How Long to Cook a 24 lb Turkey: Exact Timing Guide

A 24-pound turkey requires 4½ to 5 hours of roasting at 325°F (163°C) when unstuffed. For food safety, always verify the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh using a reliable meat thermometer.

Planning your holiday centerpiece? Cooking a 24-pound turkey perfectly requires precise timing and technique. This comprehensive guide delivers exactly what you need to know for a moist, flavorful bird that's safely cooked to perfection. No guesswork, no fluff—just professional cooking times, temperature guidelines, and practical tips tested by culinary experts.

Your Complete 24-Pound Turkey Cooking Timeline

When preparing a large turkey for Thanksgiving or holiday gatherings, timing is everything. A 24-pound bird represents a significant investment of time and money, so getting it right matters. Let's break down exactly what you need to know for flawless results.

Thawing: The Critical First Step

Before you even think about cooking, proper thawing is essential for food safety and even cooking. For a 24-pound turkey:

• Refrigerator method: Allow 5-6 days (approximately 24 hours per 4-5 pounds)
• Cold water method: Requires 12-14 hours (30 minutes per pound), with water changed every 30 minutes

Never thaw at room temperature—this creates dangerous conditions for bacterial growth in the USDA's temperature danger zone (40°F-140°F).

Exact Cooking Time for 24 lb Turkey

Based on USDA Food Safety and Inspection Service guidelines, here's your precise cooking schedule:

Oven Temperature	Unstuffed Turkey	Stuffed Turkey	Convection Oven
325°F (163°C)	4½-5 hours	5-5½ hours	Reduce time by 25%
350°F (177°C)	4-4½ hours	4½-5 hours	Reduce time by 25%

Source: USDA Food Safety and Inspection Service

Why Temperature Matters More Than Time

While timing provides a helpful framework, internal temperature is the only reliable indicator of doneness. The National Turkey Federation emphasizes that visual cues like juice color or leg movement are unreliable.

Insert your meat thermometer into these critical areas:

• Breast: 165°F (74°C) in the thickest part, avoiding bone
• Thigh: 175°F (79°C) in the inner thigh area
• Stuffing: 165°F (74°C) if using

Professional Tips for Perfect Results

As a chef with extensive experience preparing holiday turkeys, I recommend these techniques that make the difference between dry and delicious:

Protect the Breast

Large turkeys often have breast meat that dries out before the legs finish cooking. Tent the breast with foil for the first 2-3 hours, then remove for proper browning.

Strategic Basting

Baste every 45-60 minutes, but minimize oven door openings which can extend cooking time by 15-20 minutes per opening. Better yet, use a roasting bag or place a cup of broth in the pan for self-basting moisture.

The Non-Negotiable Rest Period

Resist the urge to carve immediately! Allow your 24-pound turkey to rest for 60-90 minutes. This crucial step lets juices redistribute throughout the meat. During resting, the internal temperature will rise 5-10 degrees (carryover cooking), so remove the turkey when the breast reaches 160°F.

Complete Holiday Timeline for 24-Pound Turkey

Planning your entire meal? Here's a practical hour-by-hour guide:

• 5-6 days before: Begin thawing in refrigerator
• Morning of cooking: Remove turkey from fridge 1-2 hours before roasting
• 3-4 hours before serving: Place turkey in oven
• 1 hour before serving: Remove turkey, tent loosely with foil
• 30 minutes before serving: Prepare gravy using pan drippings
• 15 minutes before serving: Carve turkey

Troubleshooting Common Issues

Browning too quickly? Reduce oven temperature by 25°F and tent with foil.

Cooking too slowly? Verify oven temperature with an independent oven thermometer—many ovens run cooler than displayed.

Dry breast meat? Consider spatchcocking (removing backbone and flattening) your turkey for more even cooking, though this changes presentation.

Food Safety First: Critical Guidelines

The USDA's Food Safety and Inspection Service maintains strict guidelines because undercooked poultry can harbor harmful bacteria like salmonella. Remember:

• Never partially cook and finish later
• Stuffing must reach 165°F (74°C)
• Leftovers must be refrigerated within 2 hours
• Store leftovers in shallow containers for rapid cooling

Why Large Turkeys Require Special Attention

As turkey size increases, the challenge of even cooking grows significantly. A 24-pound turkey has approximately 30% more mass than a 18-pound bird, but the cooking time doesn't increase linearly due to heat transfer physics. This is why precise temperature monitoring becomes even more critical with larger birds.

Turkey Weight	Approximate Cooking Time	Temperature Check Frequency
12-14 lbs	3-3¾ hours	Every 45 minutes
15-18 lbs	3¾-4¼ hours	Every 40 minutes
19-22 lbs	4¼-4½ hours	Every 35 minutes
23-26 lbs	4½-5 hours	Every 30 minutes

Source: Butterball Turkey Cooking Guidelines

Final Thoughts

Cooking a 24-pound turkey successfully combines precise timing with careful temperature monitoring. By following these guidelines, you'll ensure your holiday centerpiece is both safe to eat and deliciously moist. Remember that every oven behaves differently, so always prioritize internal temperature over clock time. With proper planning and these expert techniques, your large turkey will be the star of your holiday meal.

Should I cook a 24 lb turkey at 325 or 350 degrees?

325°F is generally preferred for larger turkeys as it allows for more even cooking without drying out the breast meat. While 350°F will reduce total cooking time by about 30 minutes, it increases the risk of uneven cooking in a 24-pound bird.

How long should a 24 lb turkey rest before carving?

A 24-pound turkey needs 60-90 minutes of resting time. This large bird requires more resting time to allow juices to redistribute properly. Never skip this step, as carving too soon will result in dry meat.

Can I cook a 24 lb turkey overnight at low temperature?

No, cooking turkey at temperatures below 325°F for extended periods creates food safety risks. The USDA advises against slow-roasting poultry overnight as it keeps the turkey in the temperature danger zone (40°F-140°F) for too long, allowing bacteria to multiply.

Why does my 24 lb turkey cook faster than the recommended time?

Several factors can accelerate cooking: convection oven settings, inaccurate oven temperature, starting with turkey at room temperature, or using a roasting bag. Always verify with a meat thermometer rather than relying solely on time estimates.