Cooking guide
How Long to Cook Turkey
Turkey pieces are larger than chicken pieces, so they need more time. Simmer gently, keep the meat covered, and use a thermometer at the thickest part.
- Low simmer
- 165°F / 74°C
- Best in pieces
Quick answer
Quick Answer
Gentle simmer
Check early
Cook until tender
Low simmer
Good for broth
Cold water start
Calculator
Turkey Cooking Time Calculator
Use this as a quick estimate. Then read the method below for preparation, doneness, and safety.
Cooking temperature: liquid at 82 to 90°C / 180 to 194°F. Internal target: 74°C / 165°F at the thickest part.
These estimates assume fresh or fully thawed poultry and a steady low simmer. Use a thermometer for the final check.
Technique
Cold Water or Boiling Water?
Use a cold water start for broth or soup because flavor moves gradually into the liquid. Use boiling or simmering water when the cooked poultry itself is the main dish, then reduce the heat immediately so the meat cooks gently.
Preparation
How to Prepare Turkey Before Cooking
Remove packaging and giblets from a whole turkey. Cut turkey into pieces for stovetop cooking because a whole turkey is often too large for even boiling or simmering.
Pat the turkey dry and trim only excess loose fat or skin. Keep bones, wings, neck, and back pieces if you want a richer broth.
Method
How to Cook Turkey Step by Step
- Prepare the turkey and cut it into manageable pieces if needed.
- Use cold water for broth or soup. Use simmering water when the cooked turkey itself is the main dish.
- Add onion, carrot, celery, bay leaf, peppercorns, parsley stems, garlic, thyme, sage, rosemary, or a piece of leek.
- Bring to a low simmer and avoid a hard boil.
- Skim foam during the first 10 to 15 minutes if making broth.
- Cook until the thickest part reaches 165 F / 74 C. Continue thighs and drumsticks until tender.
- Rest larger pieces before slicing, then cut across the grain.
Cooking chart
Turkey Cooking Time Chart
| Type | Method | Time | Notes |
|---|---|---|---|
| Turkey pieces | Gentle simmer | 1 to 1.5 hours | Depends on size. |
| Turkey breast | Gentle simmer | 45 to 75 minutes | Lean and easy to dry out. |
| Turkey thighs | Low simmer or braise | 1.5 to 2.5 hours | Cook until tender. |
| Turkey drumsticks | Low simmer | 1.5 to 2.5 hours | Large pieces need time. |
| Turkey wings or neck | Broth or soup | 1 to 2 hours | Good flavor and body. |
| Turkey broth or stock | Cold water start | 2 to 4 hours | Skim early for clearer broth. |
| Whole turkey | Simmer only if pot is large enough | 2.5 to 4 hours or more | Usually better roasted or cut up. |
Safety
How to Know When Turkey Is Done
Turkey is done when the thickest part reaches 165°F (74°C). Check breast, thigh, and drumstick separately because large pieces cook at different speeds.
Food safety note: cook poultry to at least 165°F (74°C) at the thickest part. Keep raw poultry separate from ready-to-eat foods, wash hands and tools after touching raw poultry, refrigerate cooked poultry within 2 hours, and use leftovers within 3 to 4 days.
Size
Why Turkey Takes Longer Than Chicken
Turkey pieces are larger and denser than chicken pieces. Breast can dry out before legs become tender, so cut turkey apart when possible and remove pieces as they finish.
Broth
Turkey Broth and Soup
Turkey wings, neck, back, bones, and leftover carcass make strong broth. Start with cold water, skim early, and simmer gently so the broth stays cleaner.
Flavor
Best Seasonings for Turkey
Turkey works well with sage, thyme, rosemary, bay leaf, parsley, garlic, onion, celery, carrot, black pepper, lemon, paprika, mustard, mushrooms, cranberries, and gravy.
Avoid this
Common Mistakes
- Trying to boil a whole turkey in a pot that is too small.
- Cooking breast as long as thighs or drumsticks.
- Boiling hard and making the meat stringy.
- Skipping the thermometer on large pieces.
- Letting cooked turkey cool slowly in a deep pot of broth.
Serving
What to Serve With Cooked Turkey
Cooked turkey goes well with potatoes, rice, noodles, carrots, green beans, mushrooms, cabbage salad, cranberry sauce, mustard, gravy, herbs, and stuffing-style bread dishes.
Recipe ideas
Turkey Recipes You May Like
These ideas work well with gently simmered, boiled, roasted, or braised turkey.
- Turkey soup with noodlesUse broth and shredded cooked turkey.
- Turkey brothUse wings, neck, back, or a carcass.
- Turkey with gravyUse defatted cooking liquid as the base.
- Turkey and rice soupAdd rice near the end.
- Shredded turkey sandwichesMoisten sliced or shredded turkey with broth.
- Turkey stewUse thighs or drumsticks for richer flavor.
Leftovers
How to Store and Reheat Cooked Turkey
Cool cooked turkey quickly and refrigerate it within 2 hours, or within 1 hour if the room is hotter than 90 F / 32 C. Store it in shallow airtight containers and use refrigerated leftovers within 3 to 4 days.
Reheat cooked turkey gently with a little broth, gravy, sauce, or water so it does not dry out. Soups and stews should be reheated until steaming hot.
Tools
Useful Tools for Cooking Turkey
- Large pot or Dutch ovenFor simmering poultry, bones, broth, and stew.
- Kitchen thermometerFor checking safe internal temperature.
- Fine skimmerUseful when making clear broth.
- Sharp knifeFor trimming and cutting even pieces.
- Cutting board for poultryKeeps raw poultry prep separate.
- TongsFor lifting hot pieces without tearing them.
- Airtight containerFor cooling and storing leftovers.
Questions
FAQ
How long should turkey be cooked?
Turkey pieces usually need 1 to 1.5 hours at a gentle simmer. Breast can take 45 to 75 minutes, while thighs and drumsticks often need 1.5 to 2.5 hours. Broth pieces can simmer for 2 to 4 hours.
Can you boil turkey?
Yes, especially turkey pieces, wings, necks, and bones for soup or broth. A whole turkey is usually better roasted or cut into pieces before simmering because it is large and cooks unevenly in a pot.
Why is my turkey dry?
Turkey breast is lean and dries out when it is boiled hard or cooked too long. Simmer gently, check the thickest part with a thermometer, and remove breast pieces before dark meat if they finish earlier.
What is best for turkey broth?
Wings, neck, back, bones, and a leftover carcass make good turkey broth. Start with cold water and simmer gently with onion, carrot, celery, bay leaf, peppercorns, and herbs.
Should poultry start in cold or boiling water?
Start poultry in cold water when broth or soup is the goal because flavor moves gradually into the liquid. Start in boiling or simmering water when the cooked meat itself is the focus, then reduce the heat so the meat cooks gently.
Should poultry be cooked covered or uncovered?
After the first skimming stage, cook poultry mostly covered. A lid keeps the temperature steady and helps the meat stay moist. Leave the lid partly off when you need to skim foam or reduce liquid.
Can you cook poultry from frozen?
For best texture and safest timing, thaw poultry in the refrigerator before cooking. Small frozen pieces can be simmered directly in some recipes, but they take longer and cook less evenly. Do not thaw poultry at room temperature.
How long does cooked poultry last in the fridge?
Cooked poultry can be refrigerated in shallow airtight containers for 3 to 4 days. Cool it promptly, keep it separate from raw foods, and reheat leftovers until steaming hot.
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