What Size Oven Do I Need For A Turkey

When it comes to electric roaster oven size, it depends on the size of your turkey. Most electric roasters range in size from 16-quart-capacity to 22-quart-capacity. In general, a roaster can hold the weight of its capacity plus four pounds. Therefore, an 18-quart roaster can hold a 22-pound turkey, and a 20-quart roaster can hold a 24-pound turkey. However, all electric roasters aren’t created equally, so make sure to check your specific brand of roaster for their recommended size guide. If you’re worried about the size of your turkey, opt for an electric roaster with a domed lid. The domed lid helps to add extra height for those particularly robust turkeys and creates more space for air to circulate.



Turkeys that weigh 20 pounds usually measure 24 inches long by 12 inches wide. They weigh between 10 and 12 pounds, but this might vary widely.

If your oven is a smaller type, make sure you know the inside measurements, even though it seems foolish. It’s a good rule of baker’s thumb to go with the smallest roasting pan that will fit your needs—too big and the juices will burn; too tiny and constrained airflow will prevent uniform cooking.


What Size Oven Do I Need to Cook a Turkey?

For medium-sized turkey, you may use 24-inched oven brands. However, even a giant turkey roaster can fit in a 27-inched oven, and a 30-inch range can accommodate two cookie sheets side by side.

Oven manufacturers typically specify the overall volume of the oven when discussing oven size. However, the usable cooking space is measured in tests, which provides a more realistic representation of what’s available.

So, don’t forget to add a few centimeters to either side of the bird when measuring. Then, assess the space from the bottom of the shelf to the ceiling to get an idea of how much space is available.

A crowded turkey will cook unevenly and burn on the edges if it comes into contact with the oven’s sides. In most cases, removing the turkey’s legs is all that is required to make the rest of the bird fit in the range.

  • Cut down to the thigh bone by pulling the leg away from the body and cutting between the leg and the breast.
  • Bend the turkey leg away from the body until the socket pops out.
  • Remove the portion by cutting through the joint and skin.
  • Legs should be cooked separately in a roasting pan. This bird part can take longer, so put it in approximately 30 minutes sooner.
Back to blog