So How Long Does It Take to Cook a 16-Pound Turkey? Three and a half to four and a half hours depending on several factors… Delve into the specifics in this Herb-Roasted 16-Pound Turkey Recipe!
Cooking a whole turkey is a centerpiece of many special occasions, and getting it just right can be a bit daunting, especially if you’re a first-time cook. Achieving a beautifully cooked, flavorful turkey with crispy skin is the ultimate goal.
16lb Roast Turkey
This step-by-step guide is the best way to cook a 16-pound turkey. I’m covering different methods, cooking times, and tips to ensure a safe and delicious turkey for your Thanksgiving or special feast!
Prepare Turkey
To get the best results, start with a fresh or thawed turkey of about 16 pounds.
If using a frozen turkey, plan ahead for proper thawing by placing it in the refrigerator for several days or using the cold water method.
Dry Brining for Flavorful Turkey
The dry brine method involves rubbing kosher salt all over the turkey, including under the skin and in the cavity. Let the turkey sit uncovered in the refrigerator for 1-2 days to allow the flavors to penetrate the meat.
Prepare Turkey for Cooking
Before cooking, allow the turkey to sit at room temperature for about 1-2 hours. This helps it cook more evenly.
To ensure food safety, it’s best to cook stuffing separately in a separate baking dish! Instead stuff your turkey with with aromatics like garlic, thyme, and onion!
Instructions
How to Cook 16 Pound Turkey Recipe:
- Make sure the turkey is completely thawed if using a frozen turkey. To thaw, place it in the refrigerator for a few days or use the cold water method. Remove the neck and giblets from the turkey’s cavity and save them for making gravy or discard. Rinse the turkey inside and out with cold water and pat dry with paper towels.
- Prepare Aromatics & Seasonings! In a small bowl, mix the softened butter with the kosher salt, black pepper, paprika, dried thyme, dried rosemary, dried sage, and dried parsley to create a herb butter mixture. Carefully separate the unstuffed turkey skin from the breast and leg meat. Rub half of the herb butter mixture under the skin, distributing it as evenly as possible. Rub the remaining herb butter mixture all over the outside of the turkey, ensuring it is well coated.
- Place Aromatics Inside the Cavity! Preheat your convection oven to 325 degrees F (163 degrees C). Stuff the turkey’s cavity with the quartered onion, apple, peeled garlic cloves, and fresh thyme sprigs. This will add incredible flavors to the turkey without the need for traditional stuffing.
- Roast the Turkey! Place turkey breast side up on a roasting rack inside a shallow roasting pan. Loosely tent the turkey with aluminum foil for the first 2 hours of roasting to prevent the turkey from browning too quickly.
- After 2 hours, remove the foil to allow the turkey to develop a crispy skin.
- Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
Rest Turkey
- Once the turkey reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.
- Let the turkey rest for at least 30 minutes. This resting period allows the juices to redistribute, ensuring a flavorful and juicy turkey.
- While the turkey rests, pour the pan drippings into a separate baking dish or measuring cup and let the fat rise to the top.
- Skim off the fat and discard it.
- Place the roasting pan on the stovetop over medium heat and deglaze with chicken broth or water, scraping up the browned bits from the bottom of the pan to add flavor to the gravy.
- Whisk in a little bit of flour until the gravy reaches your desired consistency. See detailed Homemade Gravy Recipe here!
Serve Turkey!
Carve the turkey on a clean cutting board, starting with the breast meat and then moving to the dark meat. Serve the flavorful herb-roasted turkey with the delicious homemade gravy, green bean casserole, homemade cranberry sauce, candied yams, and pecan pie for a perfect Thanksgiving or special occasion meal!
Enjoy this flavorful and juicy turkey cooked to perfection, following this step-by-step guide, even if you are a first-time cook. The combination of aromatics, herbs, and proper cooking times will ensure a golden brown and delicious centerpiece for your holiday feast. Happy cooking!
Time Chart
Cooking time chart for roasting a 16-pound unstuffed turkey at various oven temperatures:
| Oven Temperature | Cooking Time (Approx.) |
|---|---|
| 325°F (163°C) | 3.5 to 4.5 hours |
| 350°F (177°C) | 3 to 4 hours |
| 375°F (190°C) | 2.75 to 3.5 hours |
| 400°F (204°C) | 2.5 to 3 hours |
| 425°F (218°C) | 2.25 to 2.75 hours |
Please keep in mind that these cooking times are approximate and can vary based on individual ovens, the turkey’s shape, and other factors.
For roasting a turkey, the most common oven temperature used is 325°F (163°C). This temperature provides a good balance between cooking the turkey thoroughly and achieving a golden-brown crispy skin.
Roasting a turkey at a higher temperature may me tempting for less time… Roasting a turkey at 325°F helps it cook evenly while retaining moisture when monitored carefully. It also gives the skin enough time to crisp up and turn a beautiful golden brown!
You can experiment with different oven temperatures for roasting a turkey, but 325°F is recommended by most recipes and experts as it ensures a flavorful, MOIST turkey with the perfect level of browning…. For the perfect Thanksgiving Turkey!
Higher temperatures may result in a faster cooking time, but also can increase the risk of the turkey drying out before it’s fully cooked 😉
Always use an instant read thermometer to check the internal temperature of the turkey’s thickest part (thigh) to ensure it reaches 165°F (74°C) for safe consumption.
