How Long to Cook a Turkey for Prime Thanksgiving Accolades

[{"selector":"#anim-72e4727b-9378-4604-99d8-2c4852b0a416","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e611f16f-d8ce-4df1-b0dc-511138e389fe","keyframes":{"transform":["translate3d(0px, 278.06029%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See more

Some practices are essential, whether you opt to roast your bird whole, spatchcocked, or cut into parts. Though not directly tied to the turkey cooking time, these actions will help lead to a succulent-on-the-inside, crackly-on-the-outside result. Step one: Don’t forget to defrost. Always ensure a frozen turkey is fully thawed

(in the refrigerator, please—about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets.

Dry brining is key. This means seasoning the turkey before you plan to cook it. You could go with plain kosher salt, kosher salt and black pepper, or a custom spice blend. Whatever you go with, the salt in the mixture will draw out water from inside the turkey, which will then be absorbed back into the meat, carrying all that flavor

with it, thereby maximizing moisture content and ensuring well-seasoned meat. Using a dry brine also tenderizes the turkey meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.

It’s essential to allow your dry-brined turkey to chill in the refrigerator, uncovered, for at least 12 hours and up to three days before roasting it. That might sound lengthy, but dry brines (our preferred method) are quicker, easier, and more effective than their liquid counterparts.

Not to mention, wet brines can cause a major mess if the liquid spills out, and they also take up way too much fridge space, which is at a premium in the lead-up to Thanksgiving. One note: You can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

When you’re ready to roast, ensure your oven is calibrated using an oven thermometer. And open the oven door only when necessary—minimize peeking or you’ll bring down the temperature. These tips are important any time you use your oven, but especially when roasting a key holiday entrée and even more so if you’re roasting a whole bird.

The final, vital step for a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. It’s a good idea to remove your turkey from the oven

when an instant-read thermometer inserted into the thickest part of the breast reads about 150°, 10° or so lower than the target temperature of 165°. As the roast turkey rests (30 minutes to 1 hour is ideal for sealing in all that beloved jus), the residual heat will force the internal temp to continue to rise, so it eventually hits that goal temperature without going over.

Rest your bird on a cutting board with a trough or on a platter, so any juices that do run off get collected and you can add them to your gravy. There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause any crispy skin to go limp.

Now for the cooking itself. The general rule of thumb is to roast an unstuffed turkey breast-side up for 13 minutes per pound of turkey at 350°, which translates to approximately 3 hours for a 12- to 14-pound bird (a 12-pound turkey is pretty standard). Note that stuffed turkeys can take much longer, which means that they’re prone to drying out.

For that reason, and because it allows each component to receive the attention it deserves, we prefer stuffing recipes (a.k.a. dressing recipes) that get baked separately. Use the table below to calculate the right combination for your particular bird. These calculations are an overall guideline:

Keep an eye on the doneness of your turkey by checking its internal temperature about three quarters of the way through the cook time, then every 10 minutes or so after that.

8–12 lb.:1¾–3 hours 12–14 lb.: 3–3¼ hours 15–16 lb.: 3½–3¾ hours 18–20 lb.: 4–4¼ hours 21–22 lb.: 4½–4¾ hours This is the most straightforward approach for those in charge of turkey for the first time and will result in an excellent bird. Below is a more strategic alternative for anyone looking for a slightly more advanced preparation.

There are two main goals when roasting a perfect turkey: browning the skin so it’s crackly and delicious and roasting the interior meat so it’s tender and moist. The former is achieved through high heat, while the latter is achieved through a gentler, lower heat. For a surefire way to ace both, start roasting at a higher oven temperature

to jump-start the fat-rendering of the skin and give it some color. This step should take place in the 425°–450° range with a time of 30–45 minutes, depending on how high you go. Then, reduce the heat to 300°–350° and finish roasting for 65–85 minutes more, until a meat thermometer registers your desired temperature.

Roasting a turkey in parts is another approach that addresses the issue of potentially uneven cooking head-on. By roasting the pieces on their own, each one has optimal exposure to the oven heat, leading to more consistent cooking. Keep in mind, even turkey pieces should be dry-brined and sit in the fridge ideally for a few days, so the tips above still apply.

You can break down the raw turkey yourself if you feel confident (and have a sharp enough knife), but feel free to ask your butcher to handle it. Ask for the bird to be cut into five pieces: the legs, wings, and whole turkey breasts with the backbone removed.

We suggest placing the pieces on a wire or roasting rack set inside a rimmed baking sheet instead of the typical roasting pan. This allows you to catch all those umami-packed drippings in the pan while giving the turkey parts the best chance at crisping and reaching that gorgeous golden hue.

In one of our favorite Thanksgiving turkey recipes, the post-brine pieces sit at room temperature for 2 hours before roasting at 425° for 20–25 minutes, then 300° for 50–70 minutes longer. By cooking the bird in parts, you can pull out the breast when it’s perfectly cooked (at 150°) and let the legs continue to roast

until the thickest part of the thigh and drumsticks register about 170°, then let carryover cooking take each piece to optimal doneness. The only downside to roasting a turkey in pieces is that you’ll lose some of the drama that comes with ushering a whole-roasted bird

to the table—but your guests are sure to get over that as soon as they take their first bite.

more

25 Detox Drinks That’ll Make You Feel Better than Ever 32 Easy Finger Food Recipesto Feed a Crowd 32 Delicious Dinner Ideas for Tonight See More See More See More

How Long to Cook a Turkey for Prime Thanksgiving Accolades

Before you preheat the oven…

(in the refrigerator, please—about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets.

Before you preheat the oven…

Brine your bird.

with it, thereby maximizing moisture content and ensuring well-seasoned meat. Using a dry brine also tenderizes the turkey meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.

Brine your bird.

It’s essential to allow your dry-brined turkey to chill in the refrigerator, uncovered, for at least 12 hours and up to three days before roasting it. That might sound lengthy, but dry brines (our preferred method) are quicker, easier, and more effective than their liquid counterparts.

Brine your bird.

Brine your bird.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Very Classic Dry-Brined Roast Turkey

Use your oven wisely.

Use your oven wisely.

Use your oven wisely.

Use your oven wisely.

Roasting a whole turkey:

For that reason, and because it allows each component to receive the attention it deserves, we prefer stuffing recipes (a.k.a. dressing recipes) that get baked separately. Use the table below to calculate the right combination for your particular bird. These calculations are an overall guideline:

Roasting a whole turkey:

Keep an eye on the doneness of your turkey by checking its internal temperature about three quarters of the way through the cook time, then every 10 minutes or so after that.

Roasting a whole turkey:

How long to cook a turkey at 350°:

The two-temperature method:

The two-temperature method:

Roasting a turkey in parts:

You can break down the raw turkey yourself if you feel confident (and have a sharp enough knife), but feel free to ask your butcher to handle it. Ask for the bird to be cut into five pieces: the legs, wings, and whole turkey breasts with the backbone removed.

Roasting a turkey in parts:

We suggest placing the pieces on a wire or roasting rack set inside a rimmed baking sheet instead of the typical roasting pan. This allows you to catch all those umami-packed drippings in the pan while giving the turkey parts the best chance at crisping and reaching that gorgeous golden hue.

Roasting a turkey in parts:

Roasting a turkey in parts:

until the thickest part of the thigh and drumsticks register about 170°, then let carryover cooking take each piece to optimal doneness. The only downside to roasting a turkey in pieces is that you’ll lose some of the drama that comes with ushering a whole-roasted bird

Roasting a turkey in parts:

to the table—but your guests are sure to get over that as soon as they take their first bite.

Roasting a turkey in parts:

more

Read