No guessing: here’s a go-to guide for turkey roasting times for a perfect Thanksgiving dinner. By Leah Brickley for Food Network Kitchen Leah is a contributing writer at
Food Network. Roasting a turkey doesn’t have to be an intimidating task if you have a good game plan. We consulted the USDA — the authority on turkey talk — and here is a handy guideline for
cooking success. These times all based on roasting a turkey at 325 F. It's safe to cook a completely frozen turkey but it will take at least 50
percent longer than a fully thawed bird. If cooking from frozen, remove the giblet packet with tongs about halfway through. Cook until the deepest part of the thigh registers 165 F with an instant read thermometer. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Having Thanksgiving dinner right on time is easy when you know how long to cook a turkey.Thanksgiving can be a multi-day cooking marathon. All the planning often centers around the main event—that giant, glistening turkey. We’ll tell you what size turkey to buy, where to buy it from and how long it needs to roast so you can plan your perfect holiday. Learn how to cook a turkey with help from our Test Kitchen. How Long Does It Take to Cook a Turkey?Use this chart to figure out how long to cook a turkey (unstuffed) in a 325°F oven, according to its size:
Download Chart How to Check the Temperature of a TurkeyTo find out if your turkey is fully cooked, insert a meat thermometer into the meatiest, thickest part of the bird (typically the thighs). You’re aiming for between 170º and 175º for a whole bird and 165º for a turkey breast. When taking the temperature, make sure that the thermometer doesn’t touch any bone, as this can give a false high reading and leave you with undercooked (read: unsafe) meat. And, if the meat isn’t to temperature, make sure you wash the probe of the thermometer in hot, soapy water before testing the turkey again. In the market for a meat thermometer? Our Test Kitchen recommends the top-of-the-line Thermapen Mk4 thermometer for its accuracy and easy-to-read display. We also like the colorful ThermoPop. Whatever you do, don’t rely on your turkey’s pop-up timer. Many times they pop too late—if they even pop at all—leading to a dry, overcooked bird. And using this Ina Garten turkey hack will help ensure you avoid a dry turkey. What Size Turkey to BuyPeople hosting their first Thanksgiving often wonder how much turkey per person? You’ll need one pound of turkey per guest. When you can’t find the magical 12 pound turkey for 12 guests, just round up! It’s better to have too much food than to run short on the signature dish of Thanksgiving. If you’re serving a hungry bunch or you really want to eat leftover turkey for the rest of the week, you can round up to one and a quarter pounds of turkey per person. Then you can make our favorite leftover turkey recipes. What Temperature to Cook a TurkeyOur Test Kitchen recommends roasting a turkey at a steady 325º for the entire cook time. This temperature is low enough that you don’t need to worry about moisture evaporating quickly and drying out the turkey, but it’s also warm enough to cook the bird all the way through at a quick pace. Before the big day, be sure to check if your oven is working properly. How Long to Cook a Turkey per PoundThe general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Since roasting a stuffed turkey is no longer considered food-safe (not to mention doing so dries out the turkey meat) it’s best to stick to this method and bake one of these crowd-pleasing stuffing recipes in a separate dish. Tips for Cooking a TurkeyGreat—you know your roasting time. But before you nail down your Thanksgiving game plan, don’t forget to factor in these other time-consuming steps.
Want to make the best gravy? Learn how to make gravy from pan drippings. How do I get crispy, brown skin on my turkey?The trick to crisp, golden brown skin starts before the turkey even goes in the oven. Plus, you already have this secret ingredient in your pantry! The day before Thanksgiving, remove the bird from its packaging and take out the giblets. Then, massage kosher salt all over the turkey. Return the bird to the fridge until it’s ready to roast on the big day. This technique not only seasons the meat, it also helps to draw out excess moisture from the skin that, once baked, will be nice and crispy. Should I baste my turkey?No—and it all has to do with temperature. Basting requires you to open the oven door, which lets heat out and cools the surface of your bird. Every time you baste, you’re increasing the overall cooking time of your turkey. And more time in the oven leads to dry, tough meat. Pair Your Turkey with These Amazing Sides  Traditional Holiday StuffingSausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida Rich & Creamy Mashed PotatoesIt's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan Cranberry SauceI turn to this recipe frequently because I can prepare it a day ahead—it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey Aunt Margaret's Sweet Potato CasseroleMy great-aunt made an incredible sweet potato casserole for our holiday dinners. I’ve lightened it up a bit, but we love it just the same. —Beth Britton, Fairlawn, Ohio Marmalade Candied CarrotsMy favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina Crescent Dinner RollsThese light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri Sausage Bread DressingMy husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. —Bette Votral, Bethlehem, Pennsylvania Best Ever Mac & CheeseTo make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin Brussels Sprouts in Rosemary Cream SauceBrussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky Cheesy Corn Spoon BreadHomey and comforting, this custardlike side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois Roasted Sweet Potato Salad with Honey-Maple VinaigretteThis salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania Cauliflower au GratinCount on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada Triple-Stuffed Sweet PotatoesMy kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. —Ane Burke, Bella Vista, Arkansas Thyme-Roasted CarrotsCutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri Honey-Squash Dinner RollsPuffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida Potato Pan RollsMy