Everything you need to know about how long it takes to cook a 10-pound turkey in the oven is all right here. You do not need to be a chef to prep, cook, & serve a juicy on the inside & crispy skin turkey. Ensure it is moist, tender, & ready on time with this easy oven-roasted turkey recipe.
Why this Small Turkey Recipe is Amazing: My foolproof recipe will make the best juicy 10-pound holiday turkey - these time, temperature, tips, & tricks I have been using since college (yes, way back in the 1990s!).
This recipe for a seasoned turkey with lots of flavors couldn't be easier. With a little prep, the oven does all the roasting. If you are hosting a small group, 8-10 people, for Thanksgiving or Christmas, this is the turkey recipe for you.
Bonus: if you have a VERY large gathering, you may need to cook 2 turkeys. If so, make this smaller bird plus hours before start following my tips on How Long to Cook a 23-lb Turkey or How to Warm up a Spiral Ham. Then you have enough for 30+ people.
You may want to smoke, deep-fry, or BBQ your turkey and that is great, but the cooking temperature and times will NOT be the same. This post is only for oven roasting. Ok, now we cook!
Jump to:
- Defrost Turkey
- How to Dry Brine a Turkey
- How to Prep a Turkey for Roasting
- Cooking Time & Temperature for 10-Pound Turkey
- Best Instant-Read Thermometer
- 10-Pound Unstuffed Turkey
- 10-Pound Turkey with Stuffing
- 10-Pound Turkey in a Roasting Bag
- FAQ
- How Long to Cook a 10-Pound Turkey
- Recipes for Leftover Turkey Slices
Defrost Turkey
Be sure your 10-pound turkey is defrosted by the morning of the day you want to cook it. For instance, if you want to roast it on Thanksgiving, I suggest getting it into the refrigerator the Saturday before. This is because I love to start the salt dry brine on Monday and the turkey should not be solid frozen.
When thawing in a refrigerator, it takes 2 days for it to start to defrost. Then add 3 more days for the salt brine and to be completely defrosted.
How to Dry Brine a Turkey
For a turkey everyone will be wanting seconds of, make sure you try my easy process for the best dry brine recipe. The salt brine is easier than a liquid brine and takes less room in your fridge - who has room for a huge bucket of liquid to submerge a turkey?
It does not need to be completely defrosted but around ½-way through is fine. The skin and outer meat layers will be ready to absorb the salt and that is perfect.
How to Prep a Turkey for Roasting
Once your turkey is defrosted, next up you want to prep it for the oven. Get out your large roasting pan and rack. If you are wondering how big a roasting pan you need for a turkey that is 10 pounds or larger, it is a pretty big one. Ideally use a 14-inch pan and a rack that fits in it.
The last step before roasting a turkey is to season it. Use whatever recipe you like, but below I have outlined how I dress mine up. Simply remove the parts in the cavity of the bird, and add some aromatics like citrus, garlic, & herbs. Then rub on some softened butter (or olive oil) and a seasoning blend.
Cooking Time & Temperature for 10-Pound Turkey
You can cook a turkey at either 325° or 350° in the oven. Below is the information on how long to cook a turkey depending on the temperature and timing you want to use. Whether your turkey is unstuffed or full of stuffing, here are how many hours it will take to roast in the oven so it is ready on time for your Thanksgiving, Christmas, Easter, or other holiday meal.
I recommend cooking your turkey both covered and uncovered. I like to loosely tent foil over the turkey for the first half of the cooking process. Once it is halfway done, I remove the foil and let the skin begin browning so it is crispy and amazing.
Best Instant-Read Thermometer
Always use a meat thermometer to check internal temperatures when cooking a turkey. I like to use an instant-read thermometer. I prefer this over leaving one in the turkey the entire time it cooks.
An instant-read thermometer is the best way to check that your turkey is ready. With an instant-read thermometer, you can check several places on your turkey in a few seconds. It is best to check your turkey at the breast, thigh, & stuffing if your bird is stuffed. These recommendations for checking doneness are even shared by Butterball.
ALL TIMES SHARED HERE ARE ESTIMATES - EVERY TURKEY, OVEN TEMPERATURE, ROASTING PAN, ELEVATION, AND MORE CAN ALTER THE COOKING TIMES.
10-Pound Unstuffed Turkey
Once your turkey is in the pan and ready to go into the oven, make sure you set a timer to be sure you check it on time. This is for a turkey without stuffing.
- 325° a 10-lb turkey takes 2 ½ - 3 hours to cook in the oven
- 350° a 10-lb turkey takes 2 - 2 ½ hours to cook in the oven
Once the halfway point is done, remove the foil so the turkey can cook uncovered for the final cooking time. This helps get the skin crispy and golden brown.
I suggest using an instant-read thermometer and starting checking the thickest part of the thigh around the 1½ hour mark. You want the turkey to reach an internal temperature of 175°.
10-Pound Turkey with Stuffing
If your 10-pound turkey is stuffed, in the pan, and ready for the preheated oven, time to set your timer. A stuffed turkey takes longer to cook than one that is unstuffed.
Remember that at 325° it will take 30 minutes longer for the turkey to cook than if you cooked it at 350°. This is for a turkey with stuffing.
