Introduction

If you’re hosting Thanksgiving this year, we have some good news for you: cooking a turkey for the holidays is easier than ever! With some basic know-how and a few tricks, you’ll be able to enjoy your big bird in no time at all. And when it comes to cooking times, bigger isn’t always better. In fact, cooking a 13-pound turkey will take just as long as one that’s smaller—though there are definitely exceptions to this rule…

The turkey is a big bird, so you’ll want to give it a little extra time in the oven.

The turkey is a big bird, so you’ll want to give it a little extra time in the oven.

If you plan to cook your turkey for 8 hours at 325 degrees Fahrenheit and find yourself wondering if you can go longer than that because your family is late for dinner, here’s what happens:

• If you cook for 10 hours instead of 8, there will be about a 20% increase in calories consumed by guests (or more).

Plan on cooking your turkey for a few hours to ensure that it is done.

If you’re planning on cooking a turkey that weighs 13 pounds, plan on cooking it for a few hours. A 13-pound turkey will take longer than smaller birds and you want to ensure that it is thoroughly cooked.

To ensure that your turkey comes out perfectly every time, we recommend using an instant-read thermometer to check its temperature while it cooks in the oven. The USDA recommends checking the internal temperature of your bird at its thickest part–the thigh–and making sure it reaches 165 degrees Fahrenheit before removing from heat or serving.

We recommend that you start checking for doneness about 2/3 through the recommended cooking time if you want to cook a 13-pound turkey.

For the best results, we recommend that you start checking for doneness about 2/3 through the recommended cooking time if you want to cook a 13-pound turkey. A meat thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 C) when your turkey is done cooking. Don’t worry about overcooking or undercooking your bird–it will be fine!

This will allow you to check the temperature and make sure it is done properly before putting it on the carving board.

Once you’ve finished cooking and allowed your turkey to rest, it’s time to carve. Before you begin, use a thermometer to check the temperature in both parts of the bird: the breast and thigh. A 13-pound turkey should take about 20 minutes per pound at 350 degrees F (180 C). If you want your turkey to be well done, remove it from heat when its internal temperature reaches 170 degrees F (77 C). For medium rare, cook until 160 degrees F (71 C) is reached; anything less than that will result in rare meat.

Once this has been done twice–once before cooking and once after–you can put your knife skills on display by carving off slices of juicy white meat with confidence!

Use a thermometer and check twice while cooking

While a turkey should be cooked to 165 degrees, you don’t want to take any chances and end up with an undercooked bird that can cause food poisoning. To make sure your turkey is fully cooked, use a meat thermometer and check the temperature in the breast, thigh, and drumstick. If you don’t have a meat thermometer, check for juices running clear (instead of pink).

Conclusion

We hope that this article has helped you to understand the process of cooking a 13-pound turkey. It can be a daunting task, but we’ve made it easy for you by providing some tips and tricks. If you follow our advice and use our handy guide, then we promise that your dinner will be delicious!