A typical 15pounder is slightly above average for a turkey. And if y'all're cooking such a size, information technology ways you have a few actress mouths at the table. But since virtually times, we tend to deal with lesser turkey sizes, you may worry well-nigh getting the recipe right. Just you don't have to be, as you lot'll learn that cooking a xv-pound turkey is as like shooting fish in a barrel as anything else.

How Long Do You Cook a 15 Pound Turkey

Roasted Turkey Nutrition Facts

Roasted Turkey Nutrition Facts

First Things First

As is the tradition of roasting turkey in the oven, you'll accept first to follow some procedures;

Thaw-You tin let the turkey sit in the refrigerator for three to four days beforehand. Or, if yous're in a blitz, place information technology in a bowl of cold water and switch the water every 20 minutes. And when information technology'southward thawed, let the turkey sit down at room temperature for one hour.

Butter-Rub half a cup (approximately i stick) of salted butter over the turkey. Information technology would help if you lot also worked it under the peel, but do so carefully, so it doesn't tear.

Flavor-About 2 teaspoons of seasoning are enough to flavour the turkey within and out. And any combination of spices can piece of work, including the typical salt and pepper.

To Stuff or Not to Stuff-Consider cooking the stuffing and innards in stock rather than in the cavity. But if y'all'd adopt to stuff your fifteen-pound turkey, information technology'due south best to do it with aromatics instead. And then, put diced onion, celery sticks, and shallots in the cavity.


xv-Pound Turkey Cooking Time

Turkey needs to cook to an internal temperature of 165F to be considered ready, irrespective of the size. Only for a 15-pounder, you tin can follow these oven temperature guidelines;

  • three¾ to 4 hours at 325F
  • 3½ to 3¾ hours at 350F
  • 3¼ to 3½ hours at 400F
  • three to iii¼ hours at 425F

But notation that letting the internal temperature reach 165F earlier taking it out may cause the meat to cook further. So, effort taking it down at 150F and tent the turkey for 20 minutes. The carryover cooking will then estrus the meat to the proper doneness.

Other Cooking Tips

  • Try to moisten the turkey by bringing information technology beforehand. You can also baste information technology with a combination of its pan juices and melted butter as it roasts. But note that brined turkey won't need seasoning.
  • Also, be certain to residue the turkey for about 20 minutes earlier yous carve. The waiting time allows the juice to exist reabsorbed by the meat.
  • Relieve the pan juices to brand a delicious serving of gravy you tin can spoon over the turkey.


What nearly a Frozen Turkey?

You lot can toss a frozen fifteen-pound turkey in the oven and still come out with excellent results. But note that this option extends the cooking time by half, meaning it'll take nearly five to six hours.

Start by placing the frozen turkey in a 325F oven, and let it rut for about ii to 2-and-a-half hours. And when it'south thawed, remove the innards and season as desired. Now, return the turkey to the oven and cook until the internal temperature reaches 157F. Then, take information technology out, tent for 30 minutes, so the carryover cooking gets to 165F.

Impress

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  • One whole turkey, 15 pounds, thawed,
  • Ii cups chicken broth, low sodium
  • Ii teaspoons pepper, footing
  • 2 teaspoons kosher table salt
  • One cup unsalted butter, melted
  1. Sit the turkey at room temperature for 30 minutes and make clean out the body crenel. Place information technology on the rack in the pan, breast side upwards.
  2. Heat the oven to 450F and set the rack at the bottom 3rd. Then, rub the turkey inside and out with the salt and pepper mixture. Next, pour the broth into the pan and set the turkey in the oven.
  3. Turn down the heat to 350F and melt for near three hours. So, bank check the temperature at most halfway through the cooking. If the skin browns as well fast, tent loosely with foil, cogitating side up. Also, baste the turkey with the pan juices every 45 minutes.
  4. At the terminal 45 minutes of cooking time, baste the turkey with melted butter. Then, cook until the internal temperature reads 157F at the thickest parts of the meat.
  5. Have it down and tent it with foil, then let it rest for xxx minutes. Afterwards, carve the turkey and serve. Y'all can likewise use pan juice to make gravy.

For more guidelines, click on this video.