How Long To Cook Turkey In Oven At 350

ByLily

Setting your oven to 350 degrees is the most common approach for roasting turkey evenly. But how long to cook turkey in oven at 350 depends on the weight of the bird and whether it is stuffed. A good rule of thumb is 13 minutes per pound for an unstuffed turkey. For a stuffed turkey, plan on about 15 minutes per pound.

That simple math gives you a solid starting point. But there are a few other things that affect cooking time. Let’s break it all down so your turkey comes out juicy and safe to eat.

How Long To Cook Turkey In Oven At 350

The total time in the oven at 350°F varies mostly by weight. Here is a quick reference chart for unstuffed turkeys. These times are based on a fully thawed bird placed in a shallow roasting pan.

  • 8 to 12 pounds: 2 hours 45 minutes to 3 hours 30 minutes
  • 12 to 14 pounds: 3 hours to 3 hours 45 minutes
  • 14 to 18 pounds: 3 hours 45 minutes to 4 hours 30 minutes
  • 18 to 20 pounds: 4 hours 15 minutes to 4 hours 45 minutes
  • 20 to 24 pounds: 4 hours 30 minutes to 5 hours 30 minutes

If your turkey is stuffed, add about 30 to 45 minutes to those times. Always check the internal temperature to be sure. The meat is safe when the thickest part of the thigh reaches 165°F.

Why 350 Degrees Works So Well

350°F is a sweet spot for roasting poultry. It is hot enough to brown the skin but not so hot that the outside burns before the inside cooks. This steady heat helps the meat cook evenly from edge to center.

Some cooks start at a higher temperature for 30 minutes to crisp the skin, then drop to 350. That method works too. But if you want one simple setting, 350 is the way to go.

How To Calculate Time By Weight

You can skip the chart and do the math yourself. Use this simple formula for an unstuffed turkey at 350°F:

  1. Weigh your turkey after thawing.
  2. Multiply the weight in pounds by 13 minutes.
  3. Convert the total minutes into hours and minutes.

For example, a 16-pound turkey: 16 x 13 = 208 minutes. That is 3 hours and 28 minutes. Add 15 to 20 minutes of resting time after it leaves the oven.

For a stuffed turkey, multiply by 15 minutes instead. A 16-pound stuffed bird would need about 240 minutes, or 4 hours.

Factors That Change Cooking Time

Weight is the biggest factor, but it is not the only one. Keep these points in mind.

  • Stuffed vs. unstuffed: Stuffing adds 30 to 45 minutes.
  • Thawed vs. frozen: Never cook a frozen turkey at 350 and expect a set time. It will take much longer and cook unevenly.
  • Pan size: A pan that is too small traps steam and slows browning. Use a pan at least 2 inches deep.
  • Oven accuracy: Many ovens run hot or cold. Use an oven thermometer to confirm the real temp.
  • Foil tenting: Covering the breast with foil can add a little time but prevents drying.

Step-By-Step Roasting At 350

Follow these steps for a reliable result every time.

  1. Preheat your oven to 350°F. Place the rack in the lower third of the oven.
  2. Remove the giblets and neck from the turkey cavity. Pat the skin dry with paper towels.
  3. Rub the skin with oil or butter. Season with salt and pepper inside and out.
  4. Place the turkey breast-side up on a rack in a roasting pan.
  5. Insert an oven-safe meat thermometer into the thickest part of the thigh without touching bone.
  6. Roast uncovered. Baste every 45 minutes if you like, though it is not required.
  7. Start checking the temperature about 45 minutes before your estimated finish time.
  8. Pull the turkey when the thigh hits 165°F and the breast hits 160°F.
  9. Let it rest for 20 to 30 minutes before carving. The temperature will rise a few degrees as it rests.

How To Tell When Your Turkey Is Done

Do not rely on the pop-up timer that comes with many turkeys. They often pop late, which means dry meat. Use a digital instant-read thermometer instead.

Check three spots:

  • The thickest part of the thigh (not touching bone): 165°F
  • The thickest part of the breast: 160°F to 165°F
  • The center of the stuffing, if stuffed: 165°F

If you see pink juices or pink meat near the bone, that is normal in young birds. The temperature is what matters.

Tips For A Juicy Turkey At 350

Low and slow at 350 can dry out the breast if you are not careful. Try these simple tricks.

  • Brine the turkey for 12 to 24 hours before roasting. This adds moisture and flavor.
  • Loosen the skin and rub butter under it. This keeps the breast meat tender.
  • Tent the breast with foil after 1 hour if it is browning too fast.
  • Do not open the oven door too often. Each opening drops the temp and adds time.
  • Let the turkey rest. Cutting too soon lets the juices run out.

Common Mistakes To Avoid

Even experienced cooks make these errors. Watch out for them.

  • Cooking a cold turkey straight from the fridge. Let it sit at room temp for 1 hour before roasting.
  • Stuffing the turkey too tightly. Pack it loosely so heat can reach the center.
  • Using a shallow pan without a rack. The bottom will steam and get soggy.
  • Trusting the pop-up timer. Always use a real thermometer.
  • Forgetting to rest the bird. Resting is part of the cooking process.

With a 350°F oven and the 13-minutes-per-pound rule, you can plan your meal with confidence. Just remember to check the internal temperature and give the turkey a good rest. That is the real secret to a perfect roast.

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