How Long to Cook 15lb Turkey: Timing Chart and Step-by-Step Plan

By Bennett Marlowe

Updated November 2026

A 15-pound turkey usually takes about 3 hours and 15 minutes to 3 hours and 45 minutes to roast unstuffed at 325°F, though the exact time depends on whether the bird is thawed, stuffed, and how accurate your oven is. This guide gives you a timing chart, a working schedule for the day, the safe internal temperatures you need to hit, and the mistakes that most often throw off the clock. If you know how long to cook 15lb turkey before you start, you can plan your sides and oven space with confidence.

Quick answer: cooking time for a 15lb turkey

For a fully thawed, unstuffed 15-pound turkey roasted at 325°F, plan on roughly 3 hours 15 minutes to 3 hours 45 minutes. Stuffed birds add time, often 30 to 45 minutes more. The only reliable way to know the bird is done is an instant-read thermometer reading of 165°F in the thickest part of the thigh, the innermost part of the breast, and the center of the stuffing if you have any.

Timing chart for a 15lb turkey

Times are estimates for an oven set to 325°F with the bird on a rack in a roasting pan. Use them to build your schedule, then verify with a thermometer.

For a more detailed breakdown of stuffed birds, see How Long to Cook Turkey Stuffed: Times by Weight and Safe Temperatures. If you plan to cook the bird in a different style, How Long to Cook Spatchcock Turkey: A Step-by-Step Timing Guide covers that method in full.

Step 1: Thaw the turkey completely

Timing estimates assume a fully thawed bird. A frozen turkey cooks unevenly, and the outer meat can reach a food-safe temperature long before the center does. The USDA recommends thawing in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 15-pound bird therefore needs roughly 3 to 4 days in the fridge. Keep it in its original wrapper on a tray to catch drips.

If you are short on time, you can use cold water thawing: submerge the bird in its sealed bag in cold water and change the water every 30 minutes. Plan about 30 minutes per pound, so roughly 7 to 8 hours. Cook it immediately after thawing.

Step 2: Plan your oven and timeline

Work backward from your dinner time. If you want to serve at 5:00 p.m. and the bird needs about 3 hours 30 minutes plus 45 minutes of resting, it should go into the oven around 12:45 p.m. Add 30 minutes of buffer for prep and for the oven to preheat fully.

A sample day for a 15-pound turkey:

1. Night before: Confirm the bird is fully thawed. Brine or season if desired.
2. Morning, 2 hours before roasting: Remove the bird from the fridge, pat it dry, and let it sit at room temperature for no more than 30 to 60 minutes while you preheat.
3. Preheat oven to 325°F. Make sure the rack is in the lower third.
4. Roast: Start breast-side up on a rack. Begin checking temperatures at the 2 hour 45 minute mark.
5. Rest: Move the turkey to a cutting board and tent loosely with foil for 30 to 45 minutes.
6. Carve and serve.

Step 3: Set up for even cooking

Good prep shortens your guesswork. Pat the skin dry with paper towels, which helps it brown. Rub the skin with softened butter or oil and season generously. Tuck the wing tips under the body and tie the legs loosely with kitchen twine if you want a tidier appearance. Place the bird on a V-rack in a roasting pan with about an inch of liquid, such as stock or water, in the bottom to prevent scorching drippings.

If you plan to stuff the bird, fill the cavity loosely just before roasting and check the center of the stuffing with a thermometer. For a full walkthrough, see How Long to Cook Turkey With Stuffing: Times by Weight and Safe Temps.

Step 4: Monitor temperature correctly

Time alone cannot confirm doneness. Ovens vary, and a bird that goes in cold from the fridge may run faster or slower than the chart predicts. Use a leave-in probe or an instant-read thermometer:

• Insert the probe into the thickest part of the thigh, without touching bone.
• Check the thickest part of the breast, reaching toward the center but avoiding bone.
• If stuffed, check the center of the stuffing.
• Pull the bird when the thigh reads about 170 to 175°F and the breast reads 160 to 165°F. Carryover heat during resting will bring the breast to 165°F.

The USDA states that poultry is safe at 165°F. Dark meat is often more tender at a higher temperature, which is why many cooks aim for the thigh to reach 175°F, but the breast should never be undercooked.

Step 5: Rest and carve

Resting is not optional. During the first 30 to 45 minutes after roasting, juices redistribute and the internal temperature continues to rise by a few degrees. Carve only after resting, and remove the stuffing first if the bird was stuffed, transferring it to a serving dish.

