From a smaller 15lb turkey to a 20+lb bird, our food editors are sharing advice on oven temperatures, cooking times, and when to carve the bird before dinner—plus, tips to keep turkey moist.
Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?
Its Thanksgiving Week! If youre hosting, youve got a lot to do. Youll need to straighten up and get everything clean. If you havent yet, getting a few Thanksgiving decorations out is a good idea. Of course you should be doing all your shopping—dont want to wait until Wednesday for that. Oh, and youll want to start preparing the turkey!
Weve cooked a fair number of turkeys over the years at Country Living, and not to toot our horns too much but weve got the technique pretty dialed in. So follow these simple instructions and youll be carving a perfectly browned bird worthy of a Norman Rockwell painting this year.
Quick note: If youre cooking the most popular size, a 20 pound turkey, then you might want our Step by Step Guide for Preparing and Cooking a 20-Pound Thanksgiving Turkey.
Roasting a big 16 lb Butterball turkey can seem intimidating for many home cooks. With proper planning and following some timing guidelines even novice cooks can pull off a moist golden brown turkey for Thanksgiving or any special occasion. Read this simple guide to get step-by-step instructions and answers to common FAQs about roasting a 16 lb Butterball turkey in the oven.
Choosing and Thawing the Turkey
Butterball is the most trusted turkey brand for good reason – their birds are specially bred to have more white meat and come pre-basted for added moisture and flavor. A 16 lb turkey will provide plenty of leftovers for sandwiches and soups
Be sure to remove the giblets from the inner cavities as soon as you bring the turkey home. Rinse inside and out with cool water and pat completely dry with paper towels. For best flavor, you can brine, rub the skin with oil or herbs, or stuff the cavity before roasting.
To safely thaw a large frozen turkey, plan ahead and allow 24 hours of refrigerator thawing time for every 4-5 lbs. A 16 lb turkey will need over 3 days in the fridge to thaw completely. Do not thaw on the counter at room temperature – this encourages bacterial growth.
Preparing the Turkey for Roasting
Once thawed, pat the turkey completely dry and rub inside and out with olive oil or softened butter. Generously season the cavity with salt and pepper. Tuck the wing tips under the body and tie the legs together with cooking twine to hold its shape.
Place the turkey breast side up on a V-rack in a large roasting pan. Scatter some onion, celery, carrots and fresh herbs in the bottom of the pan to make flavorful gravy with the drippings.
Calculating Cook Time for a 16 lb Butterball Turkey
Here are approximate roasting times for a 16 lb turkey:
- Unstuffed = About 3 – 3 1/2 hours
- Stuffed = About 4 1/2 – 5 hours
A food thermometer is the only sure way to confirm doneness. The Butterball turkey is done when the:
- Thigh reaches 180°F
- Breast reaches 170°F
Start checking the temperature during the last hour of estimated roasting time. Ovens vary, so rely on the thermometer, not the clock.
Step-by Step Roasting Directions
Follow these simple steps for roasting your 16 lb Butterball turkey to perfection:
-
Preheat oven to 325°F.
-
Prepare turkey as described above and place on V-rack in roasting pan.
-
Roast turkey, uncovered, for estimated time based on stuffed vs unstuffed.
-
About an hour before estimated finish time, start periodically checking the internal temp in the thigh and breast area using a food thermometer.
-
Once the turkey reaches the proper internal temperature (180°F thigh/170°F breast), remove it from the oven.
-
Allow the turkey rest for 20-30 minutes before carving – this helps juices redistribute for moist meat.
-
Make gravy from the drippings, then carve turkey and serve immediately. Enjoy!
Turkey Roasting Tips and FAQs
Follow these extra tips and answers to common questions for roasting success:
-
For food safety, cook stuffing separately to ensure it reaches a safe internal temperature of 165°F.
-
Basting the turkey as it roasts adds moisture and flavor. Baste every 30 minutes.
-
If the skin is browning too quickly, tent loosely with foil to slow it down.
-
Letting the turkey rest after cooking allows juices to absorb back into the meat. Never skip this step!
-
Cook times may be shorter for stuffed turkeys since the stuffing acts as insulation. Rely on a thermometer.
-
For easier carving, let the turkey rest on a cutting board rather than in the roasting pan.
-
Leftovers can be refrigerated for 3-4 days. Reheat thoroughly to 165°F.
-
For best safety and taste, it’s preferable to roast the turkey just before serving rather than cooking it days in advance. But you can cook a day or two early if needed.
Conclusion
Roasting a 16 lb Butterball turkey is easier than you think with this handy time chart and temperature guidelines. Allow about 3 – 3 1/2 hours if unstuffed, and 4 1/2 – 5 hours if stuffed. But always rely on hitting the correct internal temperature to determine doneness, not the clock. Resting the turkey after cooking and making flavorful gravy from the pan drippings are also essential steps. Follow this simple process for a gorgeous, delicious holiday turkey your family and friends will rave about.
Step One: Thaw the Turkey
If youre still trying to decide what size turkey to cook, well say smaller is actually better. Itll cook faster and more evenly, and the meat will be more tender. If youve got a big crowd, you can even cook two small turkeys.
Either way, if your turkey is frozen, youll need to thaw it. The best and safest way to do this is in the fridge, and youll want to start several days ahead. Here are some general thaw times:
- Under 7 pounds: 1 day before (Wednesday morning)
- 8 to 11 pounds: 2 days before (Tuesday morning)
- 12 to 15 pounds: 3 days before (Monday morning)
- 16 to 20 pounds: 4 days before (Sunday morning)
- 21 pounds or more: 5 days at least (Saturday morning)
If you need a quicker method, check out our Turkey Thawing Guide.
Step Three: Preheat the Oven and Add Vegetables to the Pan
We recommend preheating the oven to 325°F. While higher temperatures will cook a turkey faster, theyll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through. This isnt a weeknight meal that you should be rushing through; low and slow is the way to go.
The important thing is to cook the bird until the internal temperature reaches 160º to 165ºF on an instant-read thermometer. Note: Once you remove your turkey, the temperature will continue rising another 20 degrees or so. So its okay to pull it out a little when the temperature is a little lower, as long as it gets to the right temperature before you carve it.