This classic turkey technique is perfect for a first-time cook or a seasoned pro. Watch the video below and read how to roast fresh or frozen turkeys as well as roast a fully cooked turkey to add that extra bit of yum!
We want to thank Butterball© for their great information – visit them at: https://www.butterball.com
Turkey roasting cook-time varies by weight, so here’s a handy turkey cooking calculator to help you plan. Don’t forget the foil tent when you’re ⅔ of the way through cooking to prevent dryness!
Roasting Tips:
If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.
Turkey roasting cook-time varies by weight, so there’s also a handy turkey cooking calculator to help you plan. Don’t forget the foil tent when you’re ⅔ of the way through cooking to prevent dryness!
How to Roast Fresh or Frozen Whole Turkeys
Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey:
- Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
- Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
- Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
- Place your turkey in the oven.
- When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.
- Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.
- Lift turkey onto platter, and let stand for 15 minutes before carving.
| Weight | Cook Time (Unstuffed) | Cook Time (Stuffed) |
| 6-7 lbs. | 2-2½ hrs. | 2¼-2¾ hrs. |
| 7-10 lbs. | 2½-3 hrs. | 2¾-3½ hrs. |
| 10-18 lbs. | 3-3½ hrs. | 3¾-4½ hrs. |
| 18-22 lbs. | 3½-4 hrs. | 4½-5 hrs. |
| 22-24 lbs. | 4-4½ hrs. | 5-5½ hrs. |
| 24-30 lbs. | 4½-5 hrs. | 5½-6¼ hrs. |
| Weight | Cook Time (Unstuffed) | Cook Time (Stuffed) |
| 6-10 lbs. | 1½ -2 hrs. | 1¾-2½ hrs. |
| 10-18 lbs. | 2-2½ hrs. | 2½-3¼ hrs. |
| 18-22 lbs. | 2½-3 hrs. | 3¼-3¾ hrs. |
| 22-24 lbs. | 3-3½ hrs. | 3¾-4¼ hrs. |
How to Roast Fully Cooked Whole Turkeys
Fully cooked turkeys are an easy way to get a great tasting turkey on the table in less time. Follow these special directions for a delicious meal:
- Preheat oven to 350° F. Remove wrapper.
- Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep. DO NOT stuff.
- Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Insert oven-safe meat thermometer deep into the thigh without touching the bone.
- Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
- Your turkey is done when the meat thermometer reaches 140°F in thigh.
- Carve and serve immediately.
| Weight | Cook Time Baked (Thawed) | Cook Time Smoked (Thawed) |
| 8-10 lbs. | ¾-1½ hrs. | ¾-1½ hrs. |
| 10-14 lbs. | 1-1½ hrs. | 1-1½ hrs. |
| 14-18 lbs. | 1½-2 hrs. | 1½-2 hrs. |
