How to Cook a 25-Pound Turkey

Cooking a 25-pound turkey requires careful planning to ensure it’s juicy, flavorful, and cooked evenly. Here’s a step-by-step guide to roasting a turkey of this size, whether it’s for Thanksgiving or another special occasion.

Preparation

What You’ll Need

25-pound turkey (thawed)
Seasonings: salt, pepper, garlic powder, paprika, and any preferred spices
Aromatics (optional): onion, garlic, herbs, lemon, or apple slices
Roasting pan with a rack
Meat thermometer
Aluminum foil (for tenting if needed)
Butter or oil (for basting or rubbing the skin)

Step-by-Step Instructions

1. Thaw the Turkey

A 25-pound turkey requires 5–6 days to thaw in the refrigerator (24 hours per 4–5 pounds).
If you’re short on time, submerge it in cold water, changing the water every 30 minutes. Allow 30 minutes per pound for this method.

2. Prepare the Turkey

Remove the turkey from its packaging. Remove the giblets and neck from the cavity.
Rinse the turkey (optional) and pat it completely dry with paper towels.
Season Generously: Rub the turkey inside and out with a mix of salt, pepper, and your favorite spices. For added flavor, rub butter or oil under the skin and on top of it.
Stuff the Cavity: Add aromatics like onions, garlic, rosemary, thyme, lemons, or apples to the cavity for extra flavor (optional).

3. Preheat the Oven

Preheat your oven to 325°F (163°C).

4. Position the Turkey in the Roasting Pan

Place the turkey breast-side up on a rack in a large roasting pan. This elevates the turkey for even cooking and prevents sogginess.
Tuck the wings under the body and tie the legs together with kitchen twine.

Cooking Times for a 25-Pound Turkey

Unstuffed Turkey: 4.5 to 5 hours at 325°F (163°C).
Stuffed Turkey: 5.25 to 5.75 hours at 325°F (163°C).

Use these as guidelines and rely on a meat thermometer for accuracy.

5. Tent the Turkey (Optional)

Cover the turkey loosely with aluminum foil during the first 2–3 hours of cooking. This prevents the skin from over-browning.

6. Baste the Turkey (Optional)

Every 45 minutes, baste the turkey with its drippings or melted butter to enhance moisture and flavor.

7. Check the Temperature

Start checking the turkey’s internal temperature about 30 minutes before the recommended cooking time ends.
Insert a meat thermometer into:
- Thickest part of the breast (without touching bone): 165°F (74°C).
- Thickest part of the thigh: 175°F (80°C).
- Stuffing (if applicable): 165°F (74°C).

8. Let the Turkey Rest

Once the turkey reaches the correct internal temperature, remove it from the oven.
Tent it loosely with aluminum foil and let it rest for 30–45 minutes before carving. Resting allows the juices to redistribute for a moist and tender turkey.

Tips for Success

Don’t Rely on Pop-Up Timers: They can be inaccurate. Use a reliable meat thermometer instead.
Use a Roasting Rack: It promotes even airflow and prevents soggy skin on the underside.
Plan for Sides: With such a large turkey, ensure your oven can accommodate other dishes or prepare them ahead of time.
Save the Drippings: Use them to make a rich, flavorful gravy.

Final Thoughts

Cooking a 25-pound turkey requires patience, but with proper preparation and attention to temperature, you’ll achieve a beautiful, juicy bird that’s perfect for a feast. Whether you keep it simple or go all out with seasonings and aromatics, this guide ensures your turkey is the star of the meal!