How Long to Cook a 22-Pound Turkey: Exact Timing Guide

A 22-pound turkey requires 3–3.5 hours to cook at 325°F when unstuffed, or 3.5–4 hours if stuffed. Always verify doneness with a meat thermometer—the breast must reach 165°F and the thigh 175°F for safe consumption.

Mastering the Perfect 22-Pound Turkey: Your Complete Cooking Timeline

Roasting a 22-pound turkey successfully requires precise timing and temperature control. As a chef who's prepared hundreds of holiday birds, I've seen how critical these details are for achieving juicy meat and crispy skin without compromising food safety. Let's break down exactly what you need to know for flawless results.

Why Your 22-Pound Turkey Needs Special Attention

Large turkeys present unique challenges compared to smaller birds. The increased mass means heat penetrates more slowly, creating greater risk of undercooked sections if timing isn't adjusted properly. According to USDA Food Safety and Inspection Service guidelines, proper cooking time prevents Salmonella and Campylobacter contamination that causes 1 million foodborne illnesses annually in the United States.

Pre-Cooking Essentials: Setting Up for Success

Proper preparation significantly impacts your cooking timeline:

• Thawing requirements: Your 22-pound turkey needs 4–5 days in the refrigerator (40°F or below) to thaw safely. Rushing this process creates uneven cooking conditions.
• Oven calibration: Verify your oven temperature with a standalone thermometer—many household ovens read 25°F–50°F higher or lower than displayed.
• Prep timing: Allow 30 minutes for the turkey to come closer to room temperature before roasting for more even heat distribution.

Cooking Time Breakdown: Phase-by-Phase Guide

Follow this detailed timeline for optimal results with your 22-pound bird:

Cooking Phase	Time Range	Critical Actions
First 60 minutes	0–60 min	Position turkey breast-down for first 30 minutes, then flip to breast-up. Tent wings with foil.
Middle phase	60–180 min	Baste every 45 minutes. Insert thermometer in thickest breast area (avoiding bone).
Final hour	180–210 min	Check temperature every 15 minutes. Remove foil tent for final 30 minutes for crisp skin.

Special Considerations That Change Your Timeline

Several factors require cooking time adjustments for your 22-pound turkey:

Convection vs. Conventional Ovens

Convection ovens circulate hot air, reducing cooking time by approximately 25%. For a 22-pound turkey in convection mode:

• Reduce temperature to 300°F
• Expect cooking time of 2.5–3 hours unstuffed
• Rotate pan 180° halfway through for even browning

Stuffed vs. Unstuffed Turkey

Stuffing adds significant cooking time because the interior mass must also heat through. The National Turkey Federation confirms stuffing increases cooking duration by 30–45 minutes for a 22-pound bird. If stuffing:

• Prepare stuffing just before roasting (don't pre-fill)
• Loosely fill cavity (overpacking prevents heat circulation)
• Verify stuffing reaches 165°F separately from turkey

How to Verify True Doneness (Beyond the Timer)

Timer-based cooking alone risks food safety issues. The USDA updated their temperature guidelines in 2023 to emphasize thermometer verification over fixed times. For your 22-pound turkey:

• Breast meat: Must reach 165°F in the thickest part (avoiding bone)
• Thigh meat: Should register 175°F for optimal tenderness
• Wing joint: Should move freely when properly cooked
• Juices: Clear (not pink) when thigh is pierced

Insert your thermometer in multiple locations—large turkeys often have temperature variations between sections. If your 22-pound turkey reaches proper temperature before the minimum time, remove it immediately to prevent drying.

Resting Time: The Critical Final Step

After removing your 22-pound turkey from the oven, allow 25–30 minutes of resting time before carving. This crucial step:

• Allows juices to redistribute throughout the meat
• Completes the cooking process (temperature rises 5–10°F)
• Makes carving significantly easier with cleaner slices
• Prevents juice loss when carving begins

Cover loosely with foil during resting—tight wrapping causes steam buildup and soggy skin.

Troubleshooting Common 22-Pound Turkey Issues

Turkey Cooking Too Fast

If your large bird is browning prematurely:

• Reduce oven temperature by 25°F
• Create a foil shield over breast area
• Place a shallow pan of water on oven rack below turkey

Turkey Not Reaching Temperature

If after 4 hours your 22-pound turkey hasn't reached safe temperatures:

• Check oven calibration with independent thermometer
• Verify thermometer placement (not touching bone)
• Consider tenting breast area with foil to redirect heat to thighs
• Never lower temperature—this extends cooking time and risks bacterial growth

Advanced Timing Considerations

Professional kitchens use these additional timing techniques for large turkeys:

• Reverse sear method: Start at 225°F for 6–7 hours, then finish at 450°F for 20 minutes for exceptionally tender meat
• Spatchcocking: Removing backbone flattens the bird, reducing 22-pound turkey cooking time to approximately 2 hours
• Temperature monitoring systems: Wireless probes provide continuous readings without opening the oven

Remember that these alternative methods require significant technique adjustments beyond standard roasting.

Food Safety Timeline Evolution

Cooking recommendations have evolved significantly based on improved food science research. The USDA lowered required turkey temperatures from 180°F to 165°F in 2006 after studies showed equivalent pathogen elimination at lower temperatures. This change preserved moisture in larger birds like your 22-pound turkey, which previously often dried out during extended cooking.

Final Pro Tips for Your 22-Pound Turkey

Before you begin cooking, implement these professional techniques:

• Brine your turkey 24–36 hours for enhanced moisture retention
• Use a remote thermometer with multiple probes for simultaneous breast/thigh monitoring
• Place turkey on a wire rack above pan for air circulation
• Calculate cooking start time backward from your meal service

With proper timing and temperature control, your 22-pound turkey will be the centerpiece of a memorable meal—perfectly cooked, safe to eat, and impressively presented.

How long to cook a 22 pound turkey at 350 degrees?

At 350°F, a 22-pound unstuffed turkey requires approximately 2.75–3.25 hours. Higher temperatures cook faster but increase risk of dry breast meat. The USDA recommends 325°F as the optimal temperature for large turkeys to ensure even cooking without drying.

Should I cover a 22-pound turkey with foil while cooking?

Cover just the breast area with foil for the first 2 hours to prevent overcooking, then remove for the final portion to allow skin browning. Completely covering the turkey traps steam and prevents proper crisping. For a 22-pound bird, precise foil management is crucial due to the longer cooking time.

How long should a 22-pound turkey rest before carving?

A 22-pound turkey needs 25–30 minutes of resting time. Larger birds require more resting time to allow juices to redistribute properly. Resting under loose foil maintains temperature while preventing steam buildup that would soften the skin.

What's the fastest way to cook a 22-pound turkey safely?

The fastest safe method is spatchcocking (removing the backbone and flattening the bird), which reduces cooking time to about 2 hours at 425°F. This technique ensures even cooking for large turkeys while maintaining food safety standards. Never attempt to cook a whole 22-pound turkey faster than 3 hours at recommended temperatures.

How do I know if my 22-pound turkey is done without a thermometer?

While a thermometer is essential for food safety, visual indicators include clear juices when thigh is pierced, leg joints moving freely, and skin achieving deep golden brown color. However, these methods are unreliable for large birds—the USDA emphasizes that thermometer verification is the only safe method for determining doneness in turkeys over 15 pounds.