The information provided in this article is intended for general guidance only. Always follow proper food safety practices when handling, thawing, and cooking poultry. Undercooked turkey can pose a risk of foodborne illness. To ensure your turkey is safe to eat, use a calibrated meat thermometer. Cooking times are approximate and may vary based on oven performance and turkey size. If in doubt, consult official food safety resources such as the Government of Canada or USDA guidelines.
How Much Turkey to Buy
For a whole bird, I go with around 1 ½ lb (680g) per person.
How to Thaw a Turkey
Refrigerator – The simplest and safest method to thaw your turkey is in the refrigerator but you will need to plan well ahead as it takes a while (approximately 1 day per 4 to 5 pounds (1.8kg to 2.25kg) of turkey). To thaw your turkey in the refrigerator, place the frozen turkey in the original wrapper into a large pan or container to contain any condensation and juices that may leak. Place the turkey in the refrigerator and allow to thaw according to the chart below. Once fully thawed, the turkey can remain in your fridge for 1 to 2 days before cooking.
| Whole Turkey (Weight) | Number of Days to Thaw in the Refrigerator |
|---|---|
| 8 to 12 lbs (3.5 to 5.5 kgs) | 2 to 3 days |
| 12 to 16 lbs (5.5 to 7.25 kgs) | 3 to 4 days |
| 16 to 20 lbs (7.25 to 9 kgs) | 4 to 5 days |
| 20 to 24 lbs (9 to 11 kgs) | 5 to 6 days |
*Turkeys are unstuffed
Cold Water – If you do not have the time or room in your refrigerator to thaw your turkey using that method, there is a quicker way but you do need to babysit the bird. Leave the turkey in its leak-proof packaging to prevent cross-contamination and ensure the turkey doesn’t absorb water. Fill a large bin or cooler with cold water and fully submerge the turkey. Fully change the water every 30 minutes and allow the turkey to thaw for 30 minutes per pound (454g) of turkey (see the chart below for approximate thawing times). If you thaw your turkey using the cold water method, you will need to cook it immediately – it is not safe to store a turkey thawed in cold water in your fridge before cooking.
| Whole Turkey (Weight) | Number of Hours to Thaw in Cold Water |
|---|---|
| 8 to 12 lbs (3.5 to 5.5 kgs) | 4 to 6 hours* |
| 12 to 16 lbs (5.5 to 7.25 kgs) | 6 to 8 hours* |
| 16 to 20 lbs (7.25 to 9 kgs) | 8 to 10 hours* |
| 20 to 24 lbs (9 to 11 kgs) | 10 to 12 hours* |
*Fully replacing the cold water every 30 minutes
**Turkeys are unstuffed
Tips for Roasting a Turkey
As always, I suggest investing in a leave-in digital probe thermometer for foolproof cooking. Simply insert the probe into the innermost part of the thigh. The internal temperature you are looking for is 165ºF. Once the temperature is reaches, double check the breast and wing meat to ensure the turkey is fully cooked.
For roasting, you can follow your favourite recipe or season and flavour the turkey as you’d like and roast it at 325ºF for the suggested times below, keeping an eye on the internal temperature of the turkey for accuracy.
| Whole Turkey (Weight) | Cook Time (with oven at 325ºF) |
|---|---|
| 8 to 12 lbs (3.5 to 5.5 kgs) | 2 ¾ to 3 hours |
| 12 to 14 lbs (5.5 to 6.35 kgs) | 3 to 3 ¾ hours |
| 14 to 18 lbs (6.35 to 8 kgs) | 3 ¾ to 4 ¼ hours |
| 18 to 20 lbs (8 to 9 kgs) | 4 ¼ to 4 ½ hours |
| 20 to 24 lbs (9 to 11 kgs) | 4 ½ to 5 hours |
*Turkeys are unstuffed
**Always refer to a meat thermometer to determine doneness
How Long to Rest the Turkey
Resting the turkey will not only free up your oven but it will also ensure you have the juiciest turkey ever. Loosely tent the turkey with aluminum foil and set aside to rest for 45 minutes to 1 hour. It will stay nice and hot and the time will allow for the juices to redistribute throughout the roast.