How long to cook a turkey
The times in this turkey cooking time calculator come from the USDA roasting chart for a turkey in a 325 °F oven (163 °C). USDA gives a range of hours for each weight class, for example 3¾ to 4¼ hours for an unstuffed turkey of 14 to 18 pounds. The calculator places your turkey inside its range in a straight line, so a 16 lb bird lands in the middle at about 4 h, or about 4 h 10 min stuffed.
Per pound, that works out to roughly 13 to 21 minutes, fewer per pound for bigger birds. A stuffed turkey takes longer because the heat also has to reach the center of the stuffing. Every time is an estimate: ovens run hot or cool, the bird may still be cold inside, and a dark roasting pan cooks faster than a shiny one. The thermometer decides when the turkey is done, not the clock.
The USDA chart covers whole turkeys from 8 to 24 pounds and bone-in breasts from 4 to 8 pounds. Outside that, the calculator does not guess a time. Roast at 325 °F, start checking early, and go by the internal temperature.
Turkey roasting chart
Roasting times at 325 °F, thawing times and how many people each size feeds. The weight is the weight on the label.
| Weight (pounds) | kg | Unstuffed | Stuffed | Thaw in fridge | Thaw in cold water | Feeds | With leftovers |
|---|---|---|---|---|---|---|---|
| 8 to 12 lb | 3.6 to 5.4 | 2¾ to 3 h | 3 to 3½ h | 2 to 3 days | 4 to 6 h | 8 to 12 | 5 to 8 |
| 12 to 14 lb | 5.4 to 6.4 | 3 to 3¾ h | 3½ to 4 h | 3 to 4 days | 6 to 7 h | 12 to 14 | 8 to 9 |
| 14 to 18 lb | 6.4 to 8.2 | 3¾ to 4¼ h | 4 to 4¼ h | 4 to 5 days | 7 to 9 h | 14 to 18 | 9 to 12 |
| 18 to 20 lb | 8.2 to 9.1 | 4¼ to 4½ h | 4¼ to 4¾ h | 5 days | 9 to 10 h | 18 to 20 | 12 to 13 |
| 20 to 24 lb | 9.1 to 10.9 | 4½ to 5 h | 4¾ to 5¼ h | 5 to 6 days | 10 to 12 h | 20 to 24 | 13 to 16 |
| Breast, 4 to 8 lb | 1.8 to 3.6 | 1½ to 3¼ h | not usual | 1 to 2 days | 2 to 4 h | 5 to 10 | 4 to 8 |
Feeds: about 1 lb of whole turkey per person (¾ lb for a breast). With leftovers: about 1½ lb per person (1 lb for a breast).
Where to put the thermometer
A turkey is safe to eat when it reaches an internal temperature of 165 °F (74 °C). The pop-up timer some turkeys come with is not enough on its own; check with a food thermometer in three places:
- The thickest part of the breast, pushed in from the neck end or the side, toward the middle.
- The innermost part of the thigh, close to the body, where it heats last.
- The innermost part of the wing, next to the body.
Keep the tip away from the bone, which conducts heat and gives a reading that is too high. If you stuffed the bird, also check the center of the stuffing: it has to reach 165 °F too, even when the meat is already there. Check a few spots, and use the lowest reading. A digital instant-read thermometer gives a reading in a few seconds; a leave-in probe with a cable lets you watch the temperature without opening the oven.
Thawing a turkey safely
Never thaw a turkey on the counter. The outside warms into the danger zone, 40 to 140 °F, where bacteria multiply quickly, while the inside is still frozen. USDA lists three safe ways:
- In the refrigerator: allow about 24 hours for every 4 to 5 pounds, in a pan to catch drips. A 16 lb turkey needs about 4 days, so for a Thursday dinner it goes in the fridge on Sunday. A thawed turkey keeps 1 to 2 more days in the fridge, so starting a day early is fine.
- In cold water: allow about 30 minutes per pound. Keep the turkey in its wrapping, cover it with cold tap water and change the water every 30 minutes. Cook it right after it has thawed.
- In the microwave: only if it fits, following the oven maker's instructions, and cook it right away, because some parts may start to cook.
Short on time? A turkey can also be roasted from frozen. It takes at least 50 percent longer, and it should not be stuffed.
Stuffing, foil and resting
If you stuff the turkey, mix the stuffing just before it goes in, use about ¾ cup per pound of turkey and pack it loosely, so the heat can get through. Many cooks bake the stuffing in a separate dish instead, which is easier to get to 165 °F and shortens the roasting time.
Roast the turkey breast side up on a rack in a shallow pan, at no lower than 325 °F. If the skin browns too fast, lