Quick Roasting Guide Based On The Size Of Your Turkey
One of the most common questions readers ask me when learning how to roast a turkey is “How long does it take to cook?” Because everyone buys a different size, it’s more of a formula than one specific time frame.
13 minutes per pound of turkey is the typical time for calculating the roasting time of an unstuffed turkey. Your turkey may cook faster than that, though, so just make sure you start checking the internal temperature about 15 minutes earlier than you think it might be done. Here’s a breakdown of the general cooking times to ensure you roast a perfect Thanksgiving turkey:
8-10 pounds: 1:45 – 2:15 hrs
11-13 pounds: 2:20 – 2:50 hrs
14-16 pounds: 3 – 3:30 hrs
17-20 pounds: 3:40 – 4:20 hrs
For a stuffed turkey, add 2 minutes per pound (so 15 minutes total per pound) when filled with a hefty bread stuffing
How To Properly Check The Internal Temperature
It is vital to use an instant-read thermometer or meat thermometer to check the internal temperature of your turkey. There’s really no better way to keep an eye on it. If your turkey comes with a pop-up “thermometer,” keep in mind that these can be wildly inaccurate and may cause you to inadvertently overcook the Thanksgiving turkey, and I do not recommend using them to determine if your turkey is done cooking.
Insert the meat thermometer in the thickest part of the turkey, typically where the thigh meets the breast. Do not touch the bone. The turkey is ready to come out of the oven when the thermometer registers an internal temperature of 160°F in the thickest part of the thigh. The temperature will continue to rise as it rests, coming up to 165°F— which, according to the USDA, is the safe minimum internal temperature for turkey.
Pro Tips For Roasting The Perfect Turkey
Let the turkey sit at room temperature for 1 hour before roasting. This will air-dry the skin for better browning and a crispier skin.
Use different flavor combinations: The simplicity of the turkey seasoning shouldn’t be underestimated! The butter, salt, pepper, and bunches of aromatics create a wonderfully juicy and flavorful turkey. If you’re feeling more adventurous, use your favorite spice blend or make a homemade turkey seasoning rub, and mix it into the softened butter. Cajun seasoning or a garlicky Greek seasoning are two of my favorites. Have fun with the flavors!
If I plan to make a gravy with the drippings, I like to slice up an onion, a few carrots and celery stalks, and an apple or whole lemon, and place it in the bottom of the roasting pan before adding the turkey. This infuses the pan drippings with even more flavor!
Start the oven at a high temperature. Starting the turkey at a higher oven temperature essentially “sears” the outside, creating a more crispy golden skin during roasting while also helping to seal in the juices so the turkey stays moist during the long cooking time.
Baste the turkey: Continuously basting the turkey keeps the outside from getting too dry and also helps brown the skin for a moist turkey, so I definitely wouldn’t skip that step! I use a pastry brush dipped in the pan juices to brush over the bird. There is no need for a baster if you don’t have one.
Let the turkey rest for at least 15 minutes before carving. You don’t want to ruin your juicy turkey in the last step by not waiting to slice into it. This is a vital step so the juices in the turkey can redistribute, so that every bite is juicy and moist. If you carve the turkey immediately, the juices will run out onto your cutting board.
Roast Turkey Recipe
Roast a juicy, flavorful turkey with this simple, buttery seasoning and the right method for crispy skin.
Equipment
Roasting pan with rack
Mixing bowl
Basting or pastry brush
Aluminum foil (if needed)
Ingredients
1 (10-12-pound) fresh turkey thawed if frozen*
1 cup unsalted butter room temperature (227g)
2 teaspoons salt
1½ teaspoons ground black pepper
1 onion peeled and quartered
10 to 12 rosemary sprigs divided
10 to 12 sage sprigs divided
10 to 12 thyme sprigs
1 head garlic halved
4 cups chicken broth (960ml)
Instructions
Remove all packaging and place the turkey breast side up in a large roasting pan with a wire rack. If brining your turkey, let the turkey drain well before placing it in the pan. Remove any giblets in the turkey cavity. Pat the turkey dry all over with paper towels. Let sit uncovered at room temperature for 1 hour. (This will help dry out the skin for better browning and take the chill off the turkey.)
After an hour, preheat the oven to 450°F.
In a medium mixing bowl, stir together the butter, salt, and black pepper.
Stuff the cavity with the onion, garlic, 8 sprigs of rosemary and 8 sprigs of sage. Place the remaining herb sprigs in the roasting pan around the turkey.
For better presentation, tie the legs together with kitchen twine.
Rub the butter mixture all over the turkey, making sure to get under the skin on the breast and legs. Pour the broth into the roasting pan.
Place the turkey in the oven and roast for 15 minutes. Reduce the oven temperature to 325°F. Continue roasting, basting the turkey every 30 minutes with the pan juices, until a meat thermometer inserted into the thickest portion of the thigh registers 165°F, 2 to 2½ hours or about 12 minutes per pound of turkey. Add more broth or some water to the roasting pan if it starts to dry out at any point. If the breast area or leg or wingtips start to get too brown anytime during cooking, shield just those areas with foil.
Let the turkey rest in the roasting pan for 15 minutes before carving. Strain the drippings in the roasting pan and serve with the turkey or use it to make a delicious, flavorful gravy.
Notes
If the breast, leg, or wingtips start to get too brown during cooking, shield just those areas with aluminum foil.
Don’t skip the rest time! You need at least 15 minutes (30 minutes is more ideal) to let the juice redistribute for a juicy turkey.
The turkey will hold its heat nicely for up to an hour. Because the turkey is so thick, it won’t cool down very quickly, so you don’t need to time it to be done right when you want to serve your meal. Roast the turkey, let it rest, and finish warming your final side dishes just before serving.
Once a turkey is carved, it can be reheated at 350°F. Place about ½ cup of chicken or turkey stock on a large sheet tray. Place the pieces of turkey, skin-side up, over top of the stock. Bake for 15 to 30 minutes (depending on how warm or cool the turkey is before reheating) just until warmed through. I like to reheat the pieces whole (ie. the thighs, legs, and breasts intact), then slice.
Nutrition
Calories: 630kcal Carbohydrates: 2g Protein: 71g Fat: 37g Saturated Fat: 16g Polyunsaturated Fat: 5gMonounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 283mg Sodium: 1178mg Potassium: 778mg Fiber: 1gSugar: 1g Vitamin A: 828IU Vitamin C: 3mg Calcium: 57mg Iron: 3mg
Turkey Noodle Soup Recipe
Homemade turkey noodle soup is a great way to use up leftover Thanksgiving turkey. It’s comforting, easy, and comes together in minutes!
Equipment
Large Dutch oven or pot
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 onion chopped (280g)
4 carrots peeled and chopped (226g)
3 stalks celery sliced (130g)
1 teaspoon salt
3 garlic cloves minced
8 cups turkey broth (1.92L)
2 teaspoons fresh thyme minced
1 bay leaf
6 ounces uncooked eggs noodles (170g)
3 cups cooked turkey chopped (340g)
½ teaspoon ground black pepper
2 tablespoons minced fresh parsley
Instructions
Heat a large dutch oven or pot over medium-high heat. Add the olive oil and butter.
Once the butter has melted, add the onion, carrots, celery and salt. Cook, stirring occasionally, for 5 minutes until the vegetables are slightly softened. Add the garlic and cook for 1 more minute.
Add the broth, 2 cups of water, bay leaf, and thyme. Bring the soup to a simmer.
Add the noodles, turkey, and pepper. Once simmering again, cook for 7 minutes, or according to the cook time for the noodles on the package instructions, until they are al dente.
Remove the bay leaf. Season the soup with additional salt and ground black pepper to taste. Stir in the parsley and serve.
Notes
For a thicker broth, add 2 to 3 tablespoons of flour to the pot when adding the garlic in step 2. Cook for 1 extra minute, stirring frequently, until no dry flour is visible, then add the broth (continue to step 3). You can also stir in some heavy cream, sour cream, or leftover mashed potatoes at the end of cooking.
If using white meat, be mindful of how long the soup is cooking. It can dry out if it cooks for too long, so just add it when you add the noodles.
If you don’t have leftover turkey, make my easy air fryer turkey breast or shred a rotisserie chicken and use that for the soup!
Nutrition
Calories: 221kcal Carbohydrates: 21g Protein: 17g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 1gMonounsaturated Fat: 3g Trans Fat: 0.1g Cholesterol: 61mg Sodium: 1264mg Potassium: 390mgFiber: 2g Sugar: 4g Vitamin A: 5350IU Vitamin C: 6mg Calcium: 49mg Iron: 1mg
