Turkey Cooking Times

Approximate Turkey Cooking Times

Timetable for fresh or thawed turkey in preheated 325 °F oven

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Approximate Cooking Times

Product

Weight

Unstuffed Timing

Stuffed Timing

Breast, Half

2 to 3 pounds

50 to 60 minutes

Not applicable

Breast, Whole

4 to 6 pounds

1½ to 2¼ hours

Not applicable

Breast, Whole

6 to 8 pounds

2¼ to 3¼ hours

3 to 3½ hours

Whole turkey

8 to 12 pounds

2¾ to 3 hours

3 to 3½ hours

12 to 14 pounds

3 to 3¾ hours

3½ to 4 hours

14 to 18 pounds

3¾ to 4¼ hours

4 to 4¼ hours

18 to 20 pounds

4¼ to 4½ hours

4¼ to 4¾ hours

20 to 24 pounds

4½ to 5 hours

4¾ to 5¼ hours

Drumsticks

3/4 to 1 pound each

2 to 2¼ hours

Not applicable

Thighs

3/4 to 1 pound each

1¾ to 2 hours

Not applicable

Wings, wing drumettes

6 to 8 ounces each

1¾ to 2¼ hours

Not applicable

Roasting Instructions

  • Set the oven temperature no lower than 325 °F. Pre-heating is not necessary.
  • Be sure turkey is completely thawed. The times are based on fresh or completely thawed birds at a refrigerator temperature.
  • Place turkey breast-side up on a flat wire rack in a shallow roasting pan, 2 to 2½ inches deep. Optional steps:
    • Tuck wing tips back under shoulders of bird (called "akimbo").
    • Add one-half cup water to the bottom of the pan.
    • In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1½ hours, then remove for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown. If the foil tent is left on the entire cooking time, it will take longer to cook.
    • For optimum safety and uniform doneness, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely with stuffing prepared just before it goes into the turkey. A stuffed bird requires additional cooking time to reach safe minimum internal temperatures: 165° throughout the turkey and stuffing.
    • The turkey is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. The center of the stuffing should also reach 165 °F.
    • Let the bird stand 20 minutes before removing stuffing and carving.

MICROWAVING A TURKEY

  • Always check the user's manual for cooking recommendations.
  • A 12-14 pound turkey is the maximum size most microwaves can accommodate.
  • Allow 3" oven clearance on top and 2-3" of space around bird.
  • DO NOT STUFF.
  • Use an oven cooking bag for more even cooking.
  • Microwave on medium-high (50 percent power); whole turkey, 9-10 minutes per pound.
  • The turkey is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast before removing from oven.
  • Let bird stand 20 minutes after removing from microwave before carving.

Microwaving Turkey

Part

Power Level

Timing

Whole breast

High 10-15 (first 1/3 of time);
Medium (remaining 2/3 of time)

10 to 15 minutes per pound

Breast Half (bone-in)

Medium

11 to 15 minutes per pound

Breast Half (boneless)

High (first 5 minutes);
Medium (remaining time)

10 to 15 minutes per pound

Drumsticks, Wings
& Thighs (bone-in)

Medium-High

13 to 16 minutes per pound

Thighs (boneless)

Medium-High

12 to 14 minutes per pound

Giblets: Traditionally, turkey giblets are cooked by simmering in water to use in flavoring soups, gravies or stuffing. Place turkey neck, gizzard and heart in a 2-quart casserole with 3 cups of water. Cover with lid or vented plastic wrap. Microwave on medium (50% power) 35 minutes. Add liver, re-cover and microwave on medium 10 minutes. Once cooked, the liver will become crumbly and the heart and gizzard will soften and become easy to chop. Cooked giblets should have a firm texture.

Partial Cooking: Never brown or partially cook turkey to refrigerate and finish cooking later. It is safe to partially cook or microwave turkey if it is immediately transferred to a hot grill to finish cooking.

Source USDA

Also Check Out Our: Meat Storage Times and Butcher Cuts Pages