Even the most seasoned cooking experts may find roasting a 25-pound turkey to be quite stressful. There’s so much to consider, and no one wants to be the one to serve at least 20 people a bland turkey meal, so many people understandably avoid large birds.
However, you shouldn’t let this stop you if you would in fact prefer to cook a large turkey. All you need is to follow the right cooking instructions and the appropriate timing guidelines in order to get the best possible results. All the necessary details, helpful tips, and timing instructions have been provided in this article, so take advantage of this to cook up a delicious turkey recipe that will leave your guests craving more.
Turkey Nutrition Facts
Tips for Cooking a 25-pound Turkey
We have provided some really helpful tips and cooking guidelines below in order to get the best out of your large turkey recipes:
Thawing – Remember that thawing an entire turkey can take days, and the cooking hours listed below are for a totally defrosted bird. On average, per 5 pounds of turkey, a 24-hour thawing time is required after being placed in the refrigerator.
Ideal timing – Cooking times for turkeys vary greatly depending on their size and the cooking temperature you choose. If you’re wondering how long you should cook your 25-pound turkey, simply follow the instructions in the table below.
If stuffing your chicken – Cooking time for a stuffed turkey is typically longer than for an unstuffed turkey. At 350 degrees F, a stuffed turkey will need to be roasted for 15 minutes per pound. It’s critical to monitor the stuffing’s temperature; it should read 165 degrees F when you push a thermometer into the center.
Assessing doneness – The meat’s internal temperature, rather than the color of the turkey’s skin, is the sole genuine indicator of doneness. You’ll know that the turkey is done when the internal temperature of the thigh meat reaches 165 degrees F. (75 degrees C). Make sure your thermometer isn’t in contact with the bone so you can be sure to get an accurate reading.
Plan for carry-over cooking (this will happen while you leave the turkey to rest), and keep this in mind while cooking the turkey to prevent it from drying out. Once removed from the oven, the turkey’s internal temperature will rise another 5 to 10 degrees. The ideal thing to do is to take the turkey out of the oven when the thigh meat reads 155 degrees F (68 degrees C). Afterward, let the chicken rest and leave the rest to carry-over cooking.
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Cooking Time for a 25-pound Turkey
Below, we have outlined the appropriate timing guidelines to follow when cooking a 25-pound turkey:
|Cooking procedure||Cooking time|
|Cooking a 25-pound turkey in the oven at 425 degrees Fahrenheit||4 to 4 ½ hours|
- Prepare the turkey as follows: (For extra tenderness, brine the turkey for about 8 to 18 hours.) 1 hour before roasting, take the turkey out of the refrigerator. The giblets should be taken out of the body cavity or the neck cavity. Using paper towels, pat the turkey dry. If your turkey is still cool after you’ve left it to sit at room temperature, that’s fine.
- Combine the butter (soften it first), garlic, pepper, and salt in a small bowl. Rub the turkey all over with this mixture. Afterward, rub some olive oil on the turkey. If you plan to use stuffing in your recipe, spoon it into the turkey through its neck end.
- Place an oven rack in the oven’s bottom the third portion. Allow the oven to heat up to 425 degrees Fahrenheit (218 degrees Celsius). In a roasting pan, place a wire rack. Then, the breast side upset the turkey on the rack. Push an oven-safe meat thermometer all the completely into the thigh if one is available, then leave it in the turkey while it bakes.
- Add the turkey to the heated oven and immediately turn the heat down to 325°F.
- Roast the turkey in the oven. A standard oven takes roughly 4 to 4½ hours to cook the turkey, whereas a convection or forced air oven takes 15 to 30% less time. Halfway through the cooking process, use the pan’s juices to baste the turkey. After 2 hours, begin checking the turkey’s internal temperature on a regular basis.
- Check the temperature of the turkey thigh and breast using a meat thermometer or an instant-read thermometer. When your turkey reaches 165°F (74°C), it’s done. Put the turkey back into the oven if it isn’t done yet. Keep in mind that after 140°F, the temperature can quickly rise.)
- Remove the turkey from the oven once it has finished baking. Lengthwise, lift up one end of the roasting pan using an oven mitt; this is necessary to allow juices from the turkey’s cavity to pour out. Place the turkey on a chopping board to cool. Before carving, cover the turkey with a piece of aluminum foil and set it aside for 30 to 60 minutes.
- If you intend to stuff your turkey, add up the weight of the stuffing to the total weight used to determine the cooking time.
- Your leftovers from this turkey recipe will be really delicious. They can typically be kept inside an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Cooking a large turkey means so much meat and so much fun, and you can always be guaranteed the best possible results as long as you follow the right cooking instructions. For this turkey recipe, the entire cooking time was 4 to 4½ hours, so make sure to keep that in mind and avoid overcooking your chicken.
If you would like more recipe ideas or inspiration for cooking a 25-pound turkey, we recommend that you check out this video recipe.