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How Long to Cook a Turkey Recipe
Ash Tyrrell

How Long to Cook a Turkey Recipe

I still remember the first time I roasted a whole turkey for my family, nervously opening the oven door every twenty minutes to check on it. Over the years I've learned that cooking a turkey doesn't need to be stressful once you know the right turkey cooking times and temperatures.
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Total Time 3 hours 55 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12-15 lbs – the star of the dish, choose a fresh or fully thawed bird for the best texture
  • 1/2 cup unsalted butter softened – helps the skin turn golden and keeps the breast meat from drying out
  • 2 tablespoons kosher salt – seasons the meat deeply table salt works too but use a little less
  • 1 tablespoon black pepper freshly ground – adds a warm, mild heat that balances the richness of the butter
  • 2 teaspoons dried thyme – brings an earthy herby note, fresh thyme sprigs work even better if you have them
  • 1 teaspoon dried rosemary crushed – pairs beautifully with turkey and fills the kitchen with a lovely aroma
  • 1 lemon halved – stuffed inside the cavity, it adds brightness and keeps the meat tasting fresh, not heavy
  • 1 onion quartered – placed inside the cavity for extra flavor, don't skip it, it makes a real difference
  • 4-5 garlic cloves smashed – infuses the turkey from the inside out with a subtle, savory depth
  • 2 cups low-sodium chicken or turkey stock – poured into the roasting pan to keep the oven moist and prevent drying
  • 2 tablespoons olive oil – rubbed over the skin before the butter for extra crispness don't skip this step

Method
 

  1. If your turkey is frozen, thaw it in the fridge, allowing roughly 24 hours for every 5 pounds of weight. Once thawed, remove the giblets and pat the entire bird dry, inside and out, with paper towels. Drying the skin thoroughly is the real secret to crispy, golden results later.
  2. Rub olive oil all over the skin, then massage the softened butter underneath and over the surface for extra richness. Sprinkle the salt, pepper, thyme, and rosemary generously, making sure to season both the outside and the cavity. Stuff the lemon, onion, and garlic inside the turkey for flavor from within.
  3. Tie the legs together loosely with kitchen twine so the turkey holds its shape while roasting evenly. Place the rack inside your roasting pan and set the turkey breast-side up on top of it. Pour the stock into the bottom of the pan to keep the oven environment moist throughout.
  4. Preheat your oven to 350°F and place the turkey on the middle rack, uncovered at first for better browning. As a rule of thumb, roast for about 13 minutes per pound, so a 15-pound turkey needs roughly 3 hours 15 minutes. Tent loosely with foil halfway through if the skin starts browning too quickly.
  5. Insert your instant-read thermometer into the thickest part of the thigh without touching the bone for an accurate reading. The turkey is done when it reads 165°F in the thigh and the breast meat reaches around 160°F. Pull it from the oven right at this point since it will continue cooking slightly while resting.
  6. Let the turkey rest, loosely tented with foil, for at least 20 to 30 minutes before you even think about carving it. This resting period allows the juices to redistribute through the meat instead of spilling out onto your cutting board. Once rested, carve the turkey using a sharp knife and serve it warm.

Notes

  • I always bring my turkey to room temperature for about an hour before roasting since a cold bird cooks unevenly.
  • I never skip drying the skin completely, because moisture is the enemy of that crispy, golden exterior I'm after.
  • I like placing a few extra pats of butter under the skin right over the breast for added juiciness.
  • I always use a meat thermometer instead of guessing by time alone, it's saved me from dry turkey more than once.
  • I rest my turkey longer than I think I need to, and it always pays off in juicier slices.