Cooking a turkey can feel intimidating, especially when you’re waiting for that perfect internal temperature. If you’ve ever found yourself asking “how long does it take to get turkey from 140 to 165?”, you’re not alone. This question is one of the most common during holiday seasons or family gatherings, and the answer isn’t as straightforward as setting a timer—it depends on several factors such as the size of the bird, oven temperature, cooking method, and whether the turkey is stuffed or not.
In this comprehensive guide, we’ll break down everything you need to know about turkey cooking times, the science of safe internal temperatures, and tips for achieving juicy, flavorful results every time.
Why the Temperature Range 140 to 165 Matters
The USDA recommends that turkey reaches a minimum internal temperature of 165°F (73.9°C) in the thickest part of the breast and thigh. This ensures harmful bacteria such as Salmonella are destroyed, making the meat safe to eat.
So why does the jump from 140°F to 165°F matter so much? At 140°F, your turkey is still in the “danger zone” where bacteria can survive. It may look cooked on the outside, but the inside isn’t safe yet. Those final 25 degrees are the most crucial for both food safety and texture.
How Long Does It Take for Turkey to Go from 140 to 165?
On average, once your turkey has reached 140°F, it can take anywhere from 30 minutes to 1 hour to reach 165°F, depending on:
- Size of the turkey – Larger birds hold heat differently than smaller ones.
- Cooking method – Oven-roasting, smoking, deep frying, and spatchcocking all vary.
- Oven temperature – Lower roasting temps mean slower increases in internal heat.
- Stuffing – A stuffed turkey cooks slower than an unstuffed one.
- Resting and carryover cooking – Turkey continues to cook after leaving the oven.
General Estimate by Size (Unstuffed, Roasted at 325°F):
- 10–12 lb turkey → 30–40 minutes from 140°F to 165°F
- 14–16 lb turkey → 40–55 minutes from 140°F to 165°F
- 18–20 lb turkey → 50–65 minutes from 140°F to 165°F
- 20+ lb turkey → Up to 75 minutes from 140°F to 165°F
Note: Always confirm with a meat thermometer, as times vary.
Using a Meat Thermometer Correctly
The best way to track how long it takes for your turkey to reach 165°F is with a reliable meat thermometer.
- Insert into the thickest part of the breast and the inner thigh (without touching bone).
- Check both white and dark meat, since they cook at different speeds.
- Avoid cutting into the turkey repeatedly—this releases juices and dries out the bird.
Factors That Affect How Long It Takes from 140°F to 165°F
1. Oven Temperature
- High heat (375–400°F): Turkey will cook faster, usually reaching 165°F within 25–35 minutes after hitting 140°F.
- Moderate heat (325°F): Standard roasting; expect 40–60 minutes.
- Low heat (250–300°F): Slower rise; may take over an hour.
2. Stuffed vs. Unstuffed
A stuffed turkey can take 15–30 minutes longer to rise from 140 to 165. That’s because the heat must penetrate the cavity and stuffing, which also needs to reach a safe 165°F.
3. Resting and Carryover Cooking
Even after you pull the turkey from the oven, the internal temperature can rise another 5–10°F due to carryover cooking. If your turkey reads 160°F, letting it rest for 20–30 minutes will allow it to safely climb to 165°F without drying out.
4. Turkey Size and Shape
A flatter, spatchcocked turkey cooks more evenly and may only take 20–30 minutes to move from 140 to 165, compared to a whole, large bird that can take much longer.
Tips for Perfectly Cooked Turkey
- Don’t Rely on Time Alone
Always check with a thermometer. Two turkeys of the same size can cook differently depending on fat content, oven calibration, and even how often you open the door. - Brine or Dry Brine Your Turkey
Brining helps keep the turkey moist and ensures more even cooking, which can reduce time spent hovering in the 140–165 range. - Tent with Foil if Needed
If the skin is browning too quickly while the inside is still under 165°F, loosely cover with foil. - Rest Before Carving
A 20–30 minute rest after cooking ensures juices redistribute, giving you moist, flavorful turkey meat. - Plan for Delays
Build in extra time. It’s better to let a turkey rest warm than panic because it’s not yet at 165°F when dinner is ready.
Common Mistakes to Avoid
- Pulling the turkey too early: If you serve at 155–160°F, you risk unsafe poultry.
- Overcooking: Leaving it too long after 165°F dries out breast meat.
- Guessing without a thermometer: This is the #1 cause of underdone or dry turkey.
- Not checking multiple spots: One part of the turkey may hit 165°F before others.
Frequently Asked Questions
Q: Can turkey be eaten at 160°F?
A: Technically, turkey can be safe at 160°F if held for at least 30 seconds (per USDA pasteurization charts). However, the simplest and most reliable standard is 165°F.
Q: How fast does turkey cook in the danger zone (40–140°F)?
A: This is the unsafe bacterial growth zone. Turkey should not remain here for more than 2 hours total.
Q: My turkey is stuck at 140°F. What should I do?
A: Increase oven temperature slightly, check that your oven is calibrated, and avoid frequent door opening. Larger birds often stall around 140°F but will eventually climb.
Q: Will carryover cooking take turkey from 140 to 165?
A: No. Carryover adds only 5–10°F. You must cook your turkey in the oven until at least 160°F before removing it.
Final Thoughts: How Long To Get Turkey from 140 to 165
In most cases, it takes 30–60 minutes for turkey to rise from 140°F to 165°F, depending on the size, oven temperature, and whether it’s stuffed. Always rely on a meat thermometer rather than the clock for accuracy.
The key to success is patience, proper temperature monitoring, and resting time. Following these guidelines ensures your turkey is both safe to eat and tender, juicy, and delicious.
So the next time you’re cooking and wondering “how long to get turkey from 140 to 165?” you’ll know exactly what to expect—and you’ll serve a turkey that makes the whole table happy.