Bone In Turkey Breast Cooking Time

If, like most of us, you only cook a turkey once a year (Thanksgiving), when that time arrives you probably have a few questions. Hopefully by the time you get to this page, you've figured out how long it takes to thaw a frozen turkey, and you've got a pretty good roast turkey recipe (or at least the right mix of seasonings) ready to go. Now you just need to know how long to cook a turkey for, so it turns out juicy and delicious, and not undercooked or dried-out and burnt. (If you want to save yourself the Google in a few hours, open up this page on how to carve a turkey now).

Okay. Let's answer some frequently asked questions about roasting a Thanksgiving turkey.

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How Long Do I Cook an Unstuffed Turkey? (Recommended)

The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. That is the best and safest way to know when your turkey is ready without overcooking it. Insert the thermometer into the thickest part of the bird between the breast and thigh (being sure not to hit bone). It's done when the thermometer just reaches 165ºF. In general, you should plan to cook a turkey for around 15-20 minutes per pound at 325ºF to get to that temp. But that's only an estimate! The time will vary based on the exact size of the bird, as well as the size of the oven and how accurate its temperature gauge works, and whether or not the bird is stuffed.

So let's say you've got a 10-pound bird. At 325ºF it should cook anywhere between 2.5 hours to 3 hours and change. For an 18-pounder, you're probably looking at around 3.5 to 4 hours of oven time. For a 20-pound turkey, settle in for the afternoon. This could take around 4 to 4.5 hours.

One note: We actually don't recommend you cook the stuffing inside the turkey. It increases the chances the turkey will cook unevenly and you miss out on the delicious crispy-crunchy bits of the stuffing. Use a stovetop recipe or bake your stuffing separately.

I'm Cooking a Stuffed Turkey. How Long Do I Cook It For?

We can't talk you out of it, huh? We get it: sometimes tradition outweighs other concerns. If you're determined to stuff the turkey, you'll want to leave it in the oven at 325°F for 20-25 minutes per pound, and cover the turkey (especially the wings and drumsticks) with a loose tent of aluminum foil to keep them from drying out or burning. Again, check that thermometer as well as your recipe and cooking instructions.

Should I Put Water in My Turkey Roasting Pan?

If you are adding vegetables to the bottom of the roasting pan (they will help flavor your gravy), then add 1/2 cup water to prevent them from scorching. If you are sans veggies, you can skip putting water in your roasting pan.

Do I Cook a Turkey at 325 or 350 Degrees?

Though "low and slow" is a good rule for cooking a bird all the way through without burning it, there's no hard-and-fast rule. All of our temperature guides assume you're cooking at 325, but you can cook it a little warmer for roughly the same, or just a little less time. The best thing to do is consult your recipe. The important thing to stress is hitting that 165ºF mark with the instant-read thermometer so that you know it's safe to eat. Note: Once you remove your turkey, the temperature will continue rising another 20 degrees or so.

Do I Cover a Turkey When Cooking It?

Start by cooking the turkey uncovered—this will ensure that the skin gets a nice golden brown color. Check in on it after an hour or so, if you notice any areas that are browning too quickly, cover them with foil.

How Do I Keep My Turkey Moist?

Consider brining your turkey before you cook it. You can wet brine it in a solution of water, salt, sugar, and spices for a few days prior to roasting or simply rub down the cavity between the skin and the meat with kosher salt, cover it with plastic wrap, and refrigerate it for a day or so. You can also try roasting your turkey in an oven-safe roasting bag. Follow the directions on the box for how to properly use a roasting bag.

How Long Do I Wait Until I Carve the Turkey?

For maximum juiciness, let the turkey rest a good half-hour to 45 minutes before carving. This gives it time for the juices to redistribute, helping to ensure moist meat. It also allows you time to make the aforementioned gravy and perhaps drink a glass of wine and memorize a few good Thanksgiving jokes before heading out to sit down with the family and eat.

Christopher Michel Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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