How Long to Cook a Turkey
If you plan on roasting a turkey this Thanksgiving, knowing how long it takes to cook the bird is important. The turkey must be cooked to a minimum temperature of 165 degrees F in the thigh’s innermost part and the breast’s thickest part.
How Long to Cook a Turkey, The cooking time depends on the weight of the turkey, whether it’s stuffed or unstuffed, and the oven’s temperature. Check out our handy chart for estimated times for different weights and methods.
Cooking Time
When you cook a turkey, How Long to Cook a Turkey, keeping track of the cooking time is important. The longer the bird is in the oven, the more likely it will burn or overcook.
The best way to know how long your turkey is cooking is to use an instant-read thermometer. Put the thermometer between the thickest part of the breast and the thigh meat, away from any bone.
This will give you the lowest reading of at least 157degF in the breast and 170 degF in the thigh. Then the turkey is done.
Once the turkey is cooked, resting for at least 30 minutes before carving is best. This will allow the juices to redistribute and rehydrate the meat. Carving it too soon will result in dry, flaky meat.
Cooking Method
The time a turkey takes to cook varies depending on the temperature and your oven. But if you know its target temperature, you can calculate how long it will take.
Check the bird’s internal temperature with a food thermometer to determine the correct roasting time. How Long to Cook a Turkey this will help you tell if it’s cooked all through without drying out, especially with white breast meat, which can easily dry out when overcooked.
Remove a turkey from the oven when it reaches its target internal temperature. You’ll need to let it rest for at least 15 minutes before carving, allowing the juices to redistribute and ensure moist meat.
For a 15-pound turkey, Guillard recommends cooking it at 400 degrees Fahrenheit for the first 20 minutes to brown it, then lowering the heat to 325 degrees for 1 to 2 hours until the breast is 140 degrees to 145 and the thighs are 165 degrees. Then lower the temperature to 225 degrees until it’s done (another 30 to 40 minutes).
Cooking Temperature
The temperature of the turkey meat is critical for a safe and delicious Thanksgiving meal. The USDA recommends cooking a whole turkey at 165degF (74degC) throughout.
We recommend using a meat thermometer to verify your turkey’s temperature. The best thermometers have a sensor that can place the probe near the center of the breast, which is where the thermal center of the turkey will be.
Once you’ve verified that the turkey is cooked to a safe temperature, take it out of the oven or smoker. Resting the turkey allows protein fibres to relax and reabsorb some juices lost during roasting.
You can also check the colour of the turkey meat to see if it’s done. But it’s not as reliable as using a thermometer.
Resting Time
The turkey needs to rest before carving to reabsorb lost juices while cooking. This allows the meat’s fibres to reabsorb this liquid and create tender, juicy slices of turkey.
If the turkey is carved immediately after cooking, the meat will not have time to reabsorb this liquid, resulting in dry, tough turkey pieces. This is especially true if you’re using turkey breasts.
Once a turkey has reached the ideal temperature, it should be removed from the oven or smoker and rest. This resting period is crucial as it allows the turkey to cool down slowly and ensures that it stays warm enough for you to serve it safely.
The resting time needed depends on the weight of the bird. Larger turkeys should be rested for 45 minutes. Smaller birds (less than 4-6 pounds) should rest for 1 1/2 hours.
