How to Cook a Turkey: Cooking Times, Temperatures and Simple Steps for a Perfect Roast

Cook turkey until the thickest part of the thigh, wing and breast reaches 165°F (74°C). Roast at 325°F (about 165°C, or 145°C fan) for the most even result. An unstuffed 12 to 14 pound turkey takes about 3 to 3¾ hours. Thaw a frozen turkey in the fridge, allowing about 24 hours for every 4 to 5 pounds. Rest the turkey for at least 20 minutes before carving so the juices settle.

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Learning how to cook a turkey properly is one of the most searched kitchen skills every November. For many families, the turkey is the star of the holiday table. It is also the dish that causes the most stress. Is it cooked through? Will it be dry? How long does it need?

The good news is that roasting a turkey is not difficult once you know a few simple rules. Whether you are cooking for Thanksgiving on November 26 or for Christmas dinner, this guide covers everything you need.

Here is how to cook a turkey, with cooking times by weight, safe temperatures, how to thaw it and tips for juicy, golden meat every time.

How Much Turkey Do You Need?

The first step in how to cook a turkey is buying the right size. A good rule is to buy about 1 to 1½ pounds of whole turkey per person, or roughly 0.5 to 0.7 kilograms. That allows for bones and gives you some leftovers.

Number of guests	Turkey size
4 to 6	6 to 8 pounds (3 to 3.5 kg)
8 to 10	10 to 14 pounds (4.5 to 6.5 kg)
12 to 14	14 to 18 pounds (6.5 to 8 kg)
16 to 20	18 to 24 pounds (8 to 11 kg)

If you want plenty of leftovers for sandwiches, go for the larger size.

How to Thaw a Frozen Turkey

Thawing is the step people most often forget. Never thaw a turkey on the kitchen counter, because the outside can warm up enough for bacteria to grow while the inside is still frozen.

There are two safe ways:

In the fridge (best method): Allow about 24 hours for every 4 to 5 pounds (about 2 kg). Keep it in its wrapping on a tray to catch any drips.

Turkey weight	Fridge thawing time
4 to 12 pounds	1 to 3 days
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

For Thanksgiving on Thursday, a 16 pound turkey should go into the fridge by Sunday at the latest.

In cold water (faster): Keep the turkey in its wrapping and submerge it in cold water. Allow about 30 minutes per pound, and change the water every 30 minutes. Cook it as soon as it has thawed.

A thawed turkey can stay in the fridge for one to two days before cooking. Planning your thaw is one of the most overlooked parts of how to cook a turkey.

How to Cook a Turkey: Step by Step

Step 1: Get Ready

Take the turkey out of the fridge about 30 to 60 minutes before cooking. Remove the bag of giblets and the neck from inside the bird. Many people use these to make gravy.

Heat your oven to 325°F, which is about 165°C, or 145°C in a fan oven.

Step 2: Dry and Season

Pat the turkey dry with paper towels. Dry skin gets crispier. You do not need to wash the turkey. Washing raw poultry can spread germs around your sink and kitchen.

Rub the skin with soft butter or oil, and season well with salt and pepper. You can also push butter mixed with herbs, such as sage, thyme and rosemary, under the skin of the breast.

Step 3: Add Flavor to the Cavity

Instead of stuffing, many cooks put a halved onion, a lemon, a few garlic cloves and fresh herbs inside the turkey. This adds flavor and helps it cook more evenly.

Step 4: Put It in a Roasting Pan

Place the turkey breast side up on a rack in a shallow roasting pan. Tuck the wing tips under the body and tie the legs loosely with kitchen string if you like.

Step 5: Roast

Timing is everything when you cook a turkey. Put the turkey in the oven and roast according to the time chart below. If the skin is browning too quickly, cover the breast loosely with foil.

Step 6: Check the Temperature

This is the most important step in how to cook a turkey safely. Use a meat thermometer and check the thickest part of the thigh, the wing and the thickest part of the breast, without touching the bone.

The turkey is safe when all of these reach 165°F (74°C).

Step 7: Rest

Take the turkey out of the oven, cover it loosely with foil and let it rest for at least 20 to 30 minutes. This lets the juices settle, so the meat stays moist when you carve it.

Turkey Cooking Times by Weight

Use this chart as your guide to how to cook a turkey of any size.

These times are for a turkey roasted at 325°F (about 165°C), based on US food safety guidance. Always use a thermometer to check, since ovens and turkeys vary.

Turkey weight	Unstuffed	Stuffed
8 to 12 pounds (3.5 to 5.5 kg)	2¾ to 3 hours	3 to 3½ hours
12 to 14 pounds (5.5 to 6.5 kg)	3 to 3¾ hours	3½ to 4 hours
14 to 18 pounds (6.5 to 8 kg)	3¾ to 4¼ hours	4 to 4¼ hours
18 to 20 pounds (8 to 9 kg)	4¼ to 4½ hours	4¼ to 4¾ hours
20 to 24 pounds (9 to 11 kg)	4½ to 5 hours	4¾ to 5¼ hours

A turkey breast of 4 to 8 pounds usually takes about 1½ to 3¼ hours.

Should You Stuff the Turkey?

Many cooks now bake stuffing in a separate dish. It cooks more evenly, gets a crispy top and means the turkey cooks faster.

If you do stuff the turkey:

• Stuff it loosely, just before roasting.
• Make sure the center of the stuffing reaches 165°F (74°C), even if the meat is already done.
• Never stuff a turkey the night before.

How to Keep Turkey Juicy

Dry meat is the most common complaint from people learning how to cook a turkey. These tips help:

1. Do not overcook it. Take it out as soon as it reaches 165°F. A thermometer is the best tool you can buy.
2. Try a dry brine. Rub the turkey with salt one to three days before cooking and leave it uncovered in the fridge. This seasons the meat and helps it stay moist.
3. Butter under the skin. It bastes the breast as it cooks.
4. Do not open the oven too often. Each time you open the door, the oven loses heat and cooking takes longer.
5. Let it rest. Cutting too soon lets the juices run out.
6. Carve across the grain. Slice breast meat across the grain for tender pieces.

Wet Brine vs Dry Brine

Method	How it works	Pros	Cons
Dry brine	Rub with salt and refrigerate	Easy, crisp skin, no mess	Needs fridge space for 1 to 3 days
Wet brine	Soak in salty water	Very juicy meat	Needs a large container, can be messy

Do not brine a turkey labeled “self basting,” “kosher” or “enhanced,” as it already contains salt.

How to Make Simple Turkey Gravy

1. Pour the pan juices into a jug and skim off most of the fat.
2. Put 2 to 3 tablespoons of the fat back in the roasting pan over medium heat.
3. Stir in 2 to 3 tablespoons of flour and cook for a minute.
4. Slowly whisk in the pan juices and about 2 cups of stock.
5. Simmer until thick, then season with salt and pepper.

How to Carve a Turkey

Once you know how to cook a turkey, carving is the final step.

1. Remove the legs by cutting through the skin between the leg and the body, then pull the leg away and cut through the joint.
2. Separate the drumstick from the thigh at the joint.
3. Remove the wings at the joint.
4. Cut each breast off the bone in one piece, then slice it across the grain.
5. Arrange the meat on a warm platter and serve.

Other Ways to Cook a Turkey

Roasting is the classic method, but it is not the only way.

• Spatchcocking: Cut out the backbone and press the turkey flat. It cooks much faster, often in about half the time, and the skin gets crisp all over.
• Turkey crown or breast: Cooking just the breast is quicker and suits smaller groups.
• Smoking: A smoker gives turkey a rich, smoky flavor but takes many hours at a low temperature.
• Deep frying: Popular in the US, but it can be dangerous. Never fry a frozen or partly frozen turkey, always fry outdoors away from buildings, and keep a fire extinguisher nearby.
• Slow cooker or air fryer: Good for small turkey breasts or legs.

Whatever method you choose, the same rule applies when you cook a turkey: it is done when the thickest part reaches 165°F (74°C).

Common Turkey Mistakes to Avoid

1. Starting to thaw too late. A big frozen turkey can take five or six days in the fridge.
2. Not using a thermometer. Pop up timers are not always reliable.
3. Cooking straight from the fridge. Letting it sit out for 30 to 60 minutes helps it cook more evenly.
4. Carving right away. Resting keeps the meat juicy.
5. Leaving leftovers out. Refrigerate them within two hours.

Turkey Timeline for Thanksgiving or Christmas Day

Time	Task
Several days before	Move a frozen turkey to the fridge to thaw
1 to 3 days before	Dry brine, if using
4 to 6 hours before dinner	Take the turkey out of the fridge and heat the oven
3½ to 5 hours before	Put the turkey in the oven
45 minutes before	Check temperature, then rest the turkey
30 minutes before	Make gravy and finish side dishes
Dinner time	Carve and serve

Food Safety Tips

Food safety is a big part of how to cook a turkey for a crowd.

• Wash your hands after touching raw turkey.
• Use separate chopping boards for raw meat and other foods.
• Do not wash the raw turkey.
• Refrigerate leftovers within two hours. Eat them within three to four days or freeze them.

For more advice, visit FoodSafety.gov. In the US, the USDA Meat and Poultry Hotline is open on Thanksgiving Day to answer cooking questions.

Cooking Turkey in the UK

How to cook a turkey for a British Christmas dinner follows the same basic steps. Turkey is the traditional Christmas dinner in the UK. The same basic rules apply. Cook until the juices run clear and the thickest part reaches 74°C, then rest it before carving.

UK recipes often roast at a slightly higher temperature, around 180°C (160°C fan), which can make cooking a little faster. Whatever temperature you use, a meat thermometer is the most reliable way to know your turkey is done. You can read more about turkey as a holiday food on Wikipedia.

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Frequently Asked Questions

Sources: US Department of Agriculture Food Safety and Inspection Service, FoodSafety.gov, UK Food Standards Agency