How to Cook a 15 Pound Turkey
A 15 pound turkey at 325°F takes roughly 3 to 3.75 hours unstuffed, or 3.75 to 4.25 hours if stuffed, but oven calibration, whether the bird is fully thawed, and how often the oven door gets opened all shift that window. Timing charts are only a starting point; the thermometer reading is what actually tells you it's done.
Steps
- 1Thaw the turkey completely in the refrigerator before cooking. A 15 pound bird needs about 3.5 to 4 days at 24 hours per 4-5 pounds; a partially frozen center will throw off every timing estimate below.
- 2Remove the turkey from the fridge 30-60 minutes before roasting so it isn't ice-cold going into the oven, and preheat the oven to 325°F (165°C).
- 3Remove the giblets and neck from the cavity, pat the skin dry with paper towels, and season inside and out. Dry skin browns and crisps; wet skin steams.
- 4Tuck the wing tips under the body and tie the legs together loosely with kitchen twine so they cook evenly and don't burn before the breast is done.
- 5Place the turkey breast-side up on a rack in a roasting pan and tent the breast loosely with foil for the first half of cooking to slow browning there.
- 6Roast an unstuffed 15 pound turkey for 3 to 3.75 hours, or a stuffed one for 3.75 to 4.25 hours, removing the foil for the last 45 minutes to let the skin brown.
- 7Start checking internal temperature about 30-45 minutes before the estimated finish time. Insert a meat thermometer into the thickest part of the thigh without touching bone; it's done at 165°F, and the breast should also read at least 165°F.USDA safe minimum for poultry: 165°F (74°C)
- 8If stuffed, check the center of the stuffing too, it needs to reach 165°F as well, or the turkey will finish before the stuffing is safe to eat.
- 9Let the turkey rest, tented loosely with foil, for 20-30 minutes before carving. The internal temperature will climb another few degrees during this time.
Common mistakes
- Trusting the built-in pop-up thermometer alone: it's often inaccurate by several degrees in either direction. Use an instant-read or probe thermometer in the thigh instead.
- Cooking a partially frozen turkey: ice in the cavity insulates the meat and can leave the interior undercooked even after the skin looks fully browned.
- Using the same timing for stuffed and unstuffed birds: stuffing adds roughly 30-45 minutes to the total roast time because it slows heat penetration to the cavity.
- Carving immediately after removing the turkey from the oven: skipping the rest lets the juices run out onto the cutting board instead of redistributing through the meat.
- Opening the oven door repeatedly to check progress: each open drops oven temperature and adds unpredictable time to the roast.
Equipment
- Roasting pan with a rack
- Instant-read or leave-in meat thermometer
- Kitchen twine
- Aluminum foil
- Carving board with a juice groove
FAQ
How long does a 15 pound turkey take at 350°F instead of 325°F?
At 350°F, an unstuffed 15 pound turkey generally takes about 2.75 to 3.25 hours, roughly 20-30 minutes less than at 325°F, but the skin browns faster and may need to be tented sooner to avoid over-darkening before the interior finishes.
Is it faster to cook a 15 pound turkey stuffed or unstuffed?
Unstuffed is faster. Stuffing insulates the cavity and slows how quickly heat reaches the center, adding about 30-45 minutes compared to the same bird roasted empty.
What internal temperature means the turkey is fully cooked?
165°F in the thickest part of the thigh and in the breast. The thigh is checked because it's the last part to reach temperature, so if it's at 165°F, the rest of the bird is safe as well.
Can I go by cooking time alone without a thermometer?
Not reliably. Oven accuracy, starting temperature of the bird, and whether it's stuffed all shift the actual time needed, so a thermometer reading is the only way to confirm doneness rather than guess it.
Does the turkey keep cooking after it comes out of the oven?
Yes, carryover cooking typically raises the internal temperature another 3-5°F during the 20-30 minute rest, which is why many cooks pull the turkey at 160-162°F in the thigh rather than waiting for it to hit 165°F in the oven.
Need exact temperatures or timing? Check our Time & Temperature Guide →