How long to cook a 16 lb turkey

Schedule for a 5:00 PM dinner

In the oven (unstuffed): heat the oven to 325°F and put the turkey in by 12:15 PM. Start checking the temperature at about 3:30 PM. When it reads 165°F, take it out and let it rest, loosely covered with foil, while you make the gravy. Carve at about 4:45 PM.

On a smoker or pellet grill at 275°F: preheat for 15 minutes and put the turkey on by 10:30 AM. Start checking at about 2:45 PM. Add about 20% more time on a cold or windy day.

Eating at a different time, or cooking a turkey that isn't exactly 16 lb? The turkey calculator and the smoked turkey calculator work out a schedule for any weight and dinner time.

Tips for a 16 lb turkey

• At 16 lb, smoke at 275°F or higher rather than 225°F so the turkey warms through quickly, or spatchcock it.
• Start the thaw early. A thawed turkey keeps 1 to 2 days in the fridge, so finishing early is safe; finishing late is not. In a pinch, thaw it in cold water for about 8 hr, changing the water every 30 minutes.
• Use a thermometer in several places. Turkeys finish at different times depending on the oven, the pan and how cold the bird was going in.
• If it's done early, cover it with foil and a towel. A 16 lb turkey stays hot for up to an hour.