Cooking Time for 13 lb Turkey: Exact Minutes at 325°F

For a 13 lb unstuffed turkey cooked at 325°F, the precise cooking time is 2 hours and 49 minutes. If stuffed, add 30-45 minutes. Always verify doneness with a meat thermometer—your turkey is safe to eat when the thickest part of the breast reaches 165°F and the innermost part of the thigh reaches 175°F.

Nothing ruins a holiday gathering faster than an undercooked or dried-out turkey. As a home cook preparing your centerpiece dish, you need precise timing guidance that accounts for variables like oven accuracy, stuffing, and resting time. This guide delivers science-backed cooking instructions verified by food safety experts—so you can serve a perfectly moist, flavorful turkey every time.

Why This Timing Works: The Science Behind Cooking Your 13 lb Turkey

USDA Food Safety and Inspection Service research shows turkey requires 13 minutes per pound at 325°F for optimal safety and texture. For your 13 lb bird, that's exactly 169 minutes or 2 hours 49 minutes. This calculation comes from decades of thermal testing on poultry conducted by the USDA FSIS.

Temperature Setting	Unstuffed Cooking Time	Stuffed Cooking Time	Recommended For
325°F (163°C)	2 hours 49 minutes	3 hours 19-34 minutes	Most reliable results
350°F (177°C)	2 hours 39 minutes	3 hours 9-24 minutes	Faster cooking, risk of dryness
300°F (149°C)	3 hours 19 minutes	3 hours 49-64 minutes	Extra moisture retention

Your Step-by-Step Cooking Timeline

Pre-Cooking Preparation (1-24 Hours Before)

Thaw completely—your 13 lb turkey needs 3 days in the refrigerator (allow 24 hours per 4-5 lbs)
Dry brine option: Rub 1 tbsp kosher salt per 5 lbs under skin and on surface 12-24 hours ahead
Bring to room temperature—remove from fridge 1 hour before cooking for even heat distribution

Cooking Phase (Follow This Sequence)

Preheat oven to 325°F—never start with a higher temperature
Place turkey breast-side up on rack in roasting pan with 2 cups broth
Cover breast with foil tent to prevent overcooking (remove last 45 minutes)
Insert oven-safe thermometer into thickest breast part
Cook 2 hours 49 minutes for unstuffed turkey (add 30-45 minutes if stuffed)
Baste every 45 minutes with pan juices (optional—minimal opening prevents heat loss)

Temperature Verification: Don't Guess, Test!

Visual cues alone can't confirm safety. Your turkey must reach these temperatures:

Breast meat: 165°F (73.9°C) at thickest part
Thigh meat: 175°F (79.4°C) in innermost part
Stuffing: 165°F if cooked inside turkey

Insert your thermometer in multiple locations. The National Turkey Federation confirms that carryover cooking will raise temperatures 5-10°F during resting.

Critical Context Factors That Change Cooking Time

These variables significantly impact your 13 lb turkey's cooking duration:

Stuffing status: Stuffed turkeys require 25% more cooking time—never pack stuffing tightly
Oven type: Convection ovens cook 25% faster—reduce temperature by 25°F or monitor closely
Rack position: Middle rack ensures even heat circulation (top rack causes uneven browning)
Pan material: Dark roasting pans cook faster than shiny metal—adjust time by 10-15 minutes

Resting: The Secret to Juicy Meat

Resist carving immediately! Resting allows juices to redistribute:

Cover loosely with foil—never wrap tightly (traps steam and softens skin)
Rest 30-45 minutes for 13 lb turkey (15 minutes per 5 lbs minimum)
Temperature will rise 5-10°F during this period

Troubleshooting Common Turkey Problems

Breast Cooking Faster Than Thighs

Solution: Tent breast with foil after first hour. For future reference, try spatchcocking—removing the backbone flattens the bird for even cooking.

Undercooked at Scheduled Time

If your thermometer reads below 165°F:

Return to oven immediately
Check every 15 minutes
Never let turkey sit out while oven reheats

Overbrowning During Cooking

Adjust solution: Lower oven temperature by 25°F and cover with additional foil. Never reduce cooking time—focus on temperature control instead.

Pro Tips From Professional Kitchens

Use a remote digital thermometer for continuous monitoring without opening the oven
Place bacon strips over breast for extra moisture (remove last 30 minutes)
Rotate pan 180° halfway through for even cooking in home ovens
Save time: Cook stuffing separately in a casserole dish

Frequently Asked Questions

Can I cook a 13 lb turkey at 350°F instead of 325°F?

Yes, but reduce cooking time to approximately 2 hours 39 minutes for unstuffed turkey. Higher temperatures increase the risk of dry breast meat—monitor internal temperature closely and consider tenting the breast with foil after the first hour.

How do I know if my turkey is done without a thermometer?

While a thermometer is essential for food safety, visual cues include clear juices when pierced (not pink), and leg joints moving freely. However, USDA strongly recommends using a thermometer as visual cues alone cannot guarantee safety—undercooked turkey risks salmonella exposure.

Should I wash my turkey before cooking?

No. USDA Food Safety experts confirm that washing raw poultry spreads bacteria through splashing water. Pat the turkey dry with paper towels instead—this helps the skin crisp during cooking. Always wash hands thoroughly after handling raw turkey.

Why does my turkey always come out dry?

Dry turkey usually results from overcooking or skipping the resting period. For a 13 lb bird, remove from oven when breast reaches 160°F (it will rise to 165°F during resting). Ensure you're using an accurate oven thermometer—many home ovens run hotter than displayed.

Can I cook a frozen 13 lb turkey?

Yes, but increase cooking time by 50% (approximately 4 hours 15 minutes at 325°F). Place on a rack over a pan to catch drippings, and shield breast with foil after 2 hours. Check temperature frequently as ice crystals create uneven cooking. Never deep-fry a frozen turkey—this creates extreme fire hazards.