How To Cook A Turkey: How Long Should You Cook Turkey?

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Emily Jacobs|Nov. 14, 2013 10:16 am EST

Thanksgiving is quickly approaching and cooks across the country are finalizing their menus and organizing for the big feast. While trying to split your time between entertaining guests and cooking about a dozen dishes, sometimes it's hard to not get caught up in the Turkey Day chaos. But it's important to not overlook one of the most important parts of the day — the turkey. Cooking the turkey to the right temperature is crucial to achieving moist and succulent meat. We've rounded up a few helpful and easy-to-follow charts to ensure you cook the best turkey.

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If you are roasting your turkey, cook it until it reaches a light golden color. Then loosely cover it with a foil tent. During the last 45 minutes of roasting, remove the foil tent and brown the skin. Basting frequently throughout will also promote even browning. These temperatures are based on a 350-degree oven.

Turkey Weight	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
4 to 6 pounds	1½ to 2 ½ hours	2 ½ to 3 hours
6 to 8 pounds	2 ½ to 3 hours	3 to 3 ½ hours
8 to 12 pounds	3 to 4 hours	3½ to 4½ hours
12 to 16 pounds	4 to 5 hours	4½ to 5½ hours
16 to 20 pounds	5 to 5½ hours	5 ½ to 6 hours
20 to 24 pounds	5½ to 6 hours	6 to 6½ hours

Frying a turkey takes a fraction of the time it takes to roast one. Remember to always fry outside in an open area. Also, smaller birds work better for frying and you shouldn't stuff your turkey if frying. And always take caution when cooking with hot oil. These temperatures are based on 350-degree oil.

Turkey Weight	Frying Time
4 to 6 pounds	12 to 18 minutes
6 to 8 pounds	18 to 24 minutes
8 to 12 pounds	24 to 36 minutes
12 to 16 pounds	36 to 56 minutes
16 to 20 pounds	56 minutes to 1 hour 10 minutes
20 to 24 pounds	1 hour 10 minutes to 1 hour 24 minutes

Although your turkey may be golden brown, remember that the only true test to tell if a turkey is done is by taking the internal temperature. Insert a meat thermometer into the thickest part of the thigh, making sure that the internal temperature reads 165 degrees. To get an accurate reading, make sure that the thermometer is calibrated correctly and is not touching bone. If your turkey is stuffed, the temperature of the stuffing should read 165 degrees. When the turkey is done, let it rest for 20 to 30 minutes before carving to redistribute the juices and make carving easier.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

For more turkey talk, head over to The Daily Meal's Guide to Thanksgiving