How long to cook a turkey by weight — the chart and the pull-at-150°F trick

For a whole, unstuffed turkey, the rule is simple: plan on about 13 minutes per pound at 350°F. That works out to roughly 3 hours for a 12- to 14-pound bird — the size that shows up on most Thanksgiving tables. Bon Appétit’s editors also push one counterintuitive move: pull the bird when the breast reads 150°F, not 165°F, and let residual heat finish the job.

The timing chart swings wide. An 8- to 12-pound turkey needs 1¾ to 3 hours; 15 to 16 pounds needs 3½ to 3¾ hours; 18 to 20 pounds needs 4 to 4¼ hours; and a 21- to 22-pound bird needs 4½ to 4¾ hours. Those estimates assume a fully thawed, unstuffed bird. Start checking about three-quarters of the way through, and remember: “the thermometer — not the clock — gets the final say.”

Why 150°F is the real magic number

The USDA recommends 165°F in the breast, thigh and leg. But Bon Appétit food director Chris Morocco takes dark meat even higher — 175° to 190°F — so its connective tissue breaks down. Since the breast and legs hit their ideal temperatures at different times, the test kitchen pulls the whole bird when the breast reaches 150°F, then checks periodically as it rests to make sure it climbs to 165°F.

That rest matters. Thirty to 60 minutes lets the juices redistribute, so the meat stays moist when you carve. Skip the foil tent, too — the bird holds its own heat, and trapped steam turns crispy skin limp.

Before the oven goes on, handle two things. A frozen turkey needs about 24 hours in the fridge per 4 to 5 pounds, so a 12- to 14-pound bird wants three to four days. And dry-brine it for 12 hours to 3 days, uncovered: the salt works back into the meat, keeping it tender and encouraging browning.

Want it done faster? Andy Baraghani’s two-temperature method starts at 425° to 450°F for 30 to 45 minutes, then drops to 300° to 350°F for another 65 to 85 minutes — enough for a 12- to 16-pound turkey in around two hours with a bronzed honey glaze. Or roast it in parts: two legs, two wings and one breast at 425°F for 20 to 25 minutes, then 300°F for 50 to 70 minutes, pulling each piece as it hits temperature.