An electric roaster cooks turkey in about 8 to 10 minutes per pound at 325°F, noticeably faster than a conventional oven. The secret? Start at maximum heat for 30 minutes to crisp the skin, then drop to 325°F for the rest. Your 18-pound bird will be golden and juicy in roughly 3 hours total, freeing up your oven for everything else.
The Basic Timing Rule for Electric Roaster Turkey
Plan for 8 to 10 minutes per pound once you’ve dropped to 325°F. This is significantly faster than the 15 to 20 minutes per pound you’d need in a conventional oven. The roaster’s compact design and self-basting lid create an efficient cooking environment that speeds everything up.
That said, timing isn’t an exact science. A brined turkey cooks faster, often shaving 30 to 60 minutes off the total time. A stuffed turkey adds another 30 to 45 minutes. And if your bird is still partially frozen (don’t do this), you’re looking at unpredictable results and potential food safety issues.
The real guide is internal temperature, not the clock. But knowing the baseline helps you plan your day.
The Two-Temperature Method That Changes Everything
Here’s the technique that delivers crispy skin and juicy meat every time. Preheat your electric roaster to its highest setting, typically 450°F but sometimes 500°F depending on your model. Cook the turkey at this temperature for exactly 30 minutes with the lid on.
This initial blast caramelizes the skin, creating that golden color and crispy texture you’re after. Without it, roaster turkey can look pale and steamed rather than roasted.
After 30 minutes, drop the temperature to 325°F without opening the lid. This lower temperature cooks the meat through evenly without drying it out. The turkey will essentially baste itself as moisture condenses on the lid and drips back down.
When calculating total time, add that initial 30 minutes to your per-pound calculation. An 18-pound turkey needs about 2.5 hours at 325°F (18 × 8 to 10 minutes), plus the 30-minute high-heat phase, for a total of roughly 3 to 3.5 hours.
Cooking Time by Turkey Weight
Here’s what to expect for an unstuffed turkey using the two-temperature method:
12 to 14 pounds: 2 to 2.5 hours total (30 minutes high heat + 1.5 to 2 hours at 325°F)
15 to 18 pounds: 2.5 to 3.5 hours total (30 minutes high heat + 2 to 3 hours at 325°F)
19 to 22 pounds: 3.5 to 4.5 hours total (30 minutes high heat + 3 to 4 hours at 325°F)
23 to 25 pounds: 4 to 5 hours total (30 minutes high heat + 3.5 to 4.5 hours at 325°F)
These are estimates. Start checking the internal temperature about an hour before you expect the turkey to be done. A digital probe thermometer that stays in the bird while it cooks is worth its weight in gold here.
Why Your Turkey Might Cook Faster Than Expected
Electric roasters are notorious for cooking faster than people anticipate. The compact space retains heat more efficiently than a full-sized oven, and the domed lid creates a self-basting steam environment that accelerates cooking.
Brined turkeys cook significantly faster because the salt solution changes the meat’s protein structure. If you’ve soaked your bird overnight in brine, expect it to be done 30 to 60 minutes earlier than an unbrined turkey of the same size.
This is why experienced cooks swear by checking the temperature early and often, especially in the final hour. Better to catch it at 160°F and let it coast to 165°F while resting than to discover you’ve overcooked it by 20 degrees.
The Only Temperature That Really Matters
Forget the timer. What matters is this: 165°F in the thickest part of the breast and 180°F in the innermost part of the thigh, away from the bone. When both targets hit, your turkey is done.
Use a digital probe thermometer with a cord so the sensor stays in the turkey while the display sits outside the roaster. This way you monitor temperature without ever lifting that lid. Some models even beep when your target temperature is reached.
Insert the probe into the thigh at an angle, making sure it reaches the thickest part of the meat without touching bone. Bone conducts heat differently and will give you a false reading.
What Happens If You Lift the Lid
Every time you open that roaster lid, heat escapes. Unlike a conventional oven with thick insulated walls, an electric roaster loses temperature quickly when exposed to room air.
Each peek adds roughly 10 to 15 minutes to your cooking time. Open it three times to baste (which you don’t even need to do), and you’ve just added 45 minutes to the process.
This is exactly why a probe thermometer that stays in the turkey matters. You can track progress without sabotaging your timeline.
Getting That Golden Brown Skin
The roaster’s moist environment is fantastic for juicy meat but can leave skin looking pale. Here’s how to fix that.
Rub the entire turkey with butter or olive oil before it goes in. This helps the skin brown and adds flavor. For extra insurance, mix 1 teaspoon of baking powder into 3 tablespoons of oil and brush it all over the bird. The baking powder raises the skin’s pH, encouraging browning.
The initial 30 minutes at high heat does most of the work, creating that deep golden color.
If your turkey emerges looking too pale despite these efforts, you have two options. Brush the skin with browning sauce (like Kitchen Bouquet) before cooking. It’s flavorless but adds rich color. Or, transfer the finished turkey to a baking sheet and run it under your oven’s broiler for 2 to 3 minutes, watching carefully to avoid burning.
Rest Time After Cooking
When your turkey hits temperature, resist the urge to carve immediately. Let it rest for 20 to 30 minutes on a cutting board, loosely tented with foil.
This resting period allows the juices, which have been driven to the center by heat, to redistribute throughout the meat. Carve too soon and those juices flood the cutting board instead of staying in the meat where you want them.
Resting also makes carving easier. Meat that’s too hot tends to shred rather than slice cleanly into those beautiful pieces you’re aiming for.
Common Timing Mistakes to Avoid
Don’t rely on time alone. An 18-pound turkey might be done in 2.5 hours or might need 4 hours depending on variables you can’t always control. Temperature is your only reliable guide.
Don’t keep opening the roaster to check browning or doneness. Every lift of that lid costs you time and heat. Trust the process and use a probe thermometer.
Don’t start with a partially frozen turkey. It needs to be completely thawed, which takes about one day in the refrigerator for every 4 to 5 pounds of turkey. A partially frozen bird cooks unevenly and can stay in the danger zone for bacterial growth too long.
Don’t follow conventional oven timing charts. They’re calculated for 15 to 20 minutes per pound, which will drastically overcook your bird in a roaster. Electric roasters work differently.
Check your turkey early. Start monitoring temperature an hour before your calculated finish time. It’s easier to hold a finished turkey at a low temperature than to fix one that’s overcooked and dry.
