The question is straightforward, but there are so many variables that make answering this a moot point (or, in the words of Joey Tribbiani, a “moo” point). Not only is every turkey a different size (duh), but ovens vary drastically—heck, even the cook times of turkeys that weigh the same can vastly differ due to breed, fat content, breast size, etc. Did you brine it? Truss it? Are you cooking a stuffed turkey? OK, then add a few more minutes to that!
The truth is, no matter how fancy-shmancy a turkey cooking time chart looks, youll only really know when your bird is cooked through if you check its internal temperature with an instant-read thermometer.
“For turkey that is moist and juicy,” writes J. Kenji López-Alt at Serious Eats, “aim for breasts that register 150°F in their deepest section and legs that register at least 165°F.” Ahead, we’re sharing even more tips about how to cook a turkey for Thanksgiving and offer our pro advice on carving a turkey, too.
Cooking a large 30 pound turkey can seem daunting but with some planning and preparation, you can roast it to juicy, flavorful perfection. Here are tips for getting your 30 lb bird cooked just right.
Thawing a 30 Pound Turkey
The first step is allowing enough time to safely thaw your frozen turkey For a turkey this size, you’ll need about 6 days in the refrigerator to thaw completely Be sure to place it in a pan or on a tray to catch any juices that may leak during thawing.
If you’re short on time you can thaw it faster in cold water allowing 30 minutes per pound. Submerge the wrapped turkey in a sink or large container of cold water, changing the water every 30 minutes to keep it cold.
Once thawed, pat the turkey dry thoroughly inside and out with paper towels before proceeding.
Brining a 30 Pound Turkey
For best flavor and moisture, brining your turkey is highly recommended. Make a brine by stirring together 2 gallons of water, 1 cup kosher salt, 1/2 cup brown sugar, and aromatics like garlic, peppercorns, bay leaves, onions, and oranges. Submerge the thawed turkey, cover, and refrigerate 12-24 hours.
Rinse the turkey, pat it very dry, and let it air dry in the fridge for 8-12 hours before roasting. The brine will infuse it with seasoned moisture for a more flavorful, tender turkey.
Trussing, Basting, and Roasting
For best results when roasting a 30 lb turkey:
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Truss the turkey legs together with kitchen string to hold its shape. Tuck the wings under.
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Place it breast side up on a V-rack in a large roasting pan. Spread any stuffing loosely in the body cavity.
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Rub the skin all over with butter or oil and season generously with salt and pepper.
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Roast at 325°F, basting occasionally with pan juices, until the thickest part of the breast and thigh reaches 165°F on a meat thermometer.
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Tent with foil if the skin browns too quickly.
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Let rest 30 minutes before carving for juicier meat.
Calculating Roasting Time
A general rule of thumb for roasting turkey is to allow 15-17 minutes per pound for a stuffed turkey and 10-12 minutes per pound for an unstuffed turkey.
For a 30 lb turkey roasted at 325°F, that equals:
- Unstuffed: 5-6 hours
- Stuffed: 7 1/4 – 8 1/4 hours
However oven temperatures vary so use these cooking times as a guideline and always rely on a meat thermometer to check for doneness.
Stuffing a 30 Pound Turkey
Stuffing a turkey does provide great flavor, but it also requires longer cooking which could lead to an overdone exterior. For optimal results, cook your stuffing in a casserole dish alongside the turkey instead.
If you do choose to stuff it, use about 3/4 cup of stuffing per pound of turkey. Prevent bacterial contamination by mixing and stuffing it just before roasting.
Signs Your Turkey is Done
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The internal temperature at the thickest part of the thigh reads 165°F. Breast should reach 150-155°F.
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Meat near the thigh joint moves easily when jiggled.
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Juices from the thigh area run clear when pierced with a knife.
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The stuffing interior is 165°F if cooked inside the turkey.
Using an instant-read thermometer is the best way to confirm your 30 lb turkey is fully cooked and safe to eat. Let it rest at least 30 minutes before carving for maximum juiciness.
Carving a 30 Pound Turkey
Carving a large 30 lb turkey can seem tricky. Here are some tips:
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Place turkey breast side up on a cutting board with a large well to catch juices.
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Remove legs and thighs first by cutting through the hip joints. Separate drumsticks from thighs.
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Make a horizontal cut above the wing to remove the entire breast half in one piece.
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Cut crosswise slices from each breast half, slicing against the grain of the meat.
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Cut remaining meat from the carcass and slice. Arrange on a platter and pour juices over.
