While we will cover cooking times with our Cooking Methods and even in some recipes in case you have your own recipe but you still need a cooking time you will be able to find it here. These are just general guidelines when cooking a whole turkey. Always check the temperature of the meat with an instant read thermometer and ensure the meat is up to the proper temp. This is for simple roasting of your turkey and having a nice juicy breast. The legs and thighs may be a little chewy though. For a more advanced cook the bottom of the page will give some tips to help make this an all around good bird.
| Weight of your Turkey | Roasting Time (Un-stuffed) | Roasting Time (Stuffed) |
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 18 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
For Roasting your turkey;
Generally speaking for a frozen turkey you will want to cook a frozen turkey for about 20 minutes a pound when cooking at 350 degree’s F. For a fresh un-frozen turkey you will generally cook the bird for 10-15 minutes a pound. Having your turkey stuffed or un-stuffed will also effect your cooking times. If you over pack your turkey with stuffing it can cause your turkey to cook unevenly too. loosely stuff your turkey with vegetables and aromatic herbs or with your stuffing.
Not to be too punny, remember don’t be a peeping Tom. Every time you open the oven it looses heat, and can lead to un-even cooking.
Use an instant read thermometer to check the temp of your turkey. It should read 165 degrees F in the thigh when it’s done, going all the way to the bone. Remember this is the only real way to check that your turkey is done. Do not go by the color of the skin . If you stuffed your turkey with stuffing, check the temp of your stuffing too. It should also be at least 165 degrees F. If your turkey and stuffing is at 165 degrees then remove your turkey and tent with foil and allow to rest for about 25 minutes. You can usually allow your turkey to rest for up to an hour depending on room conditions as long as you have your turkey covered with foil. Allowing the turkey to rest lets the juices redistribute for easier carving and better taste.
Deep Frying your turkey;
For deep frying your turkey rinse the turkey in cold water and pat dry with paper towels. Make sure the neck hole is open at least 2 inches so the oil can flow through and evenly cook your turkey. Make sure your oil is at 350 Degrees F, and while cooking try to maintain that temperature. Place the turkey into the basket neck first and cook for about 3 1/2 minutes per pound. Carefully remove the turkey and allow the oil to drain. Check the temperature of your turkey with an instant read thermometer. Cook until the dark meat is between 175-180 degree’s F and the white meat is between 165-170 degrees F. Be sure to check the temp in the thigh having the probe go to the bone. If your turkey is up to temp and is done, place on a rack to finish draining the oil and allow the turkey to rest.
Remember when deep frying to have about three inches of space between the top of the oil and the top of your pot.
Advanced roasting tips;
To have a nice juicy breast and tender legs and thighs that look good too, the breast needs to be cooked to 165 degree’s F, more than that and the breast drys out. The legs however will be cooked, but be an off putting color and still a little chewy. The legs and thigh’s are best between 175-180 degree’s F. This problem is because the normal way people cook their turkey is breast side up, exposing it to all the heat from the roof of the oven. The extreme heat of the oven roof along with gravity will dry out the breast. This can be compensated with a generous helping of gravy, but for a truly outstanding bird, we have a couple of options for you. Click on the posts below to learn how to make a truly outstanding turkey!
High Heat Roasting;
Brined Turkey;