How Long to Cook a Turkey by Weight

Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape and thickness, making it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.

So, how long does it take to cook a turkey? For a whole, unstuffed turkey, plan on roughly 13 minutes per pound at 350°F. That works out to about 3 hours for a 12- to 14-pound bird, though the precise roasting time depends on its size, your oven temperature, and how you prepare it.

But that doesn’t mean it has to take up all of your prep time. Armed with the turkey-cooking time chart below and a few essential roasting tips, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.

The simplest approach is to roast a whole, unstuffed turkey, breast-side up, at 350°F. Ideal for first-time turkey cooks, this method requires relatively little attention and results in an excellent bird. As a general rule, allow about 13 minutes per pound, but keep in mind that cooking times are only estimates.

Use the chart below to determine approximately how long your turkey will need in the oven:

These times assume your turkey is fully thawed and unstuffed. Start checking for doneness about three-quarters of the way through the estimated roasting time, then check more frequently as the turkey approaches its target temperature. Remember, the thermometer—not the clock—gets the final say.

One more thing: Stuffed turkeys take much longer to cook through, making the breast meat prone to drying out while you wait for the center of the stuffing to reach a safe temperature. We prefer stuffing recipes (a.k.a. dressing recipes) that bake separately.

How to tell when your turkey is done

A perfectly browned bird isn’t necessarily a fully cooked one. The most reliable way to check for doneness is with an instant-read thermometer, inserted into the thickest part of the breast and the innermost portions of the thigh, without touching bone.

The USDA recommends cooking turkey to an internal temperature of 165°F in all three spots. Food director Chris Morocco recommends cooking dark meat to an even higher final temperature—around 175°–190°F—so its connective tissue has more time to break down. That’s part of what makes cooking a whole turkey tricky: The breast and legs don’t reach their ideal temperatures at the same time.

You’ll also want to account for carryover cooking. A turkey’s internal temperature keeps rising after it comes out of the oven because of residual heat. Some of our favorite roast turkey recipes use that residual heat to finish cooking the meat, but the temperature increase varies with the size of the bird and the roasting method; don’t assume it will rise by a specific number of degrees.

The Bon Appétit Test Kitchen recommends removing your turkey from the oven when the breast has reached an internal temperature of 150°F. Check the temperature periodically while the bird rests to ensure it reaches 165°F.

Before you start carving, give your turkey a rest. For a whole bird, 30–60 minutes allows the juices to redistribute, helping keep the meat moist when you cut into it.

Set the turkey on a cutting board with a trough or a platter to collect any runoff juices (save them for gravy). You don’t need to tent it with aluminum foil: the bird’s insulation will keep it warm surprisingly long. Plus, trapping steam beneath the foil can cause crispy skin to go limp.

Before you preheat the oven…

Whether you roast your turkey whole, spatchcocked, or cut into parts, take these preliminary steps. They won’t necessarily shorten the cooking time, but they’ll help you get that succulent-on-the-inside, crackly-on-the-outside result.

Unless you look forward to eating leftover turkey for days, shop for a bird that’s just big enough to feed your Thanksgiving crew. A smaller turkey will cut roasting time, leaving the oven free for sides and pies.

Read more: How Much Turkey Do You Need Per Person?

A frozen turkey needs time to thaw—and not just a few hours on the counter. Plan on about 24 hours in the refrigerator for every 4–5 pounds of turkey. That means a 12- to 14-pound bird will need roughly three to four days to thaw completely.

A partially frozen turkey can seriously throw off your roasting time, and without thawing, you may not be able to remove the giblets. If Thanksgiving is approaching faster than your bird is defrosting, there are other safe ways to speed things along.

Read more at Epicurious: How to Thaw a Turkey, Depending on How Much Time You Have

Dry brining is key to moist, succulent meat. Whether you choose plain kosher salt, a salt-and-pepper mix, or a custom spice blend, salt draws moisture to the turkey’s surface. The salty juices are then reabsorbed into the meat, carrying the seasoning with them. This helps the turkey retain moisture as it cooks, tenderizes the meat, and encourages skin browning—all hallmarks of a properly cooked bird.

What about a wet brine, you ask? We’re firmly in the dry-brine camp. It’s easier, less messy, and doesn’t require finding space in an already crowded refrigerator for a giant container of salt water. (Fridge space is at a premium leading up to Thanksgiving.)

Give your dry-brined turkey at least 12 hours and up to three days in the refrigerator, uncovered, before roasting. That might sound lengthy, but the salt needs time to work its way through the turkey’s big muscles. If you’re running behind, you can start dry-brining before the bird has completely thawed. Once the exterior is pliable enough to season, apply the brine and return the turkey to the refrigerator to finish thawing.

Invest in an oven thermometer before the big day arrives. Oven temperatures can vary from what the dial shows, and even a small discrepancy can make a difference when you’re roasting something for several hours.

Once the turkey is in the oven, resist the urge to keep checking on it. Opening the door lets heat escape, which can lengthen cooking time. A thermometer and a little patience will serve you better than peeking at the bird repeatedly.

A faster, slightly more advanced method

This method comes from Andy Baraghani’s dry-brined roast turkey recipe (a.k.a. the no-fail turkey method we come back to every Thanksgiving). Andy had two main goals for his perfect turkey: brown the skin so it’s crackly and delicious, and roast the meat so it’s tender and moist.

The secret to accomplishing both? Two oven temperatures. Andy starts his turkey at relatively high heat—425°–450°F for 30–45 minutes—to encourage browning, then reduces the temperature to 300°–350°F for another 65–85 minutes, following the recipe’s internal-temperature guidance. As a bonus, he brushes the outside of the bird with a tangy honey glaze to build a glossy, bronzed shellac.

This two-temperature method can get a 12- to 16-pound turkey out of the oven in around two hours, considerably faster than the standard approach. You’ll have to pay closer attention, though: Keep an eye on the skin, and follow the recipe’s instructions for adjusting the heat if it starts to get too dark.

For the full technique, including the dry brine and glaze, follow Andy’s recipe.

How to roast a turkey in parts

Roasting a turkey in parts is another way to address uneven cooking. With the pieces arranged separately, each one gets optimal exposure to the oven’s heat, giving you more control over when the breast and dark meat are done. And yes, even turkey pieces benefit from a dry brine, so the preparation tips above still apply.

You can break down the raw turkey yourself if you feel confident (and have a sharp enough knife), but there’s no shame in asking your butcher to handle the job. Request five pieces: two legs, two wings, and one whole turkey breast, with the backbone removed. Save that backbone for turkey stock.

Instead of a typical roasting pan, this method uses a wire rack set inside a rimmed baking sheet. The setup lets hot air circulate around the meat, giving the skin its best chance to crisp while catching the umami-packed drippings.

In another favorite Thanksgiving turkey recipe, the dry-brined pieces roast at 425°F for 20–25 minutes, then 300°F for another 50–70 minutes. Cooking in parts lets you can monitor each piece individually, so you can pull the breast when it reaches the right temperature and give the legs more time if needed. Follow the recipe’s instructions for assessing doneness, keeping in mind the USDA’s 165°F minimum temperature recommendation.

The only downside to roasting a turkey in pieces? You’ll lose some of the drama that comes with ushering a whole roasted bird to the table—but who needs “oohs and ahhs” when a chorus of “mmms” awaits?

Additional reporting contributed by Zoe Denenberg.