Roasting Large Turkeys: How Long Does It Really Take?

Roasting a 16-pound turkey is a time-consuming process. According to experts, the best temperature to bake a turkey is 325°F. The standard rule of turkey roasting time is 13 minutes per pound for unstuffed birds and 15 minutes per pound for stuffed ones. Therefore, an unstuffed 16-pound turkey will take between 3 hours and 3 hours 45 minutes to cook, while a stuffed one will take between 4 hours and 4 hours 15 minutes.

Thawing a frozen turkey

Planning:

The time it takes to thaw a frozen turkey depends on its size. A good rule of thumb is to allow for one day of thawing in the refrigerator for every four to five pounds of turkey. For example, a 16-pound turkey will require around three to four days to thaw completely. Make sure to plan ahead, as this process can take several days.

Location:

The ideal place to thaw your turkey is in the refrigerator. This is the safest method and will ensure your turkey thaws evenly. Place the turkey in its original packaging in a pan to catch any juices that may drip. If possible, use a roasting rack to elevate the turkey and allow for air circulation on all sides, which will help with even thawing.

Timing:

As mentioned, the thawing time will depend on the weight of your turkey. Here are some general guidelines:

• 4 to 12 pounds: 1 to 3 days
• 12 to 16 pounds: 3 to 4 days
• 16 to 20 pounds: 4 to 5 days
• 20 to 24 pounds: 5 to 6 days

Quick Thawing:

If you're short on time, there is a quicker method. You can place the turkey in a cold water bath, changing the water every 30 minutes, which will thaw the turkey at a rate of about half an hour per pound. However, it is important to note that this method is not as safe as thawing in the refrigerator.

What to Do if Your Turkey Is Still Frozen:

Don't panic! You can still roast a frozen turkey, and it will turn out just fine. Simply follow the instructions for cooking a frozen turkey, which may include a two-pronged cooking method with an initial controlled partial defrost.

Remember, it is essential to plan ahead when thawing a frozen turkey. By allowing enough time and using the proper techniques, you can ensure your turkey is ready for roasting and will result in a delicious, juicy bird.

Tempering the turkey

If you haven't already, remove the giblets and check the neck cavity. You can save the neck and giblets for stock, stuffing, gravy, or another use. You might also find the odd feather quill, which you can yank out with your fingers or some clean needle-nose pliers. There is no need to rinse the turkey, but if it's straight out of the packaging, pat it dry with reusable or paper towels.

About 15 minutes before you plan to roast, position your oven rack on the lowest rung and preheat the oven to 350°F. Some recipes suggest briefly roasting the turkey at a high oven temperature before lowering the heat for the rest of the cooking time. The belief is that this method produces a juicier and more succulent turkey. However, this can cause the skin to brown too quickly, and steady heat means less tending to, freeing you up to prepare other dishes.

Place the turkey breast-side up on the roasting rack. You can then rub room-temperature salted butter or your chosen flavoured compound butter all over the turkey. Work your fingers under the skin, being careful not to tear it or separate it from the large cavity. Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin. You could also use a neutral oil, such as canola or safflower, instead of butter.

If you haven't brined your turkey, you can season it all over with salt and pepper. If you've chosen to brine your bird, you can skip this step. For kosher turkeys, which are already salted, there’s no need to salt the cavity, but you will want to salt the skin. For a 12-to-14-pound bird, sprinkle 1½ teaspoons each of kosher salt and freshly ground black pepper in the large cavity and another 1½ teaspoons each over the skin. You can also add other ground spices and seasonings, such as smoky cumin or lemony coriander, or a teaspoon or two of brown sugar.

Cooking temperature and time

The cooking time for a turkey depends on its weight and whether it is stuffed or unstuffed. A 16-pound unstuffed turkey will take between 3 hours and 50 minutes to 4 hours and 15 minutes to cook. If it is stuffed, it will take between 4 hours and 5 minutes to 4 hours and 30 minutes.

The standard rule of turkey roasting time is 13 minutes per pound for unstuffed birds and 15 minutes per pound for stuffed ones. However, this is only a rough guide, and it is recommended to use a meat thermometer to check that the turkey is cooked. The turkey is cooked when the thickest part of the thigh reaches an internal temperature of 165°F.

Some recipes suggest starting the turkey at a higher temperature of 450°F and then reducing the temperature to 350°F. This is said to help get crispy skin, but it can also cause the skin to brown too quickly. A more foolproof method is to stick to a steady temperature of 325°F for the duration of the cooking time.

It is recommended to preheat the oven to 325°F and cook the turkey for around 15 to 20 minutes per pound. However, this is only an estimate, and the exact size of the bird, the accuracy of the oven temperature gauge, and whether the bird is stuffed will all affect the cooking time.

• 8-12 pounds: 2 hours 45 minutes to 3 hours
• 12-14 pounds: 3 hours to 3 hours and 45 minutes
• 14-18 pounds: 3 hours 45 minutes to 4 hours 15 minutes
• 18-20 pounds: 4 hours 15 minutes to 4 hours 30 minutes
• 20-24 pounds: 4 hours 30 minutes to 5 hours

For a stuffed turkey at 325°F, the cooking time will be around 20 to 25 minutes per pound.

Resting the turkey

It is not necessary to cover the turkey with aluminium foil while it rests, as this will cause the skin to go limp. However, you can loosely tent the bird with foil while it is roasting to prevent the skin from getting too dark.

Carving the turkey

What You'll Need:

• A sharp chef's knife
• A large cutting board
• A platter
• Paper towels
• Aluminum foil

Steps:

• Rest the turkey: Allow the turkey to rest for at least 20 minutes before you begin carving. This will allow the juices to settle so that they don't spill when you start carving. The meat will also be juicier as the juices will be reabsorbed, and the turkey will be easier to handle as it will have cooled down slightly.
• Remove any trussing: Use a sharp knife to cut through any butcher's twine that is still holding the legs together.
• Remove the legs and thighs: Slice the skin near the thigh to separate the leg from the body. Cut through the joint, angling your knife towards the bone. When you hit the bone, use your hands to grasp the thigh and bend it backward until you hear a pop and the joint becomes visible. Clean your hands and pick up the knife again. Slice through the joint and the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat on the other side.
• Cut off the wings: Pull the wings back until you hear a pop, then slice through the joints to remove them.
• Remove the breasts: Make a long, deep cut along one side of the breastbone, following the curve of the bone. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat on the other side of the breast. You may want to pause here to wipe down your cutting board to get rid of any excess juice.
• Remove the carcass: Take the turkey carcass off the board and put it straight into a large pot if you plan to use it for broth. Otherwise, let it cool, then wrap it tightly and store it in the refrigerator or freezer.
• Slice the white meat: Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices. Use long cutting strokes instead of short sawing ones for neater slices. Cut the wing in half and transfer the white meat to your serving platter.
• Slice the dark meat: Separate the thigh from the drumstick by wiggling your knife in the joint until you find the right spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side up to slice. Transfer to the platter.

Frequently asked questions