How long to cook a turkey per pound for Thanksgiving

You’ve properly thawed and seasoned your turkey with a flavor-boosting dry brine. Now it is ready for the oven, but the question of how long to cook the turkey remains. Before we get to that, make sure your kitchen is equipped with the right tools. While a timer is helpful to keep track of the hours, the real hero for roasting is a great meat thermometer, which will register the internal temperature for perfect results every time.

For a ballpark estimate on timing, figure about 13 minutes per pound of turkey when cooking an unstuffed bird.

Why unstuffed? You’d have to overcook your bird to ensure that the stuffing inside reaches a safe temperature, and no amount of Thanksgiving gravy can save bone-dry turkey like that. Opt instead to bake your stuffing in a separate pan. If you’re curious how long it will take when cooking your turkey upside down, you might want to reconsider that method altogether. According to our Test Kitchen pros, it doesn’t lead to a juicier bird, and all that flipping can actually be dangerous.

LET’S TALK TURKEY TIPS

Bigger isn’t better when it comes to turkey. Buy two smaller birds, or one whole turkey and one turkey breast, if you’re feeding a crowd. A pair of 10-pound birds will cook more evenly and stay juicier than a 20-pound beast. Plus, they’ll be easier to carve.

For the oven, the Test Kitchen agrees that 375 F is the Goldilocks of temperatures for turkey roasting. It is not too hot, not too cold and cooks quickly enough to ensure that a bird is just right by dinnertime.

To check if the turkey is done, insert the thermometer into the thickest part of the thigh. The internal temperature should register 165 F, and the turkey’s juices should be clear, not pink.

Allow the turkey to rest for at least 25 minutes before carving. Cover it loosely with foil to keep it hot.

HOW LONG DOES IT TAKE TO COOK A TURKEY?

Here’s our handy guide for cooking times by turkey weight:

• 8-10 pounds: 1 hour 45 minutes to 2 hours 15 minutes.

• 10-12 pounds: 2 hours 15 minutes to 2 hours 30 minutes.

• 12-14 pounds: 2 hours 30 minutes to 3 hours.

• 14-16 pounds: 3 hours to 3 hours 30 minutes.

• 16-18 pounds: 3 hours 30 minutes to 4 hours.

• 18-20 pounds: 4 hours to 4 hours 15 minutes. Bump up the time if your turkey is still a little bit frozen on Thanksgiving morning. It is actually completely safe to roast an icy turkey, but it’ll take about 50 percent longer to cook than a fully thawed bird. Dinner might have to wait a few hours — hey, more time for Thanksgiving appetizers — but you will still be rewarded with a delicious turkey.

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HOW TO REHEAT TURKEY WITHOUT DRYING IT OUT

Warm up leftovers using the oven, microwave or other heating methods.

There’s nothing better than the smell (or taste) of hot, freshroasted turkey on Thanksgiving. And considering the amount of turkey you’ll need per person, chances are there will be some extras after Thanksgiving dinner. If you’re already looking forward to those turkey leftovers, you should probably learn how to reheat turkey the right way. Here, we’re sharing our go-to method for reheating turkey without drying it out, plus some tips on how to reheat turkey in the microwave. It’s possible to recreate that fresh-from-the-oven flavor the next day; you just need to take an extra minute to give your leftover turkey some attention.

HOW DO YOU REHEAT TURKEY WITHOUT DRYING IT OUT?

Reheating turkey low and slow in the oven is great for larger portions, but if you just need a personal serving (say, to build an epic turkey sandwich), we recommend skipping the oven and using the microwave or stovetop.

This method comes straight from Chief Food Director Kate Merker’s grandfather, who owned a restaurant in Queens for decades and reheated countless turkeys in his lifetime. Here’s how he does it:

• After roasting the turkey and carving it, slice the thigh and breast meat as even in thickness as possible.

• Arrange the slices in a single layer in a shallow pan or baking dish, and drape a clean dish towel over the top.

• Pour gently simmering chicken broth (we love stirring a spoonful of Better Than Bouillon into water for a quick broth) over the towel just until it is damp.

• Wrap the dish in foil, and place it in a 300 F oven until the turkey is steaming — the U.S. Department of Agriculture recommends taking the turkey to 165 F. Don’t mess with the temperature. Keep it low, or the turkey will become tough.

HOW TO REHEAT A TURKEY

IN A MICROWAVE OR ON A STOVETOP

IN THE MICROWAVE: Cut the turkey into similar-size pieces, and arrange in a shallow baking dish (the sides help it steam). Sprinkle with a bit of chicken broth; then cover the bowl. Microwave on medium until heated through.

ON THE STOVETOP: Add 1/4 inch of broth to a large skillet, and arrange the turkey in a single layer on top. Cover the skillet, bring the broth to a simmer, and cook until heated through.