Introduction

A turkey is one of the most popular and versatile foods for Thanksgiving. But, how long should it be cooked? There are a lot of factors to consider when cooking turkey, including temperature and size. We’ll cover all those considerations here so you can cook your next turkey perfectly!

Larger turkeys take longer to cook than smaller ones.

The longer it takes to cook, the more slowly you should cook your turkey. Large turkeys will take about 30 minutes per pound, while small ones might only need 15 minutes per pound. This is because larger birds have more muscle mass and therefore require more time for their heat to penetrate through all their muscles and reach internal temperatures that kill harmful bacteria.

The best way to tell if your turkey has reached its proper temperature when cooking is to use an instant-read thermometer inserted into its thickest part (not touching bone). The USDA recommends 145 degrees F as the safe minimum internal temperature for poultry; however most cooks find 160 degrees F much more enjoyable because it allows them better odds against overcooking without compromising taste or texture too much.*

The breast of a turkey is the most delicate part and should be cooked to 165 degrees F.

The breast of a turkey is the most delicate part of the bird and should be cooked to 165 degrees F. The white meat is lean and easy to dry out, so it’s important to keep an eye on this part as you cook your Thanksgiving meal.

If you’re roasting your bird whole (instead of carving it into pieces), place the legs and thighs closer together at one end of your roasting pan so that they don’t overlap as much as if they were spread out evenly across both sides of your roasting pan–this will allow more heat circulation around them without burning them too quickly or unevenly!

The thighs of a turkey are so large they don’t need as much time to cook as the rest of the bird.

The thighs of a turkey are so large they don’t need as much time to cook as the rest of the bird. They’re also more tender and flavorful than breast meat, so there’s no need to worry about drying out this cut–it will be moist and delicious!

If you want your dish to be really juicy, try using chicken thighs instead of turkey legs. Chicken thighs have more fat than leg quarters (the upper part), which helps keep them moist during cooking.

Leg quarters, or drumsticks, are the next part of a turkey that needs cooked the least amount of time.

Leg quarters, or drumsticks, are the next part of a turkey that needs cooked the least amount of time. This is because they’re large and can handle being cooked for longer periods of time without getting dry or tough.

A turkey cooks at different rates depending on how it is cut up and how large it is

You can also cook a turkey by the pound, but this method is not as accurate as cooking by time. You need to know how much meat is on your turkey and then look up the recommended cooking time for each pound of meat. For example: if you have a 12-pound bird and want it to be done in 3 hours, that works out to about 1/4 pound per minute (or .25 lbs per min). So if you’re cooking breast quarters with no bone, they should be done in about 1 hour 15 minutes; leg quarters with no bone will take about 2 hours 30 minutes; thighs without bones should be ready after 3 hours 45 minutes–and so forth.

Conclusion

We hope this article has helped you understand how long per pound to cook turkey. We know it can be confusing, but we’ve tried to break down the process into easy steps that anyone can follow. We also want you to know that if you ever have any questions about cooking your holiday feast or any other meal, we’re always here for you!