How Long To Cook A 7 Pound Turkey

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Having Thanksgiving dinner right on time is easy when you know how long to cook a turkey.

Thanksgiving can be a multi-24-hour interval cooking marathon. All the planning oft centers effectually the main event—that giant, glistening turkey. We'll tell you what size turkey to buy and how long it needs to roast so you tin can plan your perfect holiday.

Acquire how to cook a turkey with help from our Test Kitchen.

How Long Does It Take to Cook a Turkey?

Use this chart to figure out how long to cook a turkey (unstuffed) in a 325°F oven, according to its size:

Turkey Weight	Cooking Time	Doneness Temperature
4-6 lb. breast	1 hour 30 mins–2 hrs fifteen mins	165°F
6-eight lb. chest	2 hrs xv mins–three hrs 15 mins	165°F
8-12 lbs.	2 hrs 45 mins–3 hrs	170-175°F
12-14 lbs.	iii hrs–3 hrs 45 mins	170-175°F
14-18 lbs.	3 hrs 45 mins–4 hrs 15 mins	170-175°F
18-twenty lbs.	iv hrs fifteen mins–4 hrs xxx mins	170-175°F
20-24 lbs.	four hrs 30 mins–v hrs	170-175°F

Download Chart

How to Cheque the Temperature of a Turkey

To detect out if your turkey is fully cooked, insert a meat thermometer into the meatiest, thickest office of the bird (typically the thighs). Yous're aiming for between 170º and 175º for a whole bird and 165º for a turkey breast.

When taking the temperature, brand sure that the thermometer doesn't touch any bone, as this can give a false high reading and leave you with undercooked (read: unsafe) meat. And, if the meat isn't to temperature, make sure you wash the probe of the thermometer in hot, soapy water before testing the turkey once again.

In the market for a meat thermometer? Our Exam Kitchen recommends the elevation-of-the-line Thermapen Mk4 thermometer for its accuracy and easy-to-read display. Nosotros also similar the colorful ThermoPop. Whatever you practise, don't rely on your turkey's pop-up timer. Many times they pop too late—if they even popular at all—leading to a dry, overcooked bird.

What Size Turkey to Buy

People hosting their first Thanksgiving often wonder how much turkey per person? You'll need one pound of turkey per invitee. When you can't discover the magical 12 pound turkey for 12 guests, just circular up! It'south better to have too much food than to run short on the signature dish of Thanksgiving.

If you're serving a hungry agglomeration or yous really want to eat leftover turkey for the balance of the week, you can circular up to one and a quarter pounds of turkey per person. Then you can make our favorite leftover turkey recipes.

What Temperature to Melt a Turkey

Our Test Kitchen recommends roasting a turkey at a steady 325º for the unabridged melt time. This temperature is low enough that yous don't need to worry about wet evaporating apace and drying out the turkey, but it's also warm enough to cook the bird all the way through at a quick pace. Before the large twenty-four hour period, exist sure to check if your oven is working properly.

How Long to Cook a Turkey per Pound

The general rule is fifteen to 20 minutes per pound of turkey when cooking an unstuffed turkey. Since roasting a blimp turkey is no longer considered nutrient-safe (not to mention doing then dries out the turkey meat) it'due south best to stick to this method and bake one of these crowd-pleasing stuffing recipes in a separate dish.

Tips for Cooking a Turkey

Great—you know your roasting time. But before you nail down your Thanksgiving game programme, don't forget to factor in these other time-consuming steps.

1. Defrost. Thawing a turkey can accept anywhere from iii to five days. So if y'all've bought a frozen turkey, be sure it is placed in the fridge with plenty of fourth dimension to thaw.
2. Preheat the Oven. Set aside 15 to xx minutes to allow your oven to thoroughly preheat. Since many home ovens heat unevenly, it'southward a proficient idea to let your oven come up to temperature, and so look 5 to ten more minutes before placing the turkey inside. This allows the heat to evenly disperse in the oven earlier you open the door. It is also a skillful idea to rotate your turkey at least every 60 minutes to help everything melt evenly.
3. Residue. Finally, allow the turkey to residue for at least 30 minutes before you carve it. Resting lets the meat cool slightly and reabsorb juices that were bubbles to the surface in the hot oven. This reabsorption is what gives yous plump, tender meat. If you cleave the turkey correct away, you lose all that tenderness in a pool on your cut board or plate!

Desire to make the all-time gravy? Learn how to make gravy from pan drippings.

How exercise I get crispy, brown pare on my turkey?

The trick to well-baked, gilded brownish pare starts before the turkey even goes in the oven. Plus, you already accept this secret ingredient in your pantry! The day earlier Thanksgiving, remove the bird from its packaging and take out the giblets. And so, massage kosher salt all over the turkey. Render the bird to the fridge until it's ready to roast on the big day. This technique not just seasons the meat, it also helps to draw out excess moisture from the skin that, once baked, will be nice and crispy.

