basteandbake.com · turkey timing, by the USDA tables
Quotes checked November 2, 2026

Roasting

Turkey roasting times, and why the numbers differ

The roasting table most sites print comes from USDA. Versions of it circulate with small differences. Here is the version the calculator uses, the variants we found, and the rules that matter more than the clock.

The short answer

At 325°F, an unstuffed whole turkey takes 2¾ to 3 hours at 8 to 12 pounds and 4½ to 5 hours at 20 to 24 pounds. Stuffed takes longer: 3 to 3½ and 4¾ to 5¼ hours. These times are approximate; always check with a food thermometer.[1][2][3][4]

The timetable

Approximate roasting time at 325°F, fresh or thawed whole turkey[1][2][4]
WeightUnstuffedStuffed
8 to 12 pounds2¾ to 3 hours3 to 3½ hours
12 to 14 pounds3 to 3¾ hours3½ to 4 hours
14 to 18 pounds3¾ to 4¼ hours4 to 4¼ hours
18 to 20 pounds4¼ to 4½ hours4¼ to 4¾ hours
20 to 24 pounds4½ to 5 hours4¾ to 5¼ hours

Nebraska Extension's version of the USDA timetable. NDSU prints the same five rows, and Ohio State (Jefferson County) matches in the rows we quote. These times are approximate: the thermometer decides.[3][5][6][7][8][9][10][11][12]

Illinois Extension labels the same table "USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F" and says the times are approximate and go with a properly placed thermometer.[13]

For a breast, drumsticks, thighs or wings, see turkey breast and parts.

Where published versions differ

We compared six extension publications that print the timetable. Most rows match. These do not:

Rows printed differently
RowWho prints what
Stuffed, 20 to 24 poundsIllinois Extension: 4¼ to 5¼ hours. Nebraska, UT Extension W 849, NDSU and Ohio State (Jefferson County): 4¾ to 5¼ hours.[14][2][15][9][12]
Unstuffed, 14 to 18 poundsUT Extension W 849: 4 to 4¼ hours. Nebraska, NDSU, Illinois and Ohio State (Jefferson County): 3¾ to 4¼ hours.[16][1][7][17][11]
Unstuffed, 20 to 24 poundsUT Extension W 849: 4¾ to 5 hours. Nebraska and NDSU: 4½ to 5 hours.[18][1][9]
Stuffed, 14 to 18 poundsUniversity of Kentucky FCS3-620: 4 to 4½ hours. Nebraska, NDSU and Illinois: 4 to 4¼ hours.[19][2][7][17]
Thigh temperatureOhio State's Jefferson County page still prints 180°F in the thigh. That figure is superseded: Nebraska, Illinois, NDSU, UT Extension W 849 and the USDA-authored brining article all give 165°F for the thigh.[20][21][22][23][24][25]

What it means for you: the differences are a quarter to half an hour at the start or end of a range. None of them changes when the turkey is done, which only the thermometer can tell you. The calculator uses the rows printed the same way by most of these sources.

Rules that matter more than the clock

  • Set the oven no lower than 325°F.[4]
  • Breast side up on a flat rack in a shallow roasting pan, about 2 to 2½ inches deep.[26][27]
  • Take out the giblet package before cooking.[28]
  • A loose tent of foil over the breast for the first 1 to 1½ hours slows browning; take it off to finish.[29]
  • Done means a food thermometer reads at least 165°F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. If the turkey is stuffed, the center of the stuffing must also reach 165°F before it comes out.[21][30][31]
  • Let it stand 20 minutes before carving.[32][33]

Basting doesn't add moisture to the meat, and every time the door opens the oven loses heat. Keep it to a minimum.[34]

A hotter oven is not a safety problem as long as the turkey reaches 165°F. The table assumes 325°F, so expect a hotter oven to finish sooner.[35][13]

Oven bag and roaster oven

Oven cooking bags run at 350°F. The bag needs room to expand and must not touch the top or sides of the oven, or it will melt.[36][37][38]

Whole unstuffed turkey in an oven bag at 350°F[40][41][42][43][44][38]
WeightTime
8 to 12 pounds1½ to 2 hours
12 to 16 pounds2 to 2½ hours
16 to 20 pounds2½ to 3 hours
20 to 24 pounds3 to 3½ hours

