From a 15-pound turkey to a 20-pound bird, our food editors talk about how to cook, when to carve, and what temperatures to use in the oven. They also give advice on how to keep the turkey moist.
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Over the years, we’ve cooked a lot of turkeys here at Country Living. We don’t want to brag, but we think we have the technique down pat. (We can even help you fix a burnt turkey if need be. If you follow these easy steps, you’ll be able to carve a bird this year that looks like it came from a Norman Rockwell painting.
Cooking a stuffed turkey for the holidays can seem daunting but it doesn’t have to be. With some simple tips and techniques, you can roast a delicious 12 pound stuffed turkey with tender juicy meat and perfectly cooked stuffing.
Overview of Cook Times
The general guideline for stuffed turkeys is to cook approximately 15-18 minutes per pound at 325°F This means a 12 pound stuffed turkey will take roughly 3 to 3 1/2 hours to fully cook.
However, keep in mind that stuffed turkeys take longer than unstuffed since the stuffing is denser and needs more time to heat through. It’s crucial to use an instant-read meat thermometer to check doneness rather than relying solely on cook times.
Here’s a quick overview of approximate cook times for various weights of stuffed turkeys:
- 8-10 lbs: 2 3/4 – 3 1/2 hours
- 10-12 lbs: 3 – 3 1/2 hours
- 12-14 lbs: 3 1/2 – 4 hours
- 14-16 lbs: 4 – 4 1/4 hours
- 16-18 lbs: 4 1/4 – 4 3/4 hours
As you can see, a 12 pound turkey should roast for approximately 3 to 3 1/2 hours for the best results.
Step-by-Step Method
Follow these simple steps for roasting a juicy, tender 12 pound stuffed turkey:
1. Prep the Turkey
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Remove giblets and neck from the turkey cavities. Rinse the turkey inside and out with cold water and pat dry with paper towels.
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Lightly coat the skin with olive oil or melted butter. This helps the skin brown and crispen.
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Generously season the inside cavities and outside skin with salt and pepper. You can also rub the skin with fresh herbs like sage, thyme, or rosemary.
2. Prepare the Stuffing
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Make your favorite stuffing recipe. Allow it to cool completely before stuffing the turkey.
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Loosely spoon the stuffing into the neck and body cavities. Do not overpack it or the stuffing and turkey meat may be undercooked.
3. Truss the Turkey
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Tuck the wing tips under the body and tie the legs together with kitchen string or silicone bands. This keeps the limbs close to the body for more even cooking.
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You can also place the turkey breast-side down for the first hour, then flip breast-side up for browning and the remainder of the roasting time. This keeps the breast meat extra moist.
4. Roast the Turkey
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Place stuffed turkey breast-side up on a roasting rack in a pan. Tent loosely with foil to prevent over-browning.
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Roast at 325°F for approximately 3 – 3 1/2 hours until the thighs reach 175°F and stuffing reaches 165°F on an instant-read thermometer.
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Baste occasionally with pan juices for increased moisture and flavor.
5. Rest and Carve the Turkey
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Allow the cooked turkey to rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat for better moisture.
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Carve the turkey and serve warm with the stuffing, gravy, and your favorite holiday sides. Enjoy!
Why a Meat Thermometer is Essential
Relying on cook times alone isn’t the most reliable way to know when your stuffed turkey is fully cooked. That’s because there are several factors that can speed up or slow down the roasting time:
- The exact size and shape of your particular turkey
- How cold the turkey was before roasting
- Variations in your oven’s temperature
- How tightly packed the stuffing is
This is why using an instant-read meat thermometer is so important. It eliminates any guessing and ensures the turkey reaches a safe minimum internal temperature throughout.
Stuffing should reach 165°F and the thigh meat should reach 175°F for proper food safety and doneness. Checking with a thermometer guarantees your holiday meal is perfect.
Common Mistakes to Avoid
Roasting a stuffed turkey sounds simple, but there are a few common mistakes that can lead to undercooked poultry or dry, overcooked meat:
- Not thawing the turkey completely before roasting
- Overpacking the stuffing into cavities
- Forgetting to check internal temperatures with a meat thermometer
- Cooking at too high of a temperature which dries out the meat
- Not allowing the cooked turkey to rest before carving
As long as you avoid these pitfalls, your 12 pound stuffed turkey will turn out juicy, tender and delicious using this simple roasting method.
Frequently Asked Questions
How long per pound should I cook a stuffed turkey?
The general rule of thumb is 15-18 minutes per pound for a stuffed turkey cooked at 325°F. So for a 12 pound stuffed turkey, roast for approximately 3 to 3 1/2 hours total.
Can I cook the stuffing longer if needed?
Absolutely. If the turkey reaches the desired internal temperature of 175°F before the stuffing hits 165°F, simply remove the turkey from the oven and continue roasting just the stuffing until fully cooked through.
Should I cook a stuffed turkey at 325°F or 350°F?
We recommend roasting at 325°F, especially for larger birds like a 12 pound turkey. The more moderate 325°F temperature prevents the turkey skin and meat from drying out while allowing time for the dense stuffing to fully cook.
Can I roast a stuffed turkey uncovered the whole time?
For the highest quality results, we suggest lightly tenting the turkey with foil during the second half of roasting time. This prevents the breast meat and skin from over-browning or drying out while the legs and stuffing finish cooking.
How long should I let a stuffed turkey rest before carving?
Letting the roasted turkey rest for 15-20 minutes allows the juices to redistribute through the meat. This makes the turkey much more moist and tender when you slice into it. Resist digging in right away!
Get Plump, Juicy Results
Cooking a 12 pound stuffed turkey doesn’t have to be difficult or intimidating for the holidays. Just follow the tips above for prep, temperature, cook times, and proper use of a meat thermometer. In 3 to 3 1/2 hours, you’ll have a gorgeous, golden turkey with tender meat and perfectly cooked stuffing.
Now: Preheat the Oven and Add Vegetables to the Pan
We recommend preheating the oven to 325°F. High temperatures will cook a turkey faster, but they also make it more likely that the outside will singe or even burn before the inside is fully cooked. You shouldn’t rush through this meal during the week; low and slow is the way to go.
What matters is that you cook the bird until an instant-read thermometer reads 160o to 165o˺F inside. Note: Once you remove your turkey, the temperature will continue rising another 20 degrees or so. Just make sure it reaches the right temperature before you cut it. If it gets a little cooler, it’s fine to take it out a little early.
Next: Air-Dry the Turkey and Season it With Salt and Pepper
Once the turkey is no longer frozen, take it out of all of its packaging and place it on a so air can flow around it. Then, pat it dry all over, and season it generously with salt and pepper. Put it back in the fridge for at least an hour, and up to overnight.
This way of letting the skin dry will help you get a beautifully browned roast turkey with skin that is crispy and full of flavor. And putting salt on it ahead of time lets it soak into the meat, making it tastier and more flavorful.