Should I baste my turkey?

No—and it all has to practice with temperature. Basting requires you to open the oven door, which lets rut out and cools the surface of your bird. Every fourth dimension you lot baste, you're increasing the overall cooking time of your turkey. And more time in the oven leads to dry out, tough meat.

Pair Your Turkey with These Amazing Sides

Traditional Holiday Stuffing

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, just you tin also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

Rich & Creamy Mashed Potatoes

Information technology's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, and then cook and serve them from a slow cooker. For a special affect, sprinkle this flossy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan

Cranberry Sauce

I turn to this recipe frequently because I can prepare it a solar day ahead—information technology'south so convenient when visitor'south coming. And with only a trace of fatty, the fruity side dish is nutritious and succulent.—Nancy Zimmerman, Greatcoat May Court House, New Jersey

Aunt Margaret's Sweet Potato Casserole

My great-aunt made an incredible sweet potato goulash for our vacation dinners. I've lightened it upwardly a bit, but nosotros dearest it but the same. —Beth Britton, Fairlawn, Ohio

Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, and then drizzle with an orangey coat that makes them processed-sweet. —Heather Clemmons, Supply, Due north Carolina

Crescent Dinner Rolls

These light, gold rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip upwardly a batch of these from-scratch rolls, since they're a delightful way to circular out a meal. —Debra Falkiner, St. Charles, Missouri

Sausage Staff of life Dressing

My husband and male parent go crazy for this dressing. Leftovers are rare but they freeze quite well. To save fourth dimension, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little blistering time since it will be cold. —Bette Votral, Bethlehem, Pennsylvania

Holiday Green Bean Goulash

Try this green bean casserole and you'll never go back to the onetime stuff. — Laura Autumn-Sutton, Buhl, Idaho

Best Always Mac & Cheese

To brand this amazing mac, I make a sauce loaded with three dissimilar cheeses to toss with the noodles. When baked, it'south gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin

Brussels Sprouts in Rosemary Cream Sauce

Brussels sprouts in a rosemary-infused foam sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

Cheesy Corn Spoon Bread

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. 2d helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois

Roasted Sweet Potato Salad with Honey-Maple Vinaigrette

This salad makes a beautiful presentation for the holidays with the brilliant colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania

Cauliflower au Gratin

Count on this dish to brand new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or one-half the cauliflower, and the green veggie tastes simply equally good! —Jacki Ricci, Ely, Nevada

Triple-Blimp Sweet Potatoes

My kids go for sugariness potatoes stuffed with leftover turkey and dressing. Nosotros enjoy existence in the kitchen together, each of u.s.a. making our own spud boats. —1 Burke, Bella Vista, Arkansas

Thyme-Roasted Carrots

Cut the carrots lengthwise makes this dish look actress pretty. For a little more than elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas Metropolis, Missouri

Beloved-Squash Dinner Rolls

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Potato Pan Rolls

My family unit loves these rolls and requests them often. They don't take long to brand because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Rum Vanilla Cranberry Sauce

Cranberry sauce is one of my favorite things—this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that'south far from the usual! —Ashley Lecker, Green Bay, Wisconsin

Perfect Dinner Rolls

These rolls melt in your mouth. I loved them as a child, and I'g happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, Northward Dakota

Parmesan Creamed Spinach

This rich and flossy spinach dish takes minutes to make. If I'm expecting guests, I'll double or triple the recipe. —Leann Ross, San Tan Valley, Arizona

Raisin-Studded Apple Stuffing

This is the only stuffing my family unit will permit on our holiday tabular array. With Italian sausage and a alloy of so many swell flavors, it's virtually a meal in itself. No wonder it won get-go prize in a local recipe competition! —Teri Lindquist, Gurnee, Illinois

Molded Cranberry Nut Salad

Nosotros try lots of cranberry recipes, and this 1 is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church building potluck I've taken it to! —Eleanor Arthur, Seattle, Washington

Baked Parmesan Breaded Squash

Baked xanthous squash is beautifully crispy. You don't take to turn the pieces, but exercise keep an eye on them. — Debi Mitchell, Flower Mound, Texas

Pumpkin Pan Rolls

Serve these spicy-sugariness pumpkin rolls for dinner—or at any fourth dimension of day–and become fix to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas

Slow Cooker Bacon-Mushroom Dressing

My favorite stuffing uses a dull cooker, which helps when your oven's busy. Information technology goes with everything from turkey to game hens. —Hope Wasylenki, Gahanna, Ohio

Garlic and Herb Mashed Potatoes

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and permit them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas

Cornmeal Rolls

Gold and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois

Dark-green Bean Goulash

This easy dark-green edible bean casserole has always been ane of my favorite dishes. You lot can make it before whatever guests get in and refrigerate it until information technology's ready to bake. —Anna Baker, Blaine, Washington

