The most feared part of cooking a turkey is about to be talked about: How Long to Cook a Turkey? There’s nothing more nerve-wracking then wondering if you’re going to overcook the bird. I’ve broken every step down for you, meaning you can now begin your turkey takedown with confidence!.
I can help you figure out when to thaw, brine, and bake your turkey, whether it’s a small 4-pound turkey breast or a huge 24-pound whole bird.
I also gave you some of my best tips and tricks for finding out when your turkey is done (spoiler alert: you’ll want one of these).
To see everything, scroll down. You can also use the Table of Contents box above to quickly find what you want to read.
You can also print out a chart that shows how long to cook a turkey in the oven. It has turkey cook times at the end.
The cook times below are for turkeys that are not stuffed (stuffing cooked outside the bird) and turkeys that are stuffed (stuffing cooked inside the bird).
It’s important to keep an eye on things while they’re cooking to make sure everything turns out just right.
Cooking a turkey can be intimidating especially if you’ve never done it before. With so much food and family pride on the line it’s understandable to have questions about how to roast the perfect bird. One common question is how long it takes to cook a turkey at 450 degrees Fahrenheit. Here’s a thorough guide to roasting time based on the latest food science and chef tips.
Overview of Cooking a Turkey at 450°F
Cooking the turkey at a high temperature like 450°F can help you achieve a beautifully browned exterior and tender, juicy meat inside The keys are using a high heat at first to brown the skin, then turning the oven down later to let the interior finish cooking through without burning
Here are some general guidelines:
-
Preheat the oven to 450°F.
-
Pat the turkey dry and rub the skin with olive oil, salt, and pepper. This helps crisping.
-
Roast the turkey at 450°F for 30 minutes. This initial high heat crisps the skin.
-
Turn the oven down to 325°F and continue roasting until the internal temperature reaches 165°F.
-
Plan for about 15-20 minutes per pound total cooking time.
-
Use a meat thermometer to check the temperature in the inner thigh and thickest part of the breast.
The total time can vary based on the size of your turkey, how cold it was to start, and your oven’s hot spots. Read on for more detail about estimated cooking times.
Calculating Cook Times for a Whole Turkey
Cooking times can vary based on several factors:
-
Turkey weight – A good rule of thumb is to plan for 15-20 minutes per pound. A 12 pound turkey will take 3-4 hours.
-
Stuffed vs. unstuffed – A stuffed turkey will take longer to cook, about 30-45 minutes more.
-
Oven temperature – 450°F for the first 30 minutes browns the skin. Then turn the oven down to 325°F for regular roasting.
-
Turkey shape – Irregular frozen turkeys take longer than fresh turkeys that fit neatly in the pan.
-
Oven hot spots – If parts of your oven run hot, the turkey might brown faster.
-
Cold bird – A fridge-cold turkey will require longer oven time than one at room temp.
To estimate based on weight, allow about 15-20 minutes per pound for an unstuffed turkey. Here are some examples:
- 8-12 lb turkey: 2.5-3 hours
- 12-14 lb turkey: 3-4 hours
- 14-18 lb turkey: 4-5 hours
- 18-20 lb turkey: 5-6 hours
- 20-24 lb turkey: 6-7 hours
For a stuffed bird, add about 30 minutes. Monitor the temperature and extend time if needed.
Key Tips for Roasting at 450°F
Cooking the turkey at a high temp like 450°F can deliver delicious results, but there are some important techniques to get it right:
-
Use a thermometer – Don’t rely solely on cook times. Check the breast and thigh for 165°F.
-
Baste occasionally – Brush the turkey with pan juices every 30 minutes to keep meat moist.
-
Tent with foil – If browning too fast, loosely cover breast and thighs with foil.
-
Let it rest – Allow the turkey to rest 20-30 minutes before carving to redistribute juices.
-
Cook stuffing separately – For food safety, cook stuffing in a casserole dish, not inside the bird.
