A whole turkey should usually sit out of the fridge for about 30–60 minutes before it goes into the oven so it can warm slightly and cook more evenly.

Basic timing

• For most home kitchens, taking the raw turkey out 30–60 minutes before roasting is a good target.

• Larger birds (15+ pounds) benefit from being closer to the 60‑minute mark, while smaller turkeys can lean toward 30 minutes.

Food safety limits

• Raw poultry should not be left at room temperature for more than 2 hours total because of bacterial growth risk.

• If your kitchen is very warm (above about 90°F/32°C), keep the time out closer to 30 minutes for safety.

Practical tips

• Keep the turkey in a clean roasting pan on the counter while you season it during that 30–60 minute window.

• Make sure it is still cold in the center when it goes into the oven and always cook until the internal temperature reaches at least 165°F in the thickest part of the breast and thigh.