Turkey Cook Time: Our Thanksgiving Guide to the Roast

Our Turkey Roasting Guide Will Help You Master the Thanksgiving Bird

Today’s tender turkeys take much less time to cook than tougher birds of yore. Here’s how to get it just right.

Every year, we chant the same turkey mantra: Don’t overcook. Buy a meat thermometer and use it. The objective―moist, juicy breast meat and succulent thighs.

Today’s young, moist, tender turkeys take much less time to cook than tougher birds of yore. Almost without exception, if a bird is dry, it’s been cooked too long―and the breast meat suffers most.

Over the years at Sunset, we have cooked 1,000 turkeys or more, in ovens and on barbecues, charting cooking temperatures and times. Here are our tried-and-true techniques for turkey.

Turkey Roasting Chart

Turkey weight with giblets: 10–13 lb.

Oven temp.: 350°
Internal temp.: 160°
Cooking time: 1½ to 2¼ hr.

Turkey weight with giblets: 14–23 lb.

Oven temp.: 325°
Internal temp.: 160°
Cooking time: 2 to 3 hr.

Turkey weight with giblets: 24–27 lb.

Oven temp.: 325°
Internal temp.: 160°
Cooking time: 3 to 3¾ hr.

Turkey weight with giblets: 28–30 lb.

Oven temp.: 325°
Internal temp.: 160°
Cooking time: 3½ to 4½ hr.

More Turkey-Roasting Tips

Start with a completely defrosted bird (allow 24 hours in the fridge for every 5 lbs., the safest way to defrost).

To measure the internal temperature of the turkey, insert a thermometer through the thickest part of the breast to the bone.

Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes more. While turkeys take about the same time to roast in regular and convection heat, a convection oven does a better job of browning the bird all over.

When you remove the turkey legs, if you find that the meat around the thigh joint is still too pink, cut the drumsticks from the thighs and put thighs in a shallow pan in a 450° oven until no longer pink, 10 to 15 minutes.

Essential Thanksgiving Tools

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Made In Cookware’s Blue Carbon Steel Roasting Pan

Cheaper than the competition and induction-burner-compatible.

Shun Classic Blonde 8-Inch Chef’s Knife

Don’t bother with the single-purpose carving knife. Buy this chic, blonde, Pakawood-handled, Japanese-made chef’s knife that’s got all the ceremonial swagger but year-round usefulness.

John Boos Cutting Board

You’re going need that little juice groove. Made of antimicrobial maple, it’s handsome enough to use as a rustic serving platter.

Filson Tin Cloth Apron

Sturdy and large enough to protect you from errant cranberry juice, spattering turkey fat, and spilled Pinot Noir.

OXO 9-Inch Pie Plate with Lid

Slightly deeper than competition, this updated version of the classic glass pie plate also comes with a handy domed lid that’ll protect even the loftiest cream pies.

OXO Good Grips 4-Cup Fat Separator

Gotta love a fat separator for easily discarding the lipids while tidily reserving the drippings (which have about 10 times the flavor of the turkey itself). Plus it doubles as a measuring pitcher you can use the rest of the year.