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

A 15-pound unstuffed turkey requires approximately 3 hours and 15 minutes at 325°F. Start checking the internal temperature at 2 hours and 45 minutes, ensuring both breast and thigh reach 165°F. Remember to let it rest for 30-45 minutes before carving.

Should I cook turkey covered or uncovered?

Begin cooking uncovered for proper browning. If the skin browns too quickly, tent loosely with foil. For the last hour, keep it uncovered to ensure crisp skin. Covering for the entire cooking time creates steamed, less appealing skin and extends cooking duration.

How do I know when turkey is done without a thermometer?

While a thermometer is essential for food safety, visual cues include clear juices when pierced, leg moving freely in the joint, and meat pulling away from bones. However, these methods cannot guarantee the turkey has reached the safe 165°F internal temperature required to eliminate harmful bacteria.

Why is my turkey done earlier than expected?

Several factors can cause early completion: oven running hotter than indicated, using a convection setting without adjusting time, or inaccurate turkey weight estimation. Always verify with a thermometer rather than relying solely on time estimates.

Can I cook turkey at 350 degrees instead of 325?

Yes, but reduce cooking time by approximately 10-15%. A turkey at 350°F requires about 12 minutes per pound instead of 13. Higher temperatures can cause drier meat if not monitored carefully, so check internal temperature more frequently during the final hour.

Turkey Cooking Time: Exact Minutes Per Pound Guide

Direct Answer: A turkey requires approximately 13 minutes per pound when roasted unstuffed at 325°F (163°C). For example, a 12-pound turkey takes about 2 hours 35 minutes to reach the safe internal temperature of 165°F (74°C) in the thickest parts of the breast and thigh.

Nothing compares to the aroma of a perfectly roasted turkey filling your kitchen. Whether you're preparing your first holiday feast or your fiftieth, getting the cooking time right makes all the difference between a succulent centerpiece and a dry disappointment. This comprehensive guide delivers precise timing information backed by food safety experts, so you can confidently serve a turkey that's cooked to perfection every time.

Before You Start: Essential Preparation Steps

Proper preparation sets the foundation for accurate cooking times. Rushing these steps leads to uneven cooking and inaccurate timing:

Thaw completely: A frozen turkey adds 25-50% more cooking time. Allow 24 hours of refrigerator thawing per 4-5 pounds of turkey weight.
Bring to room temperature: Remove turkey from refrigerator 1 hour before cooking for more even heat distribution.
Pat dry thoroughly: Moisture on the skin prevents proper browning and extends cooking time.
Season appropriately: Salt the turkey the night before for better flavor penetration without affecting cooking time.

Understanding Cooking Time Variables

While "13 minutes per pound" provides a good starting point, several factors significantly impact your turkey's actual cooking duration:

Factor	Effect on Cooking Time	Practical Adjustment
Stuffed vs. Unstuffed	Stuffed adds 30-50 minutes	Add 4-5 minutes per pound for stuffed turkeys
Oven Accuracy	±25°F variation changes time by 20%	Verify with independent oven thermometer
Dark vs. Shiny Pan	Dark pans cook 10-15 minutes faster	Reduce temperature by 25°F with dark pans
Convection vs. Conventional	Convection reduces time by 25%	Set convection ovens to 300°F instead of 325°F

Step-by-Step Cooking Timeline

Follow this behavior-based timeline for foolproof results, whether you're cooking a small 8-pound bird or a large 20-pound turkey:

Phase 1: Initial Roasting (First 75% of Estimated Time)

During this period, avoid opening the oven frequently. Each peek adds approximately 5-7 minutes to total cooking time. The turkey should develop a golden-brown exterior while the interior slowly heats through.

Phase 2: Temperature Monitoring (Last 25% of Estimated Time)

Insert your meat thermometer into the thickest parts of both the breast and thigh, avoiding bone contact. Check temperatures every 15-20 minutes during this critical phase:

Breast should reach 160-162°F (will rise to 165°F during resting)
Thigh must reach 165°F for food safety
Stuffing (if used) must reach 165°F

Perfectly roasted golden brown turkey on serving platter

Phase 3: Essential Resting Period

Never skip this crucial step! Resting allows juices to redistribute throughout the meat:

Small turkeys (under 12 pounds): 20-30 minutes
Medium turkeys (12-16 pounds): 30-45 minutes
Large turkeys (over 16 pounds): 45-60 minutes

During resting, the internal temperature typically rises 5-10°F, carrying the breast to the safe 165°F threshold. Cover loosely with foil to maintain warmth without steaming the skin.

Special Cooking Methods Compared

Different preparation techniques dramatically alter cooking times. The USDA Food Safety and Inspection Service provides these verified guidelines:

Deep-fried turkey: 3-4 minutes per pound at 350°F oil temperature (never leave unattended)
Grilled turkey: 11-13 minutes per pound with indirect heat at 325-350°F
Smoked turkey: 30-40 minutes per pound at 225-250°F
Spatchcocked turkey: 45-75 minutes total at 425°F (butterflied for faster, even cooking)

Regardless of method, always verify doneness with a food thermometer rather than relying solely on time estimates. The Butterball Turkey Talk Line confirms that visual cues alone cannot guarantee food safety.

Troubleshooting Common Timing Issues

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

Turkey Cooking Too Slowly

Cause: Oven running cooler than set temperature
Solution: Verify with independent thermometer; increase temperature by 25°F if needed

Turkey Browning Too Quickly

Cause: Oven running hot or turkey positioned too close to heating element
Solution: Tent with foil; move to lower oven rack; reduce temperature by 25°F

Turkey Done Early

Cause: Overestimation of cooking time or oven running hot
Solution: Remove from oven, tent loosely with foil, and let rest up to 90 minutes before carving

Food Safety: Why Timing Matters Beyond Perfection

Following proper cooking times isn't just about quality—it's critical for safety. According to the USDA Food Safety and Inspection Service, undercooked turkey poses serious health risks:

"Poultry must reach 165°F internally to destroy harmful bacteria like Salmonella and Campylobacter. Visual cues like juice color or leg movement cannot reliably indicate doneness." — USDA Food Safety.gov

Using a digital instant-read thermometer eliminates guesswork. Insert it into the thickest part of the thigh without touching bone for the most accurate reading. Remember that temperature continues rising during resting, so remove the turkey from the oven when the breast reaches 160-162°F.

Planning Your Holiday Timeline

For stress-free holiday cooking, work backward from your serving time:

Determine when you need to serve (e.g., 2:00 PM)
Subtract resting time (e.g., 45 minutes for a 14-pound turkey)
Subtract cooking time (e.g., 3 hours for a 14-pound unstuffed turkey)
Subtract preparation time (thawing, seasoning, etc.)
Add buffer time for unexpected delays (at least 30 minutes)

This backward planning approach prevents last-minute kitchen panic and ensures your turkey rests properly before carving.

Expert Tips for Perfect Results

Professional chefs use these techniques to guarantee success:

Place turkey on a wire rack inside the roasting pan for air circulation
Baste only during the last hour to prevent skin steaming
Use a remote digital thermometer for continuous monitoring
Insert aromatics under the skin rather than in the cavity for better flavor penetration
Rotate the pan halfway through cooking for even browning

Remember that every oven behaves differently, and turkey size isn't the only factor affecting cooking duration. Trust your thermometer over the clock for the most reliable results.