Introduction

If you’re wondering how long to cook a turkey, you’re not alone. Every year, we see people asking the same question and getting different answers. That’s because there are so many factors that go into cooking time for a turkey. But don’t worry—we got you covered with these guidelines on how long to cook your 9 lb turkey:

The most important thing is to get your bird up to room temperature before putting it in the oven.

The most important thing is to get your bird up to room temperature before putting it in the oven. If you don’t, you will end up with a turkey that takes longer to cook and may even dry out.

To do this, take the turkey out of its packaging and place it on a roasting rack or in a shallow pan (this allows air circulation all around). Let the turkey sit at room temperature for 1-2 hours before cooking–you want it warm but not hot!

Preheat your oven to 475 degrees F (245 degrees C).

Preheat your oven to 475 degrees F (245 degrees C). This is the temperature for an 18 pound turkey, but you can use a thermometer to check the temperature if you want to make sure.

Pat the turkey dry with paper towels, then season the cavity with salt and pepper.

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Stuff the turkey by snuggling up pieces of lemon and onion in there, along with herbs.

Once the turkey is cooked, remove it from the oven and let it rest for at least 20 minutes before carving. Stuffing is a good way to add flavor and moisture to your turkey, so feel free to use this recipe or experiment with other combinations of bread cubes, herbs and vegetables (or even rice).

Stuffing can be made ahead of time and kept in the fridge until ready to use; just make sure it’s not too dry before placing in your bird!

Put the turkey on a rack in a roasting pan and cook for 40 minutes per pound.

Put the turkey on a rack in a roasting pan and cook for 40 minutes per pound. For example, if your turkey weighs 9 pounds, you should cook it for 3 1/2 hours at 350 degrees F (175 degrees C). The roasting pan should be 2/3 full with liquid and vegetables; this will create steam that helps keep the meat moist and tender.

Cooking times are based on weight of turkey; use a meat thermometer to check temperature as well as time when cooking your bird. When done roasting, remove from oven and let rest 20 minutes before carving so juices can redistribute throughout the meat

Turkey needs to be at room temperature before cooking

The main reason for getting the turkey out of the refrigerator and into a room-temperature environment is so that it cooks more evenly. When you pop a cold turkey into an oven, it takes longer for heat to penetrate all parts of the bird. This can lead to undercooked meat on one side of your bird and overcooked meat on another side.

Also, if you put raw poultry into hot liquid or fat (like when roasting), bacteria from inside your bird may transfer onto other surfaces within reach–like your kitchen countertops! By letting your turkey sit out first, this reduces risk of contamination during cooking time because there’s less chance of contact between raw meat juices and other items in your kitchen area.

Conclusion

The best thing to do is get your turkey up to room temperature before cooking it. That way, you’ll have an easier time getting it into the oven and making sure that everything cooks evenly.