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How to Cook a 16 lb Turkey

Many individuals prefer meat as part of their normal meals or for special occasions since it provides a particular flavor to recipes. And turkey is one of the most popular meats among many families. The demand for low-calorie foods is one factor behind turkey’s increased popularity. They also provide excellent benefits, making them an excellent alternative for various menu requirements.

As a result, it’s no surprise that this meat alternative is often employed to commemorate Thanksgiving in the United States of America. It’s also a popular meat substitute throughout the world. However, you might be wondering if a turkey is simple meat to prepare. While you scroll further, you’ll not only be free of that phobia, but you’ll also discover simple ways to prepare this delectable meat option.

How To Cook a 16 lb Turkey

Turkey Nutrition Facts

How To Cook a 16 lb Turkey

Why a 16 lb Turkey?

There are so many advantages to eating turkey, and among those advantages are these which include:

It is Protein-dense- Turkey is lean meat that is lower in fat and higher in protein than chicken. It is a fantastic choice for people who want to cut down on their fat intake. However, because of the meat’s high protein and low-fat content, it cooks rapidly and becomes dry. A range of approaches, such as adding fattier ingredients, bringing, and jointing the bird for even more consistent cooking, may be beneficial in conserving moisture.

B vitamins are abundant- It is a good source of B vitamins, such as B3, B6, and B12. These vitamins are required for energy synthesis, cognitive function, and red blood cell creation.

Minerals in abundance- This meat is high in selenium, zinc, phosphorus, and iron, which helps to improve thyroid function, immunity, bone health, and energy production. Certain minerals, such as iron, are more abundant in darker pieces of meat, such as the leg and thigh.

Low-fat meat is a vital part of a balanced diet since it keeps the meat juicy, luscious, and flavorful. The fat in turkey flesh is mostly unsaturated, with only about a third of it being saturated. However, the quantity of fat in the bird would vary depending on how it was fed, with some plant-based meals favoring a larger polyunsaturated (omega-3 fatty acid) contribution.

The way we prepare turkey meat affects its fat; fattier meats, such as bacon, are sometimes added to the turkey’s leanest areas to help overcome dryness during cooking. Of course, this will impact fat levels, possibly increasing saturated fat levels.

Tips for Cooking a 16 lb Turkey

Consider getting a Kosher- A kosher certification can only be applied to poultry that has been handled under rabbinical supervision. The turkeys are free to wander and are fed grain with no antibiotics. Kosher turkeys are steeped in salt brine before being processed and inspected, giving them their savory flavor (don’t choose a kosher turkey if you’re planning to bring it yourself).

The oven’s temperature- While some cooks prefer to cook the turkey at a high temperature (425°F) for 30 minutes before lowering the heat, a low, consistent temperature of 325°F from start to finish is more forgiving. The high-heat approach can save cooking time by 30 to 90 minutes, but it’s one more item to remember on a hectic day.


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Cooking a 16 lb Turkey

Let us now look at some instructions on how to cook this turkey meat, even as you have seen that it is something that anyone can indeed do quite easily.

Oven Bag

Preheat the oven to 350°F with the rack one level below the middle. Remove the turkey’s neck and giblets and any pin feathers. Underneath the turkey, tuck wings in. Using salt and pepper, season the bird cavity. Combine butter, garlic, thyme, and a pinch of salt and pepper in a small mixing bowl.

Separate the skin of the turkey breast with the back end of a wooden spoon. Smooth butter under the skin and smooth over the skin to spread it out.

Sprinkle a lovely amount of salt and pepper all over the turkey. Don’t forget to add 1 tbsp flour to the bag and shake it. Place the whole bag in a roasting pan and fill it with celery, onion, and carrots.

Place the turkey carefully on top of the vegetable layer. Close the oven bag using the knot that comes with it. To allow steam to escape, cut six holes over the top of the oven bag, then tuck the edges of the oven bag into the pan. Bake until the thickest part of the breast registers 165 degrees in multiple places, and the thigh registers 175 degrees.


Mix the butter, garlic, one tablespoon of creole seasoning, salt, and pepper in a small mixing basin. Spread the garlic butter under and on top of the turkey’s skin, gently loosening it with your fingertips.

On top of the turkey’s skin, sprinkle the remaining one tablespoon of creole spice.

Allow 5 hours on high or 6 hours on low for a 16-pound turkey. The amount of time it takes to cook a turkey depends on the slow cooker used and the size of the bird. A meat thermometer is the best way to tell if your turkey is fully cooked and ready to eat. Ensure the temperature in the thickest portion of the breast is 170 degrees Fahrenheit, and the thigh is 180 degrees Fahrenheit.


It’s quite easy to roast a turkey in a roaster oven. It’s almost as if you can set it and forget it. The bird’s size determines the cooking time. A 12-pound bird should be ready in 3 – 3 1/2 hours, a 16-pound bird in 3 – 3 1/2 hours, and a 20-pound bird in 3 1/2 – 4 hours. These are only estimates; it’s good to keep an eye on the turkey with a wired thermometer to ensure it’s cooked to perfection.

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How To Cook a 16 lb Turkey

A Simply Perfect Roast Turkey (24 Servings)

  • Author: Bobby


  • One (16 pounds) whole turkey
  • Half cup unsalted butter softened
  • To taste, season with salt and freshly crushed black pepper.
  • One and a half quarts of turkey stock
  • Eight cups prepared to stuff


  1. Preheat the oven to 325°F (165 degrees C), and position the oven tray on the bottom shelf.
  2. Pull the neck and giblets from the turkey, then rinse and dry with paper towels. Arrange the turkey breast side up on a rack in the roasting pan. Stuff the bodily cavity as loosely as possible. Season with salt and pepper after applying the softened butter to the skin. Aluminum foil can be used to make a turkey tent.
  3. Place the turkey in the oven and pour two cups of turkey stock into the roasting pan’s bottom. Baste with the juices on the bottom of the pan every 30 minutes. When the drippings have evaporated, add one to two cups of stock at a time to moisten them. After two and a half hours, remove the aluminum foil. Roast for four hours, or until a meat thermometer is placed in the meaty section of the thigh, registers 165 degrees F (75 degrees C).

Allow the turkey to rest for at least 20 to 30 minutes before slicing it on a large serving platter.

For years, Turkey has been a viable meat source for so many families, and as we have seen, it is loaded with so many benefits. Going through this piece, you now understand how to cook your 16 lb turkey to taste and enjoy it. You can check this video for more great tips.