How Long to Cook a 16 lb Whole Turkey
A 16 lb whole turkey needs about 3h 59m at 325 °F / 165 °C. Pull it at 158 °F / 70 °C so carryover takes it to 165 °F, then rest 30 min before carving.
Every method compared
Same 16 lb turkey, same doneness — only the heat changes. Thanksgiving, and the highest-stakes cook of the year. The breast is done 10 °F before the thigh, which is the entire problem with roasting a turkey whole.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Reverse Sear | 325 °F / 165 °C | 3h 59m | 158 °F | 30 min |
| Smoker (Low & Slow) | 275 °F / 135 °C | 5h 21m | 159 °F | 30 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
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Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
How long does a 16 lb turkey take?
About 3 hours 59 minutes at 325 °F. Smoking at 275 °F takes longer — see the method table above for exact times.
What temperature is chicken safe at?
165 °F / 74 °C in the thickest part of the breast, measured away from bone. Dark meat is better at 175 °F / 79 °C, where the connective tissue renders and the thigh stays juicy.
Do I pull chicken early for carryover?
Yes, but less than with beef. Pull at 158 °F and it coasts up to 165 °F while resting. Never serve poultry that has not reached 165 °F.