How Long to Cook a Turkey?

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This one is easy - you should cook a turkey until it is done but not over-done. You measure how long to cook a turkey not with a clock or a timer but with a thermometer. Scroll down to see charts for approximate cooking times. A reliable instant read thermometer is indispensable; invest in a good one. The turkey cooking times that you see in cookbooks are only guidelines. They don't try to mislead you; there are just too many variables to rely on time alone.

Some of the variables which influence cooking times for turkey include:

the size of the turkey, the weight of the bird, the moisture content, the temperature of the turkey when it goes into the oven, the cooking temperature, loss of oven heat caused by opening the oven door, temperature fluctuation caused by the oven thermostat, incorrect oven temperature caused by a mis-calibrated thermostat, even altitude will effect cooking time.

So how long to cook a turkey doesn't have an precise answer. There is a range of times when it might be done. To help control some variables, use an oven thermometer to double check your oven's temperature. For outdoor cooking, be sure your grill thermometer is accurate. And always use an instant read thermometer to check the temperature of the turkey itself.

The final temperature of the bird, after "resting" for 15 to 20 minutes, should be at least but not much more than 165 degrees Fahrenheit. The temperature will continue to rise 5 to 10 degrees after the turkey is removed from the oven.

The only hard part is getting the legs done before the breast dries out. For information about overcoming this problem click here.

Do you want a guide even though you know the times are estimates?

Here is the best information we have found for how long to cook a turkey. Use the charts below to get an idea of cooking times for turkey, but check the temperature up to an hour in advance to be certain you don't overcook.

A probe thermometer, designed to stay in the meat during cooking, lets you keep watch on the turkey's temperature without opening the oven door. And, if you need to get it done faster, you can always crank up the heat. (See more information about thermometers under the turkey cooking equipment section.)

Unfortunately we have had trouble with probes malfunctioning and a lot of other people have too. We still use a good instant read thermometer to be certain of doneness.

How long to cook a turkey - oven roasting it at 325 degrees F.:

How long to cook a turkey - oven roasting it at 425 degrees F.:

How long to cook a turkey on a grill at 350 to 400 degrees F.:

Use a 14 or 15 pound bird. Don't stuff it. Figure about 3 hours but check it after two hours. Timing is very imprecise.

How long to cook a turkey if deep frying:

A deep fried turkey takes about 3 to 5 minutes per pound when cooked in 350 degree F. oil.

After deep frying at the lower range of cooking time, 3 minutes per pound, check the temperature with an instant read thermometer. If the temperature is 160 degrees F the turkey is done and can be removed to rest. The temperature will continue to rise to 165 degrees F as the bird is resting.

If the turkey has not reached 160 degrees F, return it to the oil, carefully, for more frying.

How long to cook turkey when rotisserie cooking:

A 12 to 14 pound turkey may take from 4 to 5 hours - more or less time. There are so many variables. If you doing this outdoors, how cold, warm or windy is it? How hot is your fire? How far from the heat is the meat? How fast is the rotisserie turning?

Using an instant read thermometer is the most reliable way to measure when a rotisserie turkey is done.

If you cook the turkey on a rotisserie inside of a closed grill, the cooking time may be cut in half. But you will actually be "roasting" rather than rotisserie grilling.

Before instant read thermometers how did they check for doneness?

Traditionally poultry was said to be "done" when fleshy part of the thigh was soft when pressed, the leg moved easily in its socket and juices ran clear when the inner thigh was pricked with a fork or knife at its thickest part.

We recall using this approach. Too many times we returned the turkey to the oven after it kept flunking the traditional test - cooking it until it completely dried out. Not surprising - because on many large breasted birds the turkey legs take longer to cook that the breast meat.

Today using an instant read thermometer not only lets you know when the turkey is done, it also keeps you from overcooking it.

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