Leftover Turkey Ideas
A 30 lb turkey will provide lots of delicious leftovers. Store properly refrigerated up to 4 days. Some tasty ways to enjoy extras:
- Turkey sandwiches with cranberry sauce and stuffing
- Turkey noodle soup
- Turkey tetrazzini or casserole
- Turkey tacos or enchiladas
- Turkey salad topped with bacon and avocado
- Open-faced turkey melts with gravy
With proper thawing, seasoning, roasting, and resting, your 30 lb turkey will turn out juicy, flavorful and perfect for feeding a holiday crowd. Rely on a meat thermometer for doneness and enjoy the leftovers!
Frequently Asked Questions
How long will it take to cook a 30 lb turkey?
For a 30 lb turkey roasted at 325°F:
- Unstuffed: 5-6 hours
- Stuffed: 7 1/4 – 8 1/4 hours
Use a meat thermometer and allow 15-17 minutes per pound for stuffed and 10-12 minutes per pound for unstuffed as a general guideline.
How many people will a 30 pound turkey feed?
Plan on about 1-1.5 lbs of turkey per person. So a 30 lb turkey will feed around 18-20 people.
Will a 30 lb turkey fit in my oven?
A 30” oven will hold a turkey up to about 24-26 lbs. Check your oven size if unsure.
Should you stuff a 30 lb turkey?
Stuffing does add flavor but extends cooking time. For best results, cook stuffing separately to prevent overcooking the turkey.
What temperature is a turkey done?
Cook until the thigh is 165°F and breast is 155°F. Let rest 30 minutes then double check with a meat thermometer before carving.
How long does it take to roast a turkey per pound?
Allow 15-17 minutes per pound for a stuffed turkey and 10-12 minutes per pound for an unstuffed turkey roasted at 325°F.
How long do you cook a 24 lb turkey?
Cook an unstuffed 24 lb turkey for about 4 1/2 – 5 hours at 325°F. A stuffed 24 lb turkey takes 5 1/2 – 6 1/4 hours. Always rely on a meat thermometer for doneness.
With some simple preparation and careful roasting, a 30 pound turkey can be a spectacular centerpiece for your holiday table. Follow these tips for a moist, delicious bird that looks as good as it tastes.
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How Long to Cook a Turkey
I like to roast my unstuffed, room-temperature turkey at 350°F—and if you must know for how long, its about 13 minutes to 15 minutes per pound. That means, say, a 12-pound turkey should take about 2 1/2 hours to cook. Keep in mind that these times work best for, as mentioned, a thawed turkey that has been brought to room temperature. Trying to cook a partially frozen turkey for Thanksgiving is an entirely different ballgame (though if you find yourself in that unsavory pickle, we do have some tips to get you out of it).
Guess who agrees? Nigella Lawson. Her turkey cook times in the seminal classic, Nigella Christmas, line up with my numbers above (and no ones cooked as many turkeys as she has).
“The cook times here always seem shockingly short to other people,” Lawson writes, “but the truth is weve all been overcooking turkeys for years, and then complaining about how dull and sawdusty they are. If your turkey starts at room temperature, and is untrussed and without stuffing, and your oven thermostat is working correctly, these cooking times hold.”
Ive read horrifying accounts on other sites advising 20 minutes per pound of turkey (!). I can just taste the sawdust of what surely will be a memorable Thanksgiving turkey (but not in a good way).
Again, go by the internal temperature at the thickest part of the bird if you can (150°F at the breast and 165°F at the leg). I personally like to remove the turkey from the oven about 5°F earlier because it will continue to cook as it rests. Before you carve a turkey for Thanksgiving, you should let it rest for at least 15 minutes (and upwards of one hour). This will let it cool ever so slightly so it’s a little bit easier to handle when you go to carve it but more importantly, it will lock in all of the moisture and flavor, lest all the juices come rushing out onto the cutting board.
Should You Cover a Turkey?
And while you may be inclined to use it, ditch the aluminum foil. “But Eric, however will my turkey stay warm if it isn’t covered in aluminum foil?” Fortunately dear reader, after a bird has been roasting in the oven for upwards of two to three hours, it will continue to stay hot even after it’s been resting for half an hour. Plus, wrapping a Thanksgiving turkey in foil will cause it to continue to cook—ahem, overcook—as aluminum is a natural heat conductor. So while yes, it will keep your turkey meat warm, it will also turn it from a moist, juicy masterpiece into sawdust…and thus, all of your hard work will be ruined. What is your favorite way to cook a turkey for Thanksgiving? Share your secrets in the comments below! 52 Days of Thanksgiving 52 Days of Thanksgiving
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