You’ve prepped your Thanksgiving pies, assembled the green bean casserole and your make-ahead gravy is ready for serving. Now it’s time to tackle that Thanksgiving turkey. Determining how long to cook a turkey will anchor your entire Thanksgiving Day timeline, so it’s crucial to learn exactly when to put that bird in the oven, and when to take it out. Quick note: The temperature of your turkey is really the best way to tell if it’s done, rather than how much time it’s been in the oven. So, invest in a great meat thermometer and stop stressing about undercooked poultry for good.
Turkey cooking times depend on the size of your bird and what temperature you cook your turkey. A 12-pound bird will cook more quickly than a 20-pound monster, which is just one of the reasons why we suggest buying two smaller birds (or cooking one whole turkey and one turkey breast) if you’re feeding a crowd. The longer the bird stays in the oven, the more likely it is to dry out. If you cook a turkey at 325 or 350℉, it will take longer to cook than at higher temperatures. The Test Kitchen agrees that 375℉ is the best temperature to cook a turkey, because it’s not too hot, not too cold, and cooks quickly enough to ensure that a juicy, flavorful bird is ready by dinnertime.
When it’s finally Turkey Day, turn your oven on to 375°F and roast the bird using our chart’s cooking times as a guide. When it’s done, a thermometer inserted into the thickest part of the turkey’s thigh should register 165°F. Cover it loosely with foil and let it rest for at least 25 minutes before carving, serving, and enjoying.
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