Quick Answer
It takes approximately 4-5 hours to cook a 25-pound turkey in an oven at 325°F. The exact time depends on whether the turkey is stuffed or unstuffed, as well as your desired level of doneness. Plan for 20-25 minutes per pound as a general guideline when roasting a whole turkey.
Detailed Answer
Cooking a large 25-pound turkey is a big undertaking, but following some simple guidelines will ensure it turns out juicy and delicious. Here are some tips on how long it takes to roast a turkey this size, as well as factors that affect cooking time.
Recommended Cooking Time
Most experts recommend roasting a turkey at 325°F and allotting 15-20 minutes per pound of unstuffed turkey. For a stuffed turkey, allow 17-22 minutes per pound.
This means that for a 25-pound turkey:
- An unstuffed turkey will take about 5-6 hours to fully cook at 325°F.
- A stuffed turkey will take around 6.5-7.5 hours to fully cook at 325°F.
As you can see, there is a wide range depending on whether the turkey is stuffed and your desired level of doneness. It’s always best to use a meat thermometer to determine when the turkey reaches the safe minimum internal temperature of 165°F in the innermost part of the thigh and wing and the thickest part of the breast.
Factors That Affect Cooking Time
Several factors impact how long it takes to roast a 25-pound turkey:
1. Stuffing
A stuffed turkey takes longer to cook because the heat takes time to penetrate to the center of the stuffing. The extra insulation of the stuffing means the turkey’s internal temperature rises more slowly.
2. Thawing
A fully thawed turkey roasts more evenly and cooks faster than a frozen turkey. Thaw frozen turkeys in the refrigerator 1 day for every 4-5 pounds of turkey. So a 25-pound turkey will take 5-7 days to thaw.
3. Roasting Pan Size
Use a roasting pan only 2-3 inches larger than the turkey itself. Too much space means it will take longer for the turkey to roast fully.
4. Cooking Method
Roasting in a standard oven is slower than convection roasting or deep frying. Convection ovens use a fan to circulate hot air and speed up cooking. Deep frying cooks the turkey very quickly but requires safely heating a large quantity of oil.
5. Turkey Shape
A broad, flat turkey will cook faster than a tall, narrow one since more surface area is directly exposed to the heat.
6. Basting
Basting helps keep the turkey moist but opens the oven door and slightly lowers the temperature each time, lengthening the overall roasting time.
7. Oven Accuracy
If your oven runs hot or cool, it could alter the expected cooking time. Carefully monitor the turkey with a meat thermometer for doneness instead of relying solely on roasting charts and recipes.
Tips for Roasting a 25-Pound Turkey
Follow these tips for perfectly roasting an extra large 25-pound turkey:
- Thaw completely in the refrigerator before roasting.
- Set oven temperature to 325°F.
- Use a V-rack in a large roasting pan with at least 2-inch sides.
- Pat turkey dry and rub butter or oil over the skin.
- Insert a meat thermometer into the thickest part of the breast and inner thigh, avoiding bone.
- Roast for 4-5 hours, basting occasionally.
- Check temperature periodically; cook until it reaches 165°F in breast and thigh.
- Let rest 20 minutes before slicing for easiest carving.
Monitoring the turkey’s temperature and allowing plenty of time for a 25-pounder to roast low and slow are the keys to success. With basic preparations like thawing, proper pan setup, basting, and using a meat thermometer, you’ll be rewarded with a perfectly cooked turkey worthy of any holiday feast.
Frequently Asked Questions
Here are answers to some common questions about roasting a large 25-pound turkey:
1. Should I cook my 25-pound turkey longer than the recommended times?
It’s a good idea to cook your turkey slightly longer than the minimum recommended time, especially if you want well-done meat or darker meat. It’s always safer to allow extra time and rely on a meat thermometer to determine doneness. The USDA recommends cooking until the breast reaches 165°F and the thighs reach 175°F for safety.
2. Do I need to flip my turkey while roasting?
There is no need to flip the turkey while roasting. Placing the turkey breast-side up in a V-rack allows hot air to circulate completely around the turkey for even cooking. Basting helps keep the back moist if uneven browning is a concern.
3. Can I speed up the cooking time by using a higher temperature?
It’s best not to roast a turkey over 350°F, even if you want to speed up cooking. The high heat will dry out and overcook the delicate white breast meat long before the dark meat is done. Slow roasting at 325°F results in evenly cooked, moist turkey.
4. Should I tent the turkey with foil at the end?
Tenting foil over the roasted turkey after removing it from the oven helps retain heat and lets the meat rest. Resting allows juices to be reabsorbed back into the turkey instead of running out when carved. Let the turkey rest at least 15-20 minutes before slicing to serve.
5. Can I reheat leftover turkey after roasting?
Yes, leftover roasted turkey keeps in the refrigerator 3-4 days and can be safely reheated. Reheat pieces in the microwave or oven until warm, 165°F or hotter. You can also slice and add leftover turkey to soups, salads, sandwiches and other dishes.
Conclusion
Roasting a large 25-pound turkey is a time-consuming process but worth the wait when your holiday meal centerpiece turns out juicy, tender and golden brown. For best results, plan on 20-25 minutes per pound at 325°F in an appropriately sized pan. Thaw completely, baste while cooking, and rely on a meat thermometer for guaranteed doneness. Rest at least 15-20 minutes before serving so the juices redistribute evenly. Enjoy your perfectly cooked, flavorful turkey!