Cooking Time for 16 Pound Turkey
One of the key factors in achieving a perfect turkey is understanding the turkey cook times and ensuring the turkey reaches the correct internal temperature for safe consumption. The internal temperature is particularly critical when dealing with large birds like a 16-pound turkey.
Using an oven-safe meat thermometer is crucial to monitor the turkey’s internal temperature accurately. Insert the thermometer into the thickest part of the turkey’s thigh, being mindful not to touch the bone, as it may give an inaccurate reading. Additionally, check the center of the stuffing (if the turkey is stuffed) to make sure it also reaches a safe temperature.
In a conventional oven, cooking times for a 16-pound turkey typically range from 3.5 to 4.5 hours at an oven temperature of 325 degrees F (163 degrees C). However, factors like the presence of stuffing and the turkey’s particular thickness can influence the cooking time. To save a little bit of time, some cooks prefer to use a roasting rack, which allows hot air to circulate freely around the whole bird, promoting even cooking.
It’s important to remember that different parts of the turkey may cook at different rates. The turkey breast, being leaner, tends to cook faster and can dry out if overcooked. Therefore, some cooks choose to place the turkey breast side down for the first part of the cooking process, then flip it breast side up to achieve juicy and succulent turkey meat.
Let me know what you think!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Oven Roasted 16 Pound Turkey
Ingredients
- 16- pound fresh or thawed turkey unstuffed
- 1 onion quartered
- 1 apple quartered
- 4 garlic cloves peeled
- Fresh thyme sprigs
- 4 tablespoons butter softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 cup chicken broth or water
Instructions
- Ensure the turkey is thawed as mentioned in the notes.
- Remove the neck and giblets from the turkey's cavity.
- Rinse the turkey inside and out with cold water and pat dry with paper towels.
- Dry brine the turkey by rubbing kosher salt all over, including under the skin and in the cavity. Allow it to sit uncovered in the refrigerator for 1-2 days.
- Create a herb butter mixture with softened butter, kosher salt, black pepper, and various dried herbs.
- Carefully separate the unstuffed turkey skin from the breast and leg meat. Rub half of the herb butter mixture under the skin and the remaining half all over the outside of the turkey.
- Preheat your convection oven to 325°F (163°C).
- Stuff the turkey's cavity with the quartered onion, apple, peeled garlic cloves, and fresh thyme sprigs.
- Place the turkey breast side up on a roasting rack inside a shallow roasting pan.
- Loosely tent the turkey with aluminum foil for the first 2 hours of roasting. After 2 hours, remove the foil.
- Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- After roasting, let the turkey rest for at least 30 minutes under a loose foil tent.
Notes
- Properly thaw the turkey: Ensure your 16-pound turkey is completely thawed before cooking. Thaw it in the refrigerator over several days or use the cold water method.
- Dry brining: Give your turkey amazing flavor by dry brining with kosher salt for 1-2 days in the refrigerator. This step is essential for a flavorful outcome.
- Rest for juicy results: After roasting, let the turkey rest for at least 30 minutes to allow the juices to redistribute, ensuring a delicious and juicy turkey.
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
During Cooking
It’s best to check the turkey’s progress periodically, and basting it occasionally with pan juices to keep it moist! Remember that the turkey will continue to cook a little bit more even after it’s removed from the oven, so it’s best to take it out when the thermometer reads 160-165 degrees F (71-74 degrees C) in the thickest part of the thigh.
After the turkey has reached the desired internal temperature, it’s time to let it rest. Allowing the turkey to rest for about 30 minutes ensures that the juices redistribute throughout the meat, resulting in a perfectly juicy and flavorful turkey.
When cooking turkey, it’s essential to follow tried and tested turkey recipes or roasting techniques that work well for you. Experimenting with various flavors and cooking methods can lead to the perfect turkey that complements your taste preferences and satisfies your guests’ palates.
Mastering the art of cooking a 16-pound turkey involves understanding turkey cook times, monitoring the internal temperature of the turkey, using the right oven (conventional oven), employing a roasting rack for even cooking, letting the turkey rest, and relying on an instant-read thermometer for accurate measurements. And you’ll roast a delicious unforgettable turkey that’ll be the centerpiece of your holiday meal.
More Recipes
How long to cook a 16 pound stuffed turkey?
The cooking time for a stuffed turkey depends on various factors, including the oven temperature, the stuffing recipe, and the type of oven used. As a general guideline, a stuffed turkey is typically cooked at an oven temperature of 325°F (163°C). A common rule of thumb for cooking a stuffed turkey is to allow approximately 15 minutes of cooking time per pound. Therefore, a 16-pound stuffed turkey would take around 4 hours to cook. However, it’s crucial to use a meat thermometer to ensure the turkey reaches a safe internal temperature. The USDA recommends cooking the turkey until the internal temperature of the stuffing and the thickest part of the turkey (usually the thigh) reaches at least 165°F (74°C). It’s important to check the temperature in multiple places to ensure that the entire turkey is thoroughly cooked. Keep in mind that these are general guidelines, and it’s always best to follow the specific instructions provided with your turkey or consult a reliable source for turkey cooking times and temperatures.
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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