- 350° a 10-lb turkey takes 3-3 ½ hours to cook in an oven
- 325° a 10-lb turkey takes 3 ½ - 4 hours to cook in an oven
Remove the foil at the 2 hour mark, so the turkey skin can get crispy and golden brown. You want the turkey to reach an internal temperature of 175° for it to be done and safe to eat.
10-Pound Turkey in a Roasting Bag
If you like to cook your turkey in a bag, such as Reynold's bag, here is how to cook it. Cooking a turkey in an oven bag does speed up the cooking time. Since a turkey cooked in one of them cooks faster, I do not recommend stuffing a turkey when you cook in a bag.
When cooking a 10-pound turkey in an oven bag at 350°, it takes around 1 ½ - 2 hours. Make sure it reaches 175°F when checking the thigh meat.
FAQ
This is the perfect amount to make for a family dinner any time of year or for a small Thanksgiving gathering.
It will feed on average 8-10 people of adults and kids. If only adults are eating, I err on the side of it feed 6-8 adults. There will be minimal leftovers with these amounts.
On average it is best to calculate 1 - 1 ½ pounds per person. We do not care for leftovers so I like to make 1 pound per person for Thanksgiving. Plus let's be honest at the holidays there is so much food - sides, desserts, etc.
You can cook a turkey at either temperature, 325° or 350°. I personally cook at 325° for a low and slow oven-roasted turkey that is juicy every year.
I do not recommend cooking it at a higher temperature to speed things up. It simply dries out the skin and outer meat too fast while the internal meat like the thigh could still be unsafe & undercooked.
Here are my top tips for helping keep your turkey moist and juicy. Begin with a dry brine for several days before cooking.
Before cooking the turkey, coat the skin with softened butter. Also, cover the turkey in foil for the first ½ of cooking to keep the moisture from escaping.
Finally, make sure you let the turkey rest for at least a half hour before carving it. Even the breast will be moist after oven cooking. All of these ideas are the best way to keep a turkey from drying out.
If you do all the above things I described, your turkey will be moist. Adding water to the pan when cooking, is not one of those things. You do not want to "steam" your bird, you want to roast it slowly and evenly.
Cooked turkey stores well in the refrigerator for up to 5 days or the freezer for up to 3 months. Enjoy cold in a sandwich or salad. I love it in a bowl of comforting Pot Pie Soup.
Do not throw them out! Save those bones to make bone broth using poultry bones in a pressure cooker or Instant Pot. Great for making soup or using in recipes.
How Long to Cook a 10-Pound Turkey
Equipment
- roasting pan
Ingredients
- 1 10-pound turkey defrosted or fresh
- 4 tablespoons salted butter room temperature
- 1 lemon cut in quarters
- 4 clove garlic
- 1 tablespoon salt
- 1 tablespoon paprika
- ½ tablespoon black pepper
- ½ tablespoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon parsley flakes
Instructions
- Defrost the turkey in the refrigerator for 4 daysNOTE: If using a dry brine, start the salting process 3 days before cooking your turkey. Links below in the recipe card on the dry brine process I recommend or see the post above.
- Preheat the oven to 325°F.
- In a medium-sized roasting pan, Place the turkey in a roasting pan on a rack. Remove any parts in the cavity. Place the lemon and garlic pieces inside the turkey cavity.1 10-pound turkey, 1 lemon, 4 clove garlic
- In a small bowl add all the spices and stir to combine.1 tablespoon salt, 1 tablespoon paprika, ½ tablespoon black pepper, ½ tablespoon garlic powder, 1 teaspoon ground sage, 1 teaspoon parsley flakes
- Coat the skin of the turkey with softened butter. Sprinkle the turkey seasoning blend over the butter.4 tablespoons salted butter
- Place a large sheet of aluminum foil loosely over the turkey. Place it in the oven and cook for 1 ½ hours. No Basting needed but if you like to baste, do so at the hour mark.
- Remove the foil and continue to cook another 1- 1 ½ hours. To check for doneness, place an instant-read thermometer in the thickest part of the thigh. Check it at the 2½ hour mark. If it is 175°, the turkey is ready.
- Remove the turkey carefully from the oven. Let it rest while covered loosely with foil for 30-45 minutes.
- Place the turkey on a carving board or platter to serve. Remove the lemons and garlic from the cavity carefully and discard.Serve with your favorite side dishes and Enjoy!
Notes
- TIME & TEMP GUIDE FOR STUFFED OR UNSTUFFED TURKEY:
- For cooking at 350°a 10-lb turkey takes 2 - 2 ½ hours to cook in the oven
- For a stuffed 10-pound turkey, cook at 325°F for 3 ½ - 4 hours to cook in an oven
- Store in the refrigerator for up to 5 days or in the freezer for 3 months.
- To dry brine starting 3 days before cooking, follow my SALT BRINE RECIPE FOR TURKEY.
Nutrition
Recipes for Leftover Turkey Slices
Besides yummy sandwiches, here are some great recipes and ideas for using up leftover turkey slices & other pieces. Trade out the protein or add the turkey to the existing recipes below and continue getting your turkey fix for days after Thanksgiving or Christmas. (The kale salad or the curry are my favorite ways to use up the turkey!)
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