From University of Kentucky FCS3-620. Add at least 30 minutes for a stuffed turkey, and follow the bag maker's directions.[39]

An electric roaster oven generally uses the same temperatures and times as a regular oven; preheat it to at least 325°F and check its manual.[45][46][47]

Done early? Holding a cooked turkey

If the turkey is done ahead of schedule, you can hold it in the oven at 200°F, covered, with the thermometer left in. Don't let it drop below 140°F.[48][49]

This is only for a turkey that has already reached 165°F. Cooking a raw turkey at a low oven setting is a different thing, and it is unsafe: see unsafe methods.[48][50][21]

Running late

If the bird is behind, cut it into breasts, thighs and wings: smaller parts cook faster and more evenly. Roast the pieces at 325°F until each reaches 165°F. Don't judge doneness by color or texture.[51][52]

Carving

After the 20-minute stand, take out all the stuffing first, then carve. Slice breast meat; legs and wings can stay whole when they go into the refrigerator.[32][53][54]

Sources

Each quote is a short excerpt shown exactly as printed on the source page. Our checker re-finds every quote on its page before the site is rebuilt; if one can't be found, the site isn't rebuilt and this date doesn't move. How we source and check.

  1. Unstuffed Turkey Cooking Times Size Time 4 to 8 pounds (breast) 1½ to 3¼ hours 8 to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3 to 3¾ hours 14 to 18 pounds 3¾ to 4¼ hours 18 to 20 pounds 4¼ to 4½ hours 20 to 24 pounds 4½ to 5 hours

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey 8-24 lb unstuffed, plus bone-in breast 4-8 lb; oven at 325°F (set in the steps above the table); fresh or thawed. On the page: Under "Roasting a Turkey", after the instruction to set the oven no lower than 325°F.

  2. Stuffed Turkey Cooking Times Size Time 6 to 8 pounds (breast) 2½ to 3½ hours 8 to 12 pounds 3 to 3½ hours 12 to 14 pounds 3½ to 4 hours 14 to 18 pounds 4 to 4¼ hours 18 to 20 pounds 4¼ to 4¾ hours 20 to 24 pounds 4¾ to 5¼ hours

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey 8-24 lb stuffed, plus stuffed breast 6-8 lb; 325°F. On the page: Directly below the unstuffed table.

  3. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: All rows of both tables. On the page: Sentence introducing the two tables.

  4. Set your oven temperature no lower than 325°F.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting a whole turkey. On the page: First roasting step.

  5. 8-12 2¾ to 3 3 to 3½

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines table.

  6. 12-14 3 to 3¾ 3½ to 4

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines table.

  7. 14-18 3¾ to 4¼ 4 to 4¼

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines table.

  8. 18-20 4¼ to 4½ 4¼ to 4¾

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines table.

  9. 20-24 4½ to 5 4¾ to 5¼

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines table.

  10. FN1443 (Revised November 2023)

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole publication. On the page: Header.

  11. 14-18 pounds = 3 3/4 - 4 1/4 hours

    Ohio State University Extension, Jefferson County, Take the Guesswork Out of Roasting a Turkey. "Resource: U.S. Department of Agriculture, Food and Safety Inspection Service, Cooperative State Research, Education and Extension Service." Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, unstuffed, 325°F. On the page: Timetable.

  12. 20-24 pounds = 4 3/4-5 1/4 hours

    Ohio State University Extension, Jefferson County, Take the Guesswork Out of Roasting a Turkey. "Resource: U.S. Department of Agriculture, Food and Safety Inspection Service, Cooperative State Research, Education and Extension Service." Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, stuffed. On the page: Timetable, stuffed list.

  13. USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F. These times are approximate and should always be used in conjunction with a properly placed thermometer.

    University of Illinois Extension, Traditional Roast Turkey Unstuffed. Labels its table "USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F." Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey and parts table. On the page: Caption above the table.

  14. Whole Turkey 20 to 24 pounds 4 1/2 to 5 hours 4 1/4 to 5 1/4 hours

    University of Illinois Extension, Turkey: Cooking Techniques. Prints an approximate roasting-time table and links to USDA's turkey cooking page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey 20-24 lb; unstuffed then stuffed. On the page: Approximate Turkey Roasting Times table.

