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 perfectly roasted turkey can seem like an intimidating task. With a large 20-pound bird, it’s especially tricky to get the breast meat cooked through without the legs and thighs drying out. That’s why many home cooks opt to prepare a smaller turkey, typically in the 10 to 14 pound range, for Thanksgiving or other special occasions. But how long does it actually take to roast a petite turkey? Let’s take a look.
Estimating Cook Times Based on Weight
The most reliable way to determine turkey cook time is the standard calculation of 20 minutes per pound. This applies whether you are cooking a massive 30-pounder or a more manageable 12-pound bird
For example, for a 10-pound turkey, allow about 3-4 hours of roasting at 350°F. A 12-pounder would need 4-5 hours, and a 14-pound turkey would need between 5-6 hours in the oven. These ranges account for differences in turkey shapes and proportions.
To be even more precise, you can factor in whether your small turkey is stuffed or unstuffed. A stuffed turkey will require more time to safely cook the insides to 165°F.
Here is a simple guide for estimated cook times based on weight:
- 10 lb. turkey – 3-4 hours
- 12 lb. turkey – 4-5 hours
- 14 lb. turkey – 5-6 hours
Add 30 minutes to the time if you are stuffing the cavity
Use a Meat Thermometer for Accuracy
While the minutes per pound method provides a decent estimate, the only way to definitively determine doneness is by using a meat thermometer. Investing in an instant-read digital thermometer is essential for perfectly cooked poultry every time.
To test for doneness, insert the probe into the thickest part of the thigh without touching any bones. The turkey is finished cooking when the temperature reads 165°F.
Double check by piercing the breast as well. It should also register 165°F. If the breast is at 165° but the thigh is lower, continue roasting until the thighs are up to temp.
Let the turkey rest for 15-30 minutes before carving to allow the juices to redistribute. The temperature will rise 5-10 degrees during this time.
General Roasting Guidelines
To start, always completely thaw smaller frozen turkeys in the refrigerator for 24 hours per 4 pounds. Cooking from frozen can result in underdone, dangerous meat.
Pat the turkey dry and lightly coat with oil or butter. Season generously inside and out with salt, pepper and any other preferred herbs and spices. Stuff lightly, if desired, and truss to hold everything together.
Place breast side up on a V-rack in a roasting pan. Tent loosely with foil to prevent over-browning. Roast at 350°F, basting every 30 minutes with pan drippings.
Remove the foil during the last 30-60 minutes for crispy, golden skin. Use the thermometer as described above to determine when the turkey has reached a safe final temperature.
Let rest before slicing and serve with your favorite holiday sides and fixings. With the right technique, even a petite turkey can become the centerpiece of your perfect Thanksgiving or Christmas meal.
Frequently Asked Questions
What if my turkey is smaller than 10 pounds?
For very small turkeys under 10 pounds, decrease the cooking time slightly to about 15-18 minutes per pound. Follow the same roasting method, basting throughout and using a thermometer to confirm it reaches 165°F.
What about larger “small” turkeys over 14 pounds?
Turkeys in the 14-18 pound range are still considered small. Give yourself 6-7 hours for a 16 pound turkey and 7-8 hours for an 18 pounder. Closely monitor with a meat thermometer and tent with foil to prevent overcooking.
Will cooking two small turkeys be faster than one large bird?
Yes, you can decrease the overall roasting time by cooking two smaller turkeys rather than one giant one. Just be sure to stagger them, starting the smaller bird first. Have the second turkey ready to go into the oven as the first finishes.
Can I speed up the cook time at a higher temperature?
It’s not recommended to roast a turkey at temperatures over 350°F, as the exterior will overcook before the interior is finished. Slow roasting is key for a juicy bird. If crunched for time, try spatchcocking or quartering the turkey.
Should I cook a turkey breast differently than a whole bird?
Turkey breasts can be roasted in about 2-2.5 hours at 350°F since they are thinner. Still rely on the thermometer for readiness and tent with foil to prevent drying out. Let rest for at least 15 minutes after cooking.
Can I microwave or slow cook a small turkey?
Microwaving is not recommended, as it often yields uneven results. Slow cooking is an option, but be sure to brown the skin at 400°F for about 30 minutes first, then finish cooking on low 6-8 hours until 165°F.
The Takeaway
The most reliable way to gauge cook time for a small turkey is the standard calculation of 20 minutes per pound. Always confirm doneness by temperature, not appearance. For moist, flavorful meat, slow roast at 350°F until the thighs and breast register 165°F on an instant-read thermometer. Letting the turkey rest before carving also ensures you end up with a tender and juicy holiday bird.
When to Put Water in the Turkey Roasting Pan
Putting vegetables in the bottom of the roasting pan will help the gravy taste better. Before you put the bird in the oven, add 1/2 cup of water to keep the vegetables from burning. You can substitute 1/2 cup dry white wine for extra flavor. If you are sans veggies, you can skip putting liquid in your roasting pan.
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.
