Cooking a 15 pound turkey
Executive summary
Recipes and cooking guides in the provided sample generally estimate that a 15‑pound unstuffed turkey will take roughly 3 to 3.5 hours to roast, but that range depends on oven temperature and method: 13 min/lb at 350°F yields ~3.25 hours (The Kitchn), while guides using 14–15 min/lb or higher oven temps give about 3–3.5 hours (Inspired Taste; Allrecipes) [1] [2] [3]. All sources emphasize that time-per-pound rules are only estimates and that internal temperature is the definitive safety/ doneness check [4] [5] [1].
1. Timing rules: a quick tour of the common rules of thumb
Most mainstream how‑to pieces present simple per‑pound rules you’ll see repeated: about 13 minutes per pound at 350°F for an unstuffed turkey (The Kitchn) gives ~3.25 hours for a 15‑pound bird [1]; other trusted recipes use 14–15 minutes per pound or roast at slightly different temperatures, producing estimates around 3 to 3.5 hours (Inspired Taste; Allrecipes; Downshiftology) [2] [3] [5]. Country Living and some sources widen the band further, saying 15–20 minutes per pound at 325°F — a reminder that lower temps lengthen cook time [6].
2. Why the numbers vary: temperature, stuffing, and technique matter
Differences in the per‑pound guidance come from variables the articles call out: oven setpoint (325°F vs 350°F), whether the turkey is stuffed (stuffed birds need longer — often ~15 min/lb or more), and whether the recipe starts with a high‑heat sear or an overnight/low‑and‑slow approach [4] [6] [7] [8]. For example, one method begins at 400°F for a short browning period then reduces to a lower temp to finish, which shifts timing compared with a steady 350°F roast [7]. Thefancypantskitchen’s overnight slow‑cook approach shows entirely different clocking, where a 22‑lb bird took 10 hours at 200°F — highlighting how method changes time dramatically [8].
3. The authoritative check: internal temperature, not the clock
Every practical guide in the set stresses that per‑pound rules are estimates and that a thermometer gives the final answer. Sources recommend checking the thickest part of the thigh and breast and give target temperatures (Downshiftology suggests cooking to ~158–160°F as a guideline; other sources recommend USDA‑aligned endpoints) and to check temps before serving rather than relying on elapsed minutes alone [5] [3] [1]. The Kitchn and Allrecipes both explicitly tell cooks to verify internal temp and rest the bird before carving [1] [4].
4. Thawing and prep: plan days ahead for a 15‑pound bird
Multiple guides remind readers that a 15‑pound frozen turkey needs several days to thaw in the refrigerator — roughly 24 hours per 4–5 pounds, so plan about 3 days — and faster thawing techniques (ice water bath) can take many more hours but require immediate cooking afterward [2] [3] [9]. Simply put: cooking time starts when the bird is fully thawed and at the proper starting temperature [2] [9].
5. Practical timing examples you can use tonight
If you want a quick rule to schedule your oven: follow The Kitchn’s 13 min/lb at 350°F for an unstuffed 15‑lb turkey ≈ 3 hours 15 minutes [1]; or follow Inspired Taste’s 14 min/lb at 325°F ≈ 3.5 hours [2]. If stuffing the bird, add time: Allrecipes and others suggest roughly 15 min/lb for stuffed turkeys, which would push a 15‑lb stuffed bird toward ~3.75 hours [4] [3].
6. Tradeoffs and what cooks disagree about
Writers disagree about whether starting at very high heat or using overnight/low‑temp techniques yields better moisture and timing. SimplyRecipes recommends a high‑heat start then lower temps to finish so you can better time completion; The Fancy Pants Kitchen and other slow‑cook recipes argue low temp or overnight can produce very moist meat but take much longer and require different planning [7] [8]. Food Network and Country Living provide broader charts and conservative ranges for less experienced cooks who want margins for error [10] [6].
7. Final, practical safety checklist before you roast
Plan thawing time (about 3 days in fridge for 15 lb) or use a cold‑water thaw method and cook immediately afterward [2] [9]; decide stuffed vs unstuffed (stuffed takes longer) [4]; pick a roast temperature and convert to the per‑pound rule that matches that temp (13–15 min/lb at 350°F is common) [1] [4]; and use an instant‑read/probe thermometer to confirm the turkey’s internal temperature before resting and carving [5] [3].
Limitations: available sources show varied methods and target temperatures; they agree that time‑per‑pound estimates are just that — estimates — and they uniformly point to internal temperature as the ultimate indicator [4] [5] [1].