family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming Rum Vanilla Cranberry SauceCranberry sauce is one of my favorite things—this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! —Ashley Lecker, Green Bay, Wisconsin Perfect Dinner RollsThese rolls melt in your mouth. I loved them as a child, and I'm happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota Parmesan Creamed SpinachThis rich and creamy spinach dish takes minutes to make. If I'm expecting guests, I'll double or triple the recipe. —Leann Ross, San Tan Valley, Arizona Raisin-Studded Apple StuffingThis is the only stuffing my family will permit on our holiday table. With Italian sausage and a blend of so many great flavors, it's almost a meal in itself. No wonder it won first prize in a local recipe contest! —Teri Lindquist, Gurnee, Illinois Molded Cranberry Nut SaladWe try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to! —Eleanor Arthur, Seattle, Washington Baked Parmesan Breaded SquashBaked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas Pumpkin Pan RollsServe these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas Slow Cooker Bacon-Mushroom DressingMy favorite stuffing uses a slow cooker, which helps when your oven's busy. It goes with everything from turkey to game hens. —Hope Wasylenki, Gahanna, Ohio Garlic and Herb Mashed PotatoesCream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas Cornmeal RollsGolden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois Green Bean CasseroleThis easy green bean casserole recipe has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington Special Herb DressingHere's a fabulously satisfying dressing with all the great tastes people crave: meat, fish herbs, earthy mushrooms, crunchy apples and water chestnuts, and a zesty burst of tart cranberries. —Trudy Williams, Shannonville, Ontario White Cheddar Mac & CheeseMy mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia Apricot-Apple Cranberry SauceThough I prefer this as a side dish, my sister swears it makes the best topping in the world for a slice of Thanksgiving turkey. —Aysha Schurman, Ammon, Idaho Holiday Rice SaladIt's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space. Grandma's Southern Collard GreensMy grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida Slow-Cooker Creamed Corn with BaconEvery time I take this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It's decadent, homey and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia Nanny's Parmesan Mashed PotatoesMy grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California Molded Cranberry-Orange SaladWhen I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico Cranberry-Apple Red CabbageWhen I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts Southern Cornbread DressingThis recipe, one of my favorite holiday side dishes, makes a lot. It's perfect for company, even though it started as a way to stretch the food we had for our large family. —Margaret E. Kendall, McConnelsville, Ohio Jazzed-Up Green Bean CasseroleThis is not your mama's green bean casserole, but she'll still be raving about it! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. —Scott Rugh, Portland, Oregon Roasted Brussels Sprouts with CranberriesThere’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York Sweet Potato StuffingMom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario Roasted Butternut Tossed SaladThis salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri Porcini Mac & CheeseThis recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia Crunchy Broccoli SaladGrowing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa Triple Cranberry SauceCranberry fans will ask for this sauce again and again. It's loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois Dijon Scalloped PotatoesMy family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio Grandma's Rosemary Dinner RollsMy grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania "Everything" StuffingMy family goes crazy for this stuffing that I make in the slow cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania Holiday Brussels SproutsMake Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa Old-Fashioned DressingRemember Grandma's delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You'll love the fact you can make it in your slow cooker. —Sherry Vink, Lacombe, Alberta, Canada Italian Three-Cheese MacaroniMy husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania Balsamic Three-Bean SaladHere's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma Amber's Sourdough StuffingAll my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida
Brown Sugar-Glazed Sweet PotatoesOur family cherishes a tradition of sweet potatoes with apples and raisins. If I suggest something different, they say “Oh NO, Beema, that's part of the love.” —Judy Batson, Tampa, Florida Rice DressingThis yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas Holiday Lettuce SaladLight with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa Honey-Butter Peas and CarrotsThis classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California Sweet Onion Creamed CornA friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada Pomegranate Persimmon SaladTo bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California Popular Videosⓘ What temperature do you cook a 23lb turkey on?How long to cook the turkey: temperatures and times. For a 10–13-lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2–2 1/4 hr.. For a 14–23-lb. turkey (weight with giblets): Bake in a 325° oven for 2–3 hr.. For a 24–27-lb. ... . For a 28–30-lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2–4 1/2 hr.. How long does it take to cook a 23lb turkey and at what temperature?For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
Is it better to cook a turkey at 325 or 350?You can use either of these temperatures when cooking a turkey. 325 degrees will yield more tender meat, while 350 degrees makes the turkey cook more quickly while imbuing it with a richer taste.
How do I cook a 23 lb turkey?13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed. What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.
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How long to cook a 23lb turkey
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