From a smaller 15lb turkey to a 20+lb bird, our food editors are sharing advice on oven temperatures, cooking times, and when to carve the bird before dinner—plus, tips to keep turkey moist.
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Its Thanksgiving Week! If youre hosting, youve got a lot to do. Youll need to straighten up and get everything clean. If you havent yet, getting a few Thanksgiving decorations out is a good idea. Of course you should be doing all your shopping—dont want to wait until Wednesday for that. Oh, and youll want to start preparing the turkey!
Weve cooked a fair number of turkeys over the years at Country Living, and not to toot our horns too much but weve got the technique pretty dialed in. So follow these simple instructions and youll be carving a perfectly browned bird worthy of a Norman Rockwell painting this year.
Quick note: If youre cooking the most popular size, a 20 pound turkey, then you might want our Step by Step Guide for Preparing and Cooking a 20-Pound Thanksgiving Turkey.
Cooking a 15 lb Butterball turkey for your holiday gathering can seem daunting, but it doesn’t have to be with the right techniques and timing. With some simple preparation and care while roasting, you’ll have a juicy flavorful turkey worthy of being the centerpiece of your festive meal.
Why Choose a 15 lb Turkey?
A 15 lb turkey is a great size for feeding a crowd. You can estimate about 1 lb of turkey per person, so a 15 lb bird will feed up to 15 hungry guests with some leftovers The larger size also means you get the dramatic presentation of a whole turkey without going overboard
Butterball is one of the most popular and readily available turkey brands Their turkeys are known for being tender and juicy, thanks to their special breeding and feeding methods The Butterball turkey hotline even offers advice for getting perfect results when cooking their birds.
Handling and Thawing the Turkey
- If your turkey is frozen, you’ll need to allow ample time for it to fully thaw. Keep the turkey in its original packaging and place in the refrigerator. Allow approximately 24 hours of thawing for every 4-5 lbs of turkey. So for a 15 lb turkey, allow 3-4 days.
- Never thaw at room temperature, as this increases risk of bacterial growth. And don’t thaw in water due to food safety concerns. The fridge method is safest.
- Once thawed, remove giblets, rinse turkey inside and out, and pat dry with paper towels.
- Letting the turkey air dry uncovered in the fridge for 8-24 hours before roasting helps further dry out the skin for crisper results.
Trussing, Seasoning and Oiling the Turkey
- Truss the turkey legs together with kitchen string to help the bird cook evenly. Tuck the wing tips under.
- Generously season the turkey cavity with salt, pepper and any other spices or herbs you like.
- Rub the outside of the turkey with olive oil or melted butter. This helps promote browning and crispy skin.
- You can insert herbs under the skin or stuff aromatics in the cavity to add flavor. Try lemon, garlic, onions, oranges or fresh herbs.
Roast Slow and Low for Maximum Juiciness
- Preheat oven to 325°F. Use a low temperature to prevent overcooking.
- Place turkey breast side up on a rack in a roasting pan. The rack lifts it out of the drippings for even roasting.
- Tent foil over the breast halfway through roasting to prevent overcooking.
- Baste every 30 minutes with pan juices to moisten and add flavor.
- Cook to an internal temperature of 165°F in the thickest part of the thigh. For food safety, it must reach this minimum temp.
How Long to Roast a 15 lb Turkey
For optimal juiciness and flavor, extend your cook times. A good rule of thumb is 13-15 minutes per pound:
- Unstuffed turkey: Cook for 3 to 4 hours
- Stuffed turkey: Cook for 3 3/4 to 4 1/2 hours
Always check the internal temp and cook longer if needed until 165°F is reached.
Let It Rest Before Carving
- The turkey needs to rest for 20-30 minutes before carving.
- This allows juices to be reabsorbed back into the meat.
- Use this time to make your gravy from the drippings.
Turkey Roasting Tips
- Brining or dry salting the turkey 1-2 days before roasting boosts moisture and flavor.
- Use a probe thermometer for the most accurate temperature readings.
- Maintain an oven temp of 325°F and tent with foil to prevent drying.
- Resist opening the oven door often to avoid heat loss.
- Letting the turkey rest before carving is crucial.
Roasting a large Butterball turkey requires patience and monitoring, but the delicious payoff of golden brown turkey with tender, juicy meat is so worth it. With proper thawing, seasoning, cook times and temperature, your 15 lb turkey will turn out perfect.
So go enjoy the big bird with your friends and family this holiday season! Careful planning takes the stress out of roasting this centerpiece bird.
Common Turkey Roasting FAQs
Still have questions on tackling the big bird? Here are some common troubleshooting questions on roasting a 15 lb turkey:
How do I thaw a frozen turkey safely?
Keep frozen turkey sealed in packaging and thaw in the refrigerator. Allow 1 day thawing per 4-5 lbs turkey. For a 15 lb turkey, thaw for 3-4 days.
Should I cook stuffing inside the turkey cavity?
Yes, but stuff loosely and check the internal temp of the stuffing, which should reach 165°F.
Do I need to baste the turkey while it roasts?
Basting helps keep the turkey moist and adds flavor. Baste every 30 minutes once the skin has browned.
Can I speed up cook time by using a higher oven temp?
No, high heat will dry out the turkey. Cook at 325°F for juiciest meat. Higher heat only saves marginal time.
Is my turkey done if the thigh temp is 165°F?
Yes, 165°F is the safe minimum temperature for doneness. Check in a few places to be sure.
How long should I let the turkey rest before carving it?
Let it rest 20-30 minutes so juices redistribute. The internal temp will rise a bit during this time, too.
What’s the best way to track turkey temp?
Use a probe thermometer in the thickest part of the thigh. It gives the most accurate read.
Why does my turkey skin turn out soggy and pale sometimes?
Patting the skin dry and oiling helps crisping. Avoid tenting the breast too soon when roasting.
What’s the best way to store and reheat leftover turkey?
Refrigerate carved turkey for 3-4 days. Reheat gently in the oven or microwave to 165°F.
Step Three: Preheat the Oven and Add Vegetables to the Pan
We recommend preheating the oven to 325°F. While higher temperatures will cook a turkey faster, theyll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through. This isnt a weeknight meal that you should be rushing through; low and slow is the way to go.
The important thing is to cook the bird until the internal temperature reaches 160º to 165ºF on an instant-read thermometer. Note: Once you remove your turkey, the temperature will continue rising another 20 degrees or so. So its okay to pull it out a little when the temperature is a little lower, as long as it gets to the right temperature before you carve it.
Step One: Thaw the Turkey
If youre still trying to decide what size turkey to cook, well say smaller is actually better. Itll cook faster and more evenly, and the meat will be more tender. If youve got a big crowd, you can even cook two small turkeys.
Either way, if your turkey is frozen, youll need to thaw it. The best and safest way to do this is in the fridge, and youll want to start several days ahead. Here are some general thaw times:
- Under 7 pounds: 1 day before (Wednesday morning)
- 8 to 11 pounds: 2 days before (Tuesday morning)
- 12 to 15 pounds: 3 days before (Monday morning)
- 16 to 20 pounds: 4 days before (Sunday morning)
- 21 pounds or more: 5 days at least (Saturday morning)
If you need a quicker method, check out our Turkey Thawing Guide.
