact time is determined by size, but plan on 1 to 2 hours for the breast, 1 hour and 30 minutes to 2 hours for the wings, and 1 hour and 30 minutes to 2 hours and 30 minutes for the legs.

How long to cook a stuffed turkey

Roasting a classic stuffed turkey takes longer than an unstuffed one because you have to ensure the center of the stuffing reaches 165° to avoid potential illness. For a 14- to 16-pound turkey, plan on 3 hours and 45 minutes to 4 hours and 30 minutes. Instead of bread stuffing, try other ways to stuff a turkey, like adding onions, herbs, apples or lemons to the cavity to add flavor without safety concerns.

Turkey Cooking Tips

How do you check a turkey’s temperature?

To find out if your turkey is fully cooked, insert an instant-read meat thermometer into the thickest part of the thigh, away from the bone. It should read between 170° and 175°. You can also check that the breast (also away from the center bone) registers at least 165º. If the meat isn’t cooked, clean your meat thermometer with hot, soapy water before using it again. I recommend against relying on the pop-up indicator embedded in the turkey breast, which often never pops.

How long should you let a turkey rest before carving?

You should rest the turkey for at least 20 minutes before carving to ensure the meat stays nice and juicy. Resting allows the juices inside the turkey to redistribute throughout the meat, preventing them from running out the minute you start cutting. There is no need to tent the turkey with foil while it rests, which can risk sogging the crispy skin. The interior will still be very hot, even after resting.

How long does a turkey need to thaw?

Thawing a turkey safely can take anywhere from three to five days, depending on the size of your turkey. The best (and easiest) way to thaw a turkey is in the refrigerator. It thaws at a rate of about 4 pounds of turkey every 24 hours, so a 12- to 14-pound turkey will need three to four days.

If you are short on time, you can thaw a turkey by submerging it in cold water. Plan for 30 minutes per pound, changing the water every 30 minutes. This means a 14-pound turkey would thaw in about seven hours. If there is no time to defrost, you can cook a frozen turkey and still have it come out tender and juicy. It will take about 50% longer in the oven, so instead of 3 hours, for example, you would need 4 hours and 30 minutes.

How long should you brine a turkey?

A turkey should brine for 12 to 24 hours, regardless of whether you decide to dry brine a turkey or submerge it in a liquid brine. I found out the hard way that brining a turkey for longer isn’t always better—it can make the meat mushy or inedibly salty.  If you have a turkey that’s already salted, such as a kosher or self-basting turkey, skip the brine to prevent the meat from tasting too salty.