-
Mind food safety – Use separate cutting boards, wash hands, refrigerate leftovers within 2 hours.
Frequently Asked Questions
Some other common questions about roasting turkey at high heat:
What temperature kills bacteria in turkey?
According to USDA guidelines, the minimum safe internal temperature for turkey is 165°F to kill potentially harmful bacteria like salmonella. Use a food thermometer to verify doneness.
Can you roast a turkey at 500°F?
It’s not recommended. 500°F is likely to burn the outside of the turkey before the inside is cooked through. 450°F is hot enough to brown and get crispy skin. Any hotter risks drying out the meat.
Should you sear turkey before roasting?
It’s optional, but not required. Roasting at 450°F will brown the skin sufficiently without a sear. If you do want to sear, use very high heat on the stovetop just until browned, before finishing in the oven.
What temp do you cook stuffing inside a turkey?
For food safety, it’s best not to cook stuffing inside the turkey. Cook it separately in a baking dish to ensure the stuffing reaches 165°F. Stuffing inside a turkey may not get hot enough.
Can I leave turkey in the oven after it’s done?
It’s best not to leave a fully cooked turkey in the oven for more than 2 hours, to prevent bacteria growth in the danger zone between 40-140°F. Carve the turkey and refrigerate leftovers promptly.
Achieving the Perfect Roast Turkey
Cooking a turkey at a high temperature like 450°F can help you achieve a beautiful, delicious holiday bird. Crisp up the skin at 450°F, then turn the heat down to gently finish in about 15-20 minutes per pound. Use a thermometer to confirm safe doneness and prevent overcooking.
With this handy roasting guide, you can enjoy a picture-perfect turkey with minimal stress. Here’s to a happy holiday meal seasoned with love, family, and a perfectly roasted turkey straight out of the oven.
How to Know When Your Turkey Is Done
The best and only foolproof way to check a turkey for doneness is to use an instant read thermometer like this one.
- The breast should be 150 to 155 degrees F and the thigh should be 165 degrees F for a turkey to be done.
- Close enough to touch the bone but not too close.
- The turkey’s temperature will rise as it rests.
You can also poke your turkey with a fork (try a few different spots) and watch the juices come out. If the juices are still pink or reddish in color, the turkey is not done. If the juices are clear, the turkey is done. However, if the turkey has been frozen, the thigh juices will often run red, even if the turkey is cooked all the way through.
The best, safest (and I’d say only) bet: an instant read thermometer.
Unstuffed Turkey Cooking Times
At 325 degrees F, these times are based on cooking a turkey that is at room temperature the whole time. Allow 10 to 12 minutes per pound.
- 45 minutes to an hour and a half for 6 to 8 pounds
- Between 1 hour and 2 hours for 8 to 10 pounds
- 10 to 12 pounds: 1 hour and 30 minutes to 2 hours and 30 minutes
- 2 to 2 and a half hours for 12 to 14 pounds
- 14 to 16 pounds: 2 hours and 15 minutes to 3 hours and 15 minutes
- 16 to 18 pounds: 2 hours and 30 minutes to 3 hours and 45 minutes
- 18 to 20 pounds: 3 hours to 4 hours
- 20 to 24 pounds: 3 hours and 15 minutes to 4 hours and 45 minutes
Starting a turkey at room temperature at 450 degrees F and lowering it to 325 degrees F after 45 minutes to an hour is what these times are based on. This is what is recommended for crispy skin.
- 6 to 8 pounds: 35 minutes to 1 hour
- 8 to 10 pounds: 1 hour to 1 hour and a half
- About an hour and a half to an hour and a half for 10 to 12 pounds
- 12 to 14 pounds: 1 hour and a half to two hours
- 14 to 16 pounds: 2 hours to 2 hours 30 minutes
- 16 to 18 pounds: 2 hours and 15 minutes to 2 hours and 30 minutes
- About two and a half to three hours for 18 to 20 pounds
- 20 to 24 pounds: 3 hours to 3 hours 30 minutes
