how long and what temperature to cook turkey breast in the oven

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Having Thanksgiving dinner right on time is like shooting fish in a barrel when you know how long to cook a turkey.

Thanksgiving tin can be a multi-day cooking marathon. All the planning ofttimes centers effectually the main result—that giant, glistening turkey. We'll tell you what size turkey to buy and how long it needs to roast and so yous can plan your holiday.

Acquire how to cook a turkey with help from our Examination Kitchen.

How Long Does It Take to Cook a Turkey?

Use this chart to figure out how long to cook a turkey, according to its size:

Turkey Weight	Cooking Fourth dimension	Doneness Temperature
4-vi lb. chest	1 60 minutes xxx mins–2 hrs 15 mins	165°F
6-8 lb. breast	2 hrs xv mins–3 hrs 15 mins	165°F
viii-12 lbs.	ii hrs 45 mins–3 hrs	170-175°F
12-14 lbs.	3 hrs–3 hrs 45 mins	170-175°F
xiv-eighteen lbs.	3 hrs 45 mins–4 hrs fifteen mins	170-175°F
18-20 lbs.	4 hrs fifteen mins–4 hrs thirty mins	170-175°F
20-24 lbs.	iv hrs xxx mins–v hrs	170-175°F

Note: All times are authentic for a 325°F oven.

Download Chart

How to Check the Temperature of a Turkey

To notice out if your turkey is fully cooked, insert a meat thermometer into the meatiest, thickest role of the bird (typically the thighs). You're aiming for between 170º and 175ºF for a whole bird and 165º for a turkey breast. When taking the temperature, make sure that the thermometer doesn't touch any bone, equally this tin give a false high reading and leave you with undercooked (read: dangerous) meat. And, if the meat isn't to temperature, make sure y'all launder the probe of the thermometer in hot, soapy water before testing the turkey again.

In the market place for a meat thermometer? Our Examination Kitchen recommends the pinnacle-of-the-line Thermapen Mk4 thermometer for its accurateness and like shooting fish in a barrel-to-read display. Nosotros also like the colorful ThermoPop. Whatever you practise, don't rely on your turkey's pop-up timer. Many times they popular too tardily—if they fifty-fifty popular at all—leading to a dry, overcooked bird.

What Size Turkey to Buy

You'll need one pound of turkey per guest. When you lot can't notice the magical 12 pound turkey for 12 guests, only round up! It's improve to have too much nutrient than to run short on the signature dish of Thanksgiving.

If yous're serving a hungry bunch or yous actually want to eat leftover turkey for the remainder of the calendar week, you can circular up to one and a quarter pounds of turkey per person. These are our superlative ways to eat leftover turkey.

What Temperature to Cook a Turkey

Our Test Kitchen recommends roasting a turkey at a steady 325º for the unabridged cook time. This temperature is depression enough that you don't need to worry about moisture evaporating chop-chop and drying out the turkey, only it'due south also warm enough to cook the bird all the way through at a quick step. Earlier the big day, be sure to check if your oven is working properly.

How Long to Cook a Turkey per Pound

The general rule is xv to 20 minutes per pound of turkey when cooking an unstuffed turkey. Since roasting a stuffed turkey is no longer considered food-safety (not to mention doing and so dries out the turkey meat) it's best to stick to this method and bake ane of these crowd-pleasing stuffing recipes in a separate dish.

Tips for Cooking a Turkey

Great—you know your roasting time. But earlier yous nail down your Thanksgiving game plan, don't forget to factor in these other time-consuming steps.

1. Defrost. Thawing a turkey tin take anywhere from three to five days. And so if you've bought a frozen turkey, be sure it is placed in the refrigerator with plenty of time to thaw.
2. Preheat the Oven. Gear up aside 15 to 20 minutes to allow your oven to thoroughly preheat. Since many habitation ovens rut unevenly, it'due south a skilful idea to let your oven come up to temperature, then wait 5 to 10 more minutes before placing the turkey within. This allows the heat to evenly disperse in the oven before you open the door. Information technology is also a good idea to rotate your turkey at least every hour to assist everything cook evenly.
3. Remainder. Finally, allow the turkey to rest for at to the lowest degree 30 minutes before y'all carve it. Resting lets the meat absurd slightly and reabsorb juices that were bubbles to the surface in the hot oven. This reabsorption is what gives you lot plump, tender meat. If yous carve the turkey right away, you lose all that tenderness in a pool on your cutting board or plate! Want to make the best gravy? Acquire how to make gravy from pan drippings.

How practise I get crispy, brown skin on my turkey?