  15. 20 to 24 pounds 4 ¾ to 5 ¼ hours

    University of Tennessee Extension, W 849: Take the Guesswork out of Roasting a Turkey. Printed on the handout: "Developed by U.S. Department of Agriculture Food Safety and Inspection Service". Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, stuffed column. On the page: Timetable, stuffed list.

  16. 14 to 18 pounds 4 to 4 ¼ hours

    University of Tennessee Extension, W 849: Take the Guesswork out of Roasting a Turkey. Printed on the handout: "Developed by U.S. Department of Agriculture Food Safety and Inspection Service". Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, unstuffed column. On the page: Timetable, unstuffed list.

  17. Whole Turkey 14 to 18 pounds 3 3/4 to 4 1/4 4 to 4 1/4 hours

    University of Illinois Extension, Turkey: Cooking Techniques. Prints an approximate roasting-time table and links to USDA's turkey cooking page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey 14-18 lb. On the page: Approximate Turkey Roasting Times table.

  18. 20 to 24 pounds 4 ¾ to 5 hours

    University of Tennessee Extension, W 849: Take the Guesswork out of Roasting a Turkey. Printed on the handout: "Developed by U.S. Department of Agriculture Food Safety and Inspection Service". Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, unstuffed column. On the page: Timetable, unstuffed list.

  19. 14-18 lb. 4-4½ hours

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, stuffed column (right column of Table 1). On the page: Table 1. Cooking times for oven roasting.

  20. must reach a minimum of 180 degrees in the thigh before removing from the oven

    Ohio State University Extension, Jefferson County, Take the Guesswork Out of Roasting a Turkey. "Resource: U.S. Department of Agriculture, Food and Safety Inspection Service, Cooperative State Research, Education and Extension Service." Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting instructions.

  21. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, any roasting time. On the page: Below the tables.

  22. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

    University of Illinois Extension, Using a Meat Thermometer. Extension page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Last paragraph.

  23. The temperature of the thigh muscle should reach 165 F

    NDSU Extension (North Dakota State University), FN1443: Fight BAC! Let's Talk Turkey. Lists USDA's Food Safety and Inspection Service among its sources. The page says: “FN1443 (Revised November 2023)” Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting guidelines.

  24. minimum of 165 F in the innermost part of the thigh and wing and the thickest part of the breast before removing from the oven.

    University of Tennessee Extension, W 849: Take the Guesswork out of Roasting a Turkey. Printed on the handout: "Developed by U.S. Department of Agriculture Food Safety and Inspection Service". Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Roasting instructions, step 4.

  25. Check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165°F for safety.

    USDA Food Safety and Inspection Service (article hosted by UW–Madison Extension, Dunn County), Brining Safely Will Bring Tender, Flavorful Meat to the Thanksgiving Table. Byline: Archie Magoulas, USDA/FSIS Technical Information Specialist. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Brined whole turkey. On the page: COOK list.

  26. Place your turkey breast-side up on a flat wire rack in a shallow roasting pan (2 to 2½ inches deep).

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting. On the page: Roasting steps.

  27. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan.

    University of Illinois Extension, Traditional Roast Turkey Unstuffed. Labels its table "USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F." Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting. On the page: Step 2.

  28. Remove the giblet package before cooking.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting a thawed turkey. On the page: Roasting steps.

  29. 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 removed for browning.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting, optional step. On the page: Optional steps list.

  30. If you have stuffed your turkey, the center of the stuffing must also reach 165°F.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey FAQs. Lists as its source USDA's Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Stuffed whole turkey. On the page: "How do I know when my turkey is done?" answer.

  31. Keep wet and dry ingredients separate if you prepare ingredients ahead of time. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Stuffed whole turkey. On the page: Roasting steps, "If you choose to stuff your turkey".

  32. For quality, let the turkey stand for 20 minutes before carving to allow juices to set.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: After the thermometer paragraph.

  33. Allow the cooked turkey to sit for at least 20 minutes before carving.

    University of Illinois Extension, Turkey: Cooking Safety. Links to USDA's Turkey Basics pages. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey. On the page: Cooking safety list.

  34. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste.

    University of Illinois Extension, Turkey FAQs. Cites the Food Safety and Inspection Service on marinating. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Roasting. On the page: "How often should the turkey be basted?" answer.

  35. is there any danger in cooking turkey at a very higher temperature— above 350ºF? No, there is no danger as long as the turkey is cooked to an internal temperature of 165ºF or higher.

    University of Illinois Extension, Turkey FAQs. Cites the Food Safety and Inspection Service on marinating. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole turkey, oven above 350°F. On the page: Answer to the question about very high oven temperatures.

  36. When using an oven-cooking bag, preheat the oven to 350°F.

    University of Illinois Extension, Oven Cooking Bag Method. Extension page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Oven cooking bag. On the page: Second paragraph.

  37. Allow ample space for the bag to expand during cooking so that it does not touch the top or sides of the oven or it will melt.

    University of Illinois Extension, Oven Cooking Bag Method. Extension page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Oven cooking bag. On the page: Second paragraph.

  38. in bags should be cooked at 350°F for the following times:

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole unstuffed turkey in an oven bag. On the page: Cooking in a Bag.

  39. Add at least 30 minutes to the times above if you are cooking a stuffed turkey.

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Stuffed turkey in an oven bag. On the page: Below Table 2.

  40. Table 2. Cooking times in a turkey bag.

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Oven bag. On the page: Table 2.

  41. 8-12 lb. 1½-2 hours

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Whole unstuffed turkey in an oven bag at 350°F. On the page: Table 2.

  42. 12-16 lb. 2-2½ hours

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Same. On the page: Table 2.

  43. 16-20 lb. 2½-3 hours

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Same. On the page: Table 2.

  44. 20-24 lb. 3-3½ hours

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Same. On the page: Table 2.

  45. Generally, roaster oven temperatures and times are the same as conventional ovens. But always check the roaster’s operating manual for the manufacturer’s recommendations.

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Electric roaster oven. On the page: Cooking in a Roaster Oven.

  46. Preheat the roaster to at least 325°F.

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Electric roaster oven. On the page: Cooking in a Roaster Oven.

  47. Roaster oven 8-24 lb. Similar times to oven roasting

    University of Kentucky Cooperative Extension, FCS3-620: Talking Turkey: Dinner is Served. Cites USDA FSIS pages in its references. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Electric roaster oven. On the page: Table 3.

  48. If the turkey is done ahead of schedule, it is safe to hold it in the oven at a reduced temperature of 200°F. Leave the thermometer in the turkey and make sure that the temperature of the turkey does not drop below 140°F during holding time.

    University of Illinois Extension, Turkey: Holding Time. Extension page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: A turkey already cooked to a safe temperature, held before serving. On the page: Holding Time page.

  49. Keep the turkey covered so it does not dry out.

    University of Illinois Extension, Turkey: Holding Time. Extension page. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Holding. On the page: Holding Time page.

  50. This method is dangerous and involves cooking the turkey at 190 to 200°F overnight or for 12 to 13 hours.

    University of Illinois Extension, Slow-cooking Overnight Method: Not Recommended. Cites USDA's 325°F minimum oven temperature. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Slow overnight oven method. On the page: First paragraph.

  51. If you are running behind, consider cutting the turkey into smaller pieces, such as breasts, thighs, and wings. Smaller parts cook faster and more evenly than a whole bird. Roast at 325 degrees F until each piece reaches an internal temperature of 165 degrees F .

    Alabama Cooperative Extension System, Turkey Trouble? What to Do When Your Bird Isn't Ready on Time. Extension post. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Running-late rescue. On the page: "Cut it up."

  52. Never use color or texture to check for doneness; this isn't reliable.

    Alabama Cooperative Extension System, Turkey Trouble? What to Do When Your Bird Isn't Ready on Time. Extension post. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Turkey. On the page: Second paragraph.

  53. If you stuffed your turkey, make sure to remove all stuffing from the turkey cavities.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Stuffed whole turkey. On the page: After the stand-time paragraph.

  54. Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.

    Nebraska Extension (University of Nebraska–Lincoln), Turkey 101. Lists as sources USDA's Countdown to the Thanksgiving Holiday, Turkey Basics: Safe Thawing, Let's Talk Turkey, Turkey Basics: Safe Cooking, Holiday or Party Buffets and Leftovers and Food Safety. Retrieved October 21, 2026; quote re-found on the page November 2, 2026. Covers: Cooked turkey. On the page: STORE section.

Privacy and cookie settings