Here are my tried & true methods for how long to cook an 18-pound turkey. It is the best way to ensure an oven-roasted turkey is moist, juicy, & flavorful for the holidays. Whether you are hosting Thanksgiving, Christmas, or another holiday, all the guests will rave about this seasoned turkey. Times for stuffed or unstuffed are shared.
Defrost your turkey for 3-5 days in the refrigerator.
** Optional - If using a dry brine, start the salting process 3 days before cooking your turkey. The link is shared above for the best dry salt brine process.
Preheat the oven to 325°.
While the oven is preheating, pre & season the turkey. Place it in a roasting pan on a rack. Remove any parts and giblets that may be in the cavity. Place the lemon and garlic pieces inside the turkey cavity.
Coat the skin of the turkey by rubbing the softened butter over the entire bird. Next, combine all the spices in a small bowl. Sprinkle the turkey seasoning blend over the butter.
Place a large sheet of aluminum foil loosely over the turkey. Place it in the oven and cook for 2 hours. Baste only once during the first half of cooking, at about the hour mark.
Midway through the cooking, remove the foil and continue to cook for another 1 ½ - 2 hours. This is for an unstuffed turkey not cooked in a roasting bag. For stuffed or a turkey in the bag - see the guide above for times. Continue basting once every 30 minutes. Do not do it any more than that as the oven will lose heat.
To check for doneness, place an instant-read thermometer in the thickest part of the thigh. If it is 175°, the turkey may be ready. Check the breast for it to be 165°.
Remove the turkey carefully from the oven. Let it rest while covered loosely with foil for 30-60 minutes.Place on a cutting board and carve to your liking. Serve & enjoy!