The fob to crisp, golden brownish pare starts before the turkey even goes in the oven. Plus, yous already have this clandestine ingredient in your pantry! The twenty-four hours before Thanksgiving, remove the bird from its packaging and take out the giblets. Then, massage kosher table 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 too helps to draw out excess moisture from the skin that, one time broiled, will be squeamish and crispy.

Should I baste my turkey?

No—and it all has to do with temperature. Basting requires you to open up the oven door, which lets heat out and cools the surface of your bird. Every fourth dimension you baste, you're increasing the overall cooking time of your turkey. And more time in the oven leads to dry, tough meat. Larn more than nearly how to season a turkey.

Pair Your Turkey with These Astonishing Sides

Traditional Holiday Stuffing

Sausage and sage add a gourmet taste to this stuffing. It'due south perfect for big family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

Rich & Creamy Mashed Potatoes

Information technology's a sure-fire to jazz up instant mashed potatoes with sour foam and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this flossy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan

Cranberry Sauce

I turn to this recipe oftentimes considering I can prepare information technology a day alee—it's so user-friendly when company'due south 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'south Sugariness Potato Goulash

My great-aunt made an incredible sweet potato goulash for our holiday dinners. I've lightened it upwards a flake, but we love information technology simply the aforementioned. —Beth Britton, Fairlawn, Ohio

Marmalade Candy-coated Carrots

My favorite mode to make baby carrots is to steam them, then drizzle with an orangey coat that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

Crescent Dinner Rolls

These light, gold rolls have a heavenly homemade flavor and smell. 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 Dressing

My hubby and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To salve time, chop the veggies and gear up (but don't bake) the dressing up to ii days ahead of time and air-condition. Add a little baking time since information technology will be cold. —Bette Votral, Bethlehem, Pennsylvania

Holiday Green Bean Casserole

Try this dark-green bean casserole and y'all'll never get back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

Best Always Mac & Cheese

To make this amazing mac, I brand a sauce loaded with three different cheeses to toss with the noodles. When baked, it'southward gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin

Brussels Sprouts in Rosemary Cream Sauce

Brussels sprouts in a rosemary-infused foam sauce accept the power to bring friends together – but sentry out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

Cheesy Corn Spoon Staff of life

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the correct bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois

Roasted Sweet Potato Salad with Dearest-Maple Vinaigrette

This salad makes a cute presentation for the holidays with the vivid colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania

Cauliflower au Gratin

Count 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 equally good! —Jacki Ricci, Ely, Nevada

Triple-Stuffed Sweet Potatoes

My kids get for sweetness potatoes stuffed with leftover turkey and dressing. Nosotros enjoy beingness in the kitchen together, each of us making our own murphy boats. —Ane Burke, Bella Vista, Arkansas

Thyme-Roasted Carrots

Cutting the carrots lengthwise makes this dish look extra pretty. For a petty more than elegance and colour, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas Urban center, Missouri

Dear-Squash Dinner Rolls

These puffy dinner rolls take on rich color when y'all add together squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Irish potato Pan Rolls

My 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 Sauce

Cranberry sauce is one of my favorite things—this jazzed-upward version combines vanilla with rum to create a rich flavorful sauce that'southward far from the usual! —Ashley Lecker, Green Bay, Wisconsin

Perfect Dinner Rolls

These rolls melt in your oral fissure. I loved them as a child, and I'1000 happy to make them for my kids considering I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, Northward Dakota

Parmesan Creamed Spinach

This 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 tree Stuffing

This is the only stuffing my family volition permit on our holiday table. With Italian sausage and a blend of so many dandy flavors, it's about a meal in itself. No wonder it won outset prize in a local recipe contest! —Teri Lindquist, Gurnee, Illinois

Molded Cranberry Nut Salad

We endeavor lots of cranberry recipes, and this one is always requested when nosotros have family get-togethers at Thanksgiving and Christmas. It'due south also been a favorite dish at every church potluck I've taken it to! —Eleanor Arthur, Seattle, Washington

Baked Parmesan Breaded Squash

Baked yellowish squash is beautifully crispy. You lot don't have to plough the pieces, simply do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

Pumpkin Pan Rolls

Serve these spicy-sweet pumpkin rolls for dinner—or at any time of twenty-four hours–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas

Deadening Cooker Bacon-Mushroom Dressing

My 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 Potatoes

Cream cheese is the hole-and-corner ingredient in these comforting spuds. Simply brew, mix and allow them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas

Cornmeal Rolls

Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois

Green Edible bean Casserole

This like shooting fish in a barrel green bean casserole has always been one of my favorite dishes. You can make it before any guests make it and refrigerate it until it'due south ready to bake. —Anna Bakery, Blaine, Washington

Special Herb Dressing

Hither's a fabulously satisfying dressing with all the great tastes people require: meat, fish herbs, earthy mushrooms, crunchy apples and water chestnuts, and a zesty burst of tart cranberries. —Trudy Williams, Shannonville, Ontario

White Cheddar Mac & Cheese

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I utilise conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

Apricot-Apple Cranberry Sauce

Though I prefer this every bit a side dish, my sis swears it makes the all-time topping in the world for a slice of Thanksgiving turkey. —Aysha Schurman, Ammon, Idaho

Holiday Rice Salad

Information technology's nice to fix a cold salad like this when entertaining considering it can be made ahead and doesn't take upwardly valuable oven infinite.

