If you’re stubborn and prefer 350°F, aim for 3 hours and 45 minutes for an unstuffed 21-pounder. But I’ll warn you: check it at the 3-hour mark. My cousin’s turkey hit 165°F in the breast at 3.5 hours once, and he nearly had a heart attack.
Why the variance? Ovens lie. Some run hot, some run cold, and some just have a vendetta against poultry. The only truth is the thermometer. So set your timer for 3 hours, then check every 20 minutes after that. Trust the probe, not the clock.
How Long to Cook a Turkey in the Oven, Grill or Smoker
The Dark Side: Overcooking
I once left a 21-pound turkey in for 6 hours because I “felt” it wasn’t done. Spoiler: it was very done. The meat turned into sawdust, and my gravy had the consistency of paste. Don’t be me.
If your turkey hits the target temperatures early, pull it out. Let it rest. You can always keep the side dishes warm while the bird relaxes. Nobody complains about warm mashed potatoes, but dry turkey is a family feud waiting to happen.