Special Herb Dressing

Hither'south a fabulously satisfying dressing with all the great tastes people crave: meat, fish herbs, earthy mushrooms, crunchy apples and h2o chestnuts, and a zesty burst of tart cranberries. —Trudy Williams, Shannonville, Ontario

White Cheddar Mac & Cheese

My mac and cheese is unproblematic and has lots of flavor from the cheeses and ground chipotle chile. I employ conchiglie pasta considering its shape allows more melted cheese to puddle inside. Yum! —Colleen Delawder, Herndon, Virginia

Apricot-Apple Cranberry Sauce

Though I adopt this as a side dish, my sister swears it makes the best topping in the globe for a slice of Thanksgiving turkey. —Aysha Schurman, Ammon, Idaho

Vacation Rice Salad

Information technology's prissy to prepare a cold salad similar this when entertaining because it can be made alee and doesn't take up valuable oven space.

Grandma'due south Southern Collard Greens

My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida

Slow-Cooker Creamed Corn with Bacon

Every time I accept this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It's decadent, homey and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia

Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That's all the endorsement I need. Sometimes I use gilded or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Molded Cranberry-Orange Salad

When I have this dish to potlucks during the holidays, people e'er ooh and aah. Feel free to top with whipped cream for added entreatment. —Carol Mead, Los Alamos, New Mexico

Cranberry-Apple Red Cabbage

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My High german grandmother would be impressed, I retrieve! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

Southern Cornbread Dressing

This recipe, one of my favorite vacation side dishes, makes a lot. Information technology'southward perfect for company, even though it started as a way to stretch the food we had for our large family. —Margaret E. Kendall, McConnelsville, Ohio

Jazzed-Up Green Edible bean Casserole

This is not your mama'south light-green bean casserole, only she'll still exist raving about information technology! Afterward trying many variations, I decided to give this onetime standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. —Scott Rugh, Portland, Oregon

Roasted Brussels Sprouts with Cranberries

In that location's nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, merely you can let your imagination accept over. Add a handful of raisins or walnuts at the stop, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York

Sweet Potato Stuffing

Mom likes to brand sure there will exist plenty stuffing to satisfy our big family. For our holiday gatherings, she slow-cooks this tasty sweetness potato dressing in addition to the traditional stuffing cooked within the turkey. —Kelly Pollock, London, Ontario

Roasted Butternut Tossed Salad

This salad makes an like shooting fish in a barrel and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local eating house. I incorporated the fall season of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia

Crunchy Broccoli Salad

Growing up, I never liked broccoli, but I'1000 hooked on this salad'south light, sweet taste. Information technology gives broccoli a whole new expect and personality. —Jessica Conrey, Cedar Rapids, Iowa

Triple Cranberry Sauce

Cranberry fans will enquire for this sauce again and once more. It's loaded with their favorite fruit—in fresh, stale and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois

Dijon Scalloped Potatoes

My family loves this flossy and colorful recipe for cheesy potatoes. Information technology has both sweetness and white potatoes, lots of rich, buttery season and a pretty, aureate-nibble topping. —Carolyn Putnam, Norwalk, Ohio

Grandma's Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is across me! She ever made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

"Everything" Stuffing

My family goes crazy for this stuffing that I make in the slow cooker. Information technology freezes well then we tin enjoy information technology long afterward Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania

Holiday Brussels Sprouts

Make Brussels sprouts special with peas, celery and, of class, bacon. The recipe doubles hands if needed. —Jodie Beckman, Council Bluffs, Iowa

Former-Fashioned Dressing

Remember Grandma'south delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family unit-favorite dressing. Y'all'll love the fact you can make information technology in your tedious cooker. —Sherry Vink, Lacombe, Alberta, Canada

Italian Three-Cheese Macaroni

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania

Balsamic Iii-Bean Salad

Here's my little girl's favorite salad. She devours it just about every bit fast equally I can brand it. I advise preparing it ahead of time then the flavors tin can get to know each other. —Stacey Plume, Jay, Oklahoma

Amber's Sourdough Stuffing

All my kids and grandkids absolutely love this sourdough stuffing, simply especially my girl-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my married man. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

Brownish Sugar-Glazed Sweet Potatoes

Our family unit cherishes a tradition of sugariness potatoes with apples and raisins. If I suggest something different, they say "Oh NO, Beema, that's part of the beloved." —Judy Batson, Tampa, Florida

Rice Dressing

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make information technology a repast in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas

Holiday Lettuce Salad

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to swallow their fruits and vegetables. —Bryan Braack, Eldridge, Iowa

Honey-Butter Peas and Carrots

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

Sweet Onion Creamed Corn

A friend from church gave me this piece of cake and delicious recipe more than xl years ago, and I still brand information technology regularly. She was from the S, and whenever I cook it, I retrieve her fondly. —Nancy Heishman, Las Vegas, Nevada

Pomegranate Persimmon Salad

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

Source: https://www.tasteofhome.com/article/how-long-to-cook-a-turkey/

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