Grandma's Collard Greens

My grandmother made the all-time collard greens recipe in the world. Eating them with a piece of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida

Parsnips & Turnips au Gratin

You don't need potatoes to make a succulent au gratin dish! Sometimes I even substitute rutabaga for the turnips. I definitely cherish having this recipe in my collection. —Priscilla Gilbert, Indian Harbour Beach, Florida

Slow-Cooker Creamed Corn with Salary

Every time I have this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It's corrupt, homey and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia

Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That's all the endorsement I need. Sometimes I utilise gilded or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Molded Cranberry-Orange Salad

When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added entreatment. —Ballad Mead, Los Alamos, New Mexico

Cranberry-Apple Ruddy Cabbage

When 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 Dressing

This recipe, one of my favorite holiday side dishes, makes a lot. It'due south perfect for company, even though it started as a style to stretch the nutrient we had for our large family unit. —Margaret E. Kendall, McConnelsville, Ohio

Jazzed-Up Light-green Bean Goulash

This is not your mama's green bean goulash, but she'll still be raving almost it! After trying many variations, I decided to give this old standby extra kicking. The crunchy texture, cheesy goodness and bacon make it a striking. —Scott Rugh, Portland, Oregon

Roasted Brussels Sprouts with Cranberries

There'south nil to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can allow your imagination take over. Add together a scattering of raisins or walnuts at the terminate, or even sliced oranges. If your Brussels sprouts are big, cut them in one-half. —Ellen Ruzinsky, Yorktown Heights, New York

Sweet Potato Stuffing

Mom likes to make certain there volition be enough stuffing to satisfy our large family unit. For our holiday gatherings, she slow-cooks this tasty sweet irish potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario

Roasted Butternut Tossed Salad

This salad makes an like shooting fish in a barrel and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the autumn flavour of a pumpkin ale, and information technology turned out better than the original. —Laura Davis, Chincoteague, Virginia

Crunchy Broccoli Salad

Growing up, I never liked broccoli, but I'm hooked on this salad's calorie-free, sweetness taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa

Triple Cranberry Sauce

Cranberry fans will inquire 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 Potatoes

My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavour and a pretty, gold-nibble topping. —Carolyn Putnam, Norwalk, Ohio

Grandma'southward Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is across 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" Stuffing

My 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 Sprouts

Make Brussels sprouts special with peas, celery and, of course, salary. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa

One-time-Fashioned Dressing

Remember Grandma's delicious turkey dressing? Taste information technology again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You lot'll love the fact you tin make it in your tedious cooker. —Sherry Vink, Lacombe, Alberta, Canada

Italian Three-Cheese Macaroni

My hubby is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes actually complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania

Balsamic 3-Bean Salad

Here'southward my little girl'southward favorite salad. She devours it just virtually equally fast as I tin can make it. I suggest preparing it ahead of fourth dimension so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Amber'due south Sourdough Stuffing

All my kids and grandkids absolutely love this sourdough stuffing, merely especially my daughter-in-police, Bister. I usually brand a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

Chocolate-brown Saccharide-Glazed Sweet Potatoes

Our 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 Dressing

This yummy rice mixture is a delightful alter from our traditional corn bread dressing. To make information technology a repast in itself, I sometimes add finely chopped cooked chicken and a trivial more broth. —Linda Emery, Bearden, Arkansas

Holiday Lettuce Salad

Low-cal with a hint of sweetness, this lettuce salad recipe will make everyone excited to swallow their fruits and vegetables. —Bryan Braack, Eldridge, Iowa

Honey-Butter Peas and Carrots

This classic combination of peas and carrots is enriched with a handful of season enhancers. Boring cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

Sweet Onion Creamed Corn

A friend from church building gave me this easy and delicious recipe more than twoscore years ago, and I still make it regularly. She was from the South, and whenever I cook it, I call up her fondly. —Nancy Heishman, Las Vegas, Nevada

Pomegranate Persimmon Salad

To bring some sunshine to the table, I toss upwards a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

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Source: https://www.tasteofhome.com/article/how-long-to-cook-a-turkey/

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