Factors that change cooking time

Oven accuracy

Many home ovens run 15 to 25 degrees off their dial setting. An inexpensive oven thermometer placed on the rack will show the true temperature. Adjust your roasting temperature accordingly.

Starting temperature

A bird brought close to room temperature before roasting will finish sooner than one straight from the refrigerator. Limit time at room temperature to avoid food safety problems.

Roasting pan and rack

A heavy roasting pan with a rack lets hot air circulate under the bird. Dark or nonstick pans can brown the skin faster, so check the color early.

Covering with foil

Tenting the breast with foil around the 2-hour mark can prevent over-browning while the thighs finish. Remove the foil for the last 30 minutes if the skin needs more color.

Recommended gear

A few tools make the timing far more predictable and reduce the risk of overcooking.

• Instant-read digital thermometer: Gives a fast, accurate reading in several locations, so you can confirm doneness without opening the oven for long. View on Amazon
• Leave-in probe thermometer with alarm: Lets you monitor the bird from outside the oven and alerts you when the target temperature is reached. View on Amazon
• Heavy roasting pan with V-rack: Supports the bird above the drippings for even airflow and easier handling. View on Amazon
• Oven thermometer: Confirms the actual oven temperature so your timing chart stays accurate. View on Amazon

Common mistakes

• Trusting the pop-up timer alone. Many pop-up timers are set to a higher temperature than the USDA safe minimum and can release late or early. Always check with your own thermometer.
• Cooking from frozen without adjusting time. A partially frozen bird can take 1 to 1.5 hours longer and may cook unevenly.
• Stuffing and forgetting the center. The bird can reach 165°F while the stuffing stays cold. Check both.
• Carving too soon. Juices will run out and the meat will dry. Wait the full rest period.
• Opening the oven repeatedly. Each opening drops the temperature and extends total time. Check with a probe thermometer instead.
• Skipping the oven preheat. A cold oven adds time that the chart does not account for.

Tips for a stress-free roast

• Plan for 1 pound of turkey per guest, plus leftovers if desired. A 15-pound bird comfortably serves 10 to 12 people.
• Make gravy with the pan drippings while the turkey rests.
• If the oven is needed for side dishes, move the bird to a warm spot and cover it with foil. It will hold well for about an hour.
• Write your timeline on paper and tape it to the refrigerator. Small schedules prevent big scrambles.
• For a broader overview of planning and equipment, see How Long to Cook 15 Pound Turkey: Times, Temps and a Timeline.

FAQ

How long does a 15lb turkey take at 350°F?

At 350°F, a fully thawed unstuffed 15-pound turkey typically takes about 2 hours 45 minutes to 3 hours 15 minutes. Higher temperatures cook faster but can dry the breast, so start checking early.

Should I cook a 15lb turkey covered or uncovered?

Most cooks roast uncovered for browning, tenting the breast with foil partway through if it darkens too quickly. Covering the whole bird the entire time will steam the skin rather than crisp it.

Is a stuffed 15lb turkey safe to cook at the same time?

It is safe if the stuffing reaches 165°F in the center. It usually adds 30 to 45 minutes, and the bird must be checked in both the meat and the stuffing.

What temperature should a turkey reach before I take it out?

Aim for 165°F in the thickest part of the breast and the thigh, though many cooks pull the bird at about 160 to 162°F in the breast and 170 to 175°F in the thigh, letting carryover heat finish the job.

How long can a cooked turkey rest?

Rest it for 30 to 45 minutes, loosely covered. The food safety guidance is to refrigerate leftovers within two hours of cooking to keep bacteria from growing.

Does a brined turkey cook faster?

Brining does not significantly change total cooking time, but it helps the meat hold moisture. Pat the bird dry before roasting so the skin can brown.

Can I cook a 15lb turkey in a slow cooker?

A whole 15-pound bird will not fit in most slow cookers. For slow cooking, check How Long to Slow Cook a Turkey: Times by Weight and Safety Tips for guidance on smaller cuts and safe methods.

Conclusion

Most 15-pound turkeys roasted at 325°F need about 3 hours 15 minutes to 3 hours 45 minutes when fully thawed and unstuffed. Build your timeline around that range, add time for stuffing or partial freezing, and confirm doneness with a thermometer rather than the clock alone. A thorough rest and careful carving will finish the job well.

About Bennett Marlowe

Bennett focuses on practical advice for holiday cooking & baking: what matters before you buy, what to skip, and how to get more out of what you already own.