15-Pound Turkey Cooking Time: Exact Hours & Temperature Guide

A 15-pound unstuffed turkey requires approximately 3 to 3.75 hours at 325°F. Always verify doneness using a meat thermometer—the thickest part of the breast must reach 165°F for safe consumption according to USDA food safety standards.

Planning Your Turkey Cooking Timeline

Proper planning ensures your 15-pound turkey cooks evenly and safely. Start by confirming your turkey is fully thawed—allow 3-4 days in the refrigerator for a bird of this size. Rushing thawing compromises food safety and cooking consistency.

Choose between roasting at 325°F (recommended for even cooking) or 350°F (slightly faster but risks drier meat). The USDA Food Safety and Inspection Service confirms both temperatures work when monitored properly. Remember: lower temperatures require longer cooking but yield juicier results.

Preparation Essentials for Perfect Results

Before placing your turkey in the oven, follow these critical preparation steps:

• Dry the skin thoroughly with paper towels to promote crispiness
• Season generously under the skin and on the surface for maximum flavor penetration
• Insert thermometer into the thickest part of the breast, avoiding bone
• Consider tenting the breast with foil during the first 2 hours to prevent overcooking

Accurate Cooking Time Calculation

While general guidelines help, precise timing depends on multiple factors. Use this reference table for different scenarios:

Cooking Method	Temperature	15-Pound Turkey Time	Critical Checkpoint
Unstuffed	325°F	3 to 3.75 hours	165°F in breast
Unstuffed	350°F	2.75 to 3.5 hours	165°F in breast
Stuffed	325°F	3.5 to 4.25 hours	165°F in breast AND stuffing

Important note: stuffed turkeys require additional time because the cavity contents must also reach 165°F. The USDA strongly recommends cooking stuffing separately for food safety, as uneven heating in stuffed birds creates potential bacterial growth zones.

Monitoring Progress Without Sacrificing Heat

Resist the urge to constantly open the oven door—each peek drops the temperature significantly. Instead:

• Set a timer for 2.5 hours before checking
• Use an oven-safe thermometer for continuous monitoring
• Check temperature only during necessary basting intervals
• Calculate remaining time based on current internal temperature

When basting, work quickly to minimize heat loss. Better yet, consider self-basting techniques like butter under the skin to reduce oven openings.

Verifying Doneness: Beyond the Timer

Timer-based cooking leads to undercooked or dry turkey. The USDA Food Safety and Inspection Service emphasizes that visual cues alone aren't reliable. Always use a digital thermometer to confirm:

• 165°F in the thickest part of the breast
• 170°F in the thigh (without touching bone)
• 165°F in stuffing if cooked inside the bird

Remove the turkey when the breast reaches 160°F—it will continue cooking during resting to reach the safe 165°F threshold. This prevents overcooking while ensuring safety.

Essential Resting Period for Juicy Results

After removing your 15-pound turkey from the oven, let it rest for 20-30 minutes before carving. This critical step allows juices to redistribute throughout the meat. Cutting too soon releases moisture, resulting in dry turkey.

Cover loosely with foil during resting—tightly sealed foil creates steam that softens the crispy skin you worked so hard to achieve. Use this time to prepare gravy with the pan drippings.

Troubleshooting Common Cooking Issues

Even with careful planning, challenges arise. Here's how to handle them:

• Turkey cooking too fast: Reduce oven temperature by 25°F and tent breast with foil
• Turkey cooking too slow: Verify oven temperature with independent thermometer
• Uneven browning: Rotate pan 180 degrees halfway through cooking
• Dry breast meat: Next time, try brining or butter-under-skin technique

Remember that oven calibration varies significantly. A $10 oven thermometer provides more reliable data than built-in dials, preventing many common cooking issues with your 15-pound turkey.

Food Safety Considerations for Holiday Cooking

According to FoodSafety.gov, improper turkey handling causes thousands of foodborne illness cases annually. Follow these critical safety practices:

• Never thaw turkey at room temperature
• Wash hands thoroughly after handling raw poultry
• Clean all surfaces that contact raw turkey
• Discard giblets from cavity before cooking
• Refrigerate leftovers within 2 hours of cooking

When in doubt about doneness, check the temperature again. Undercooked turkey risks salmonella and campylobacter exposure, while slightly overcooked turkey remains safe to eat.

How long does it take to cook a 15 pound turkey at 325 degrees?

A 15-pound unstuffed turkey requires 3 to 3.75 hours at 325°F. Always verify with a meat thermometer that the breast reaches 165°F for food safety.

Should I cook a 15 lb turkey covered or uncovered?

Start with the breast covered loosely with foil for the first 2 hours to prevent overcooking, then remove the foil for the remainder of cooking to allow proper browning and crisping of the skin.

How many minutes per pound for a 15 pound turkey?

At 325°F, calculate approximately 13 minutes per pound for an unstuffed turkey. For a 15-pound bird, this equals about 3 hours and 15 minutes, but always verify with a meat thermometer rather than relying solely on timing.

What temperature should a 15 pound turkey be cooked to?

The thickest part of the breast must reach 165°F, and the thigh should reach 170°F. These temperatures ensure the turkey is safe to eat while maintaining optimal moisture.

How long should a 15 pound turkey rest before carving?

Allow your cooked turkey to rest for 20-30 minutes before carving. This resting period lets the juices redistribute throughout the meat, resulting in moister, more flavorful slices.