Times for parts
| Cut | Weight | Time |
|---|---|---|
| Breast, half | 2 to 3 pounds | 50 to 60 minutes |
| Breast, whole | 4 to 6 pounds | 1½ to 2¼ hours |
| Breast, whole | 6 to 8 pounds | 2¼ to 3¼ hours |
| Drumsticks | ¾ to 1 pound | 2 to 2¼ hours |
| Thighs | ¾ to 1 pound | 1¾ to 2 hours |
| Wings, wing drumettes | 6 to 8 ounces each | 1¾ to 2¼ hours |
From Illinois Extension's version of the USDA table. Nebraska prints the whole-breast rows as one row, 4 to 8 pounds, 1½ to 3¼ hours.[3][4]
Stuffed breast, 6 to 8 pounds: sources disagree. Illinois prints 3 to 3½ hours; Nebraska and UT Extension W 849 print 2½ to 3½ hours. The calculator doesn't offer a stuffed breast for that reason. If you do stuff one, the stuffing has to reach 165°F in its center.[1][6][7][8]
Where the thermometer goes
Breast: in the thickest part of the breast. Breast meat cooks faster than dark meat and dries out if it goes much past done. With an oven-safe thermometer, put it in at the start.[9][2][10]
Drumsticks, thighs and wings: turkey parts are done at a minimum of 165°F, and each piece has to get there. Put the thermometer in the thickest part of the piece, away from bone, fat or gristle.[11][12][13]
How much to buy
| What you buy | Per person |
|---|---|
| Whole bird | 1 pound |
| Breast of turkey (bone in) | ¾ pound |
| Boneless breast of turkey | ½ pound |
Parts as a rescue
A whole turkey running late can be cut into breasts, thighs and wings and finished at 325°F until each piece reaches 165°F.[12]
Other appliances
Kentucky Extension notes that parts or quarters are what fit in pressure cookers and slow cookers; follow the appliance manual for those.[15]
Sources
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Breast, Half 2 to 3 pounds 50 to 60 minutes Not applicable Breast, Whole 4 to 6 pounds 1 1/2 to 2 1/4 hours Not applicable Breast, Whole 6 to 8 pounds 2 1/4 to 3 1/4 hours 3 to 3 1/2 hours
Raw turkey breasts cooks faster alone. It should be cooked to an internal temperature of 165°F. Use a food thermometer and check the temperature by inserting in the thickest part of the breast. Breast meat cooks faster than dark meat and will dry out if over cooked.
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.
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
Drumsticks 3/4 to 1 pound 2 to 2 1/4 hours Not applicable Thighs 3/4 to 1 pound 1 3/4 to 2 hours Not applicable Wings, wing drumettes 6 to 8 ounces each 1 3/4 to 2 1/4 hours Not applicable
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
6 to 8 pounds (breast) 2 ½ to 3 ½ hours
Use a food thermometer to check that the stuffing reaches an internal temperature of 165 °F before serving.
For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh.
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking.
A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.
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 .
Insert the food thermometer in the thickest part of the food, away from pan edges and away from bone, fat or gristle.
Whole bird 1 pound per person Boneless breast of turkey ½ pound per person Breast of turkey ¾ pound per person Prestuffed frozen turkey 1¼ pounds per person - keep frozen until ready to cook
Turkeys can also be prepared in pressure cookers and slow cookers. In these cases, turkey parts or quarters will be cooked as many turkeys will not fit in these small appliances. Refer to the owner’s manual for instructions on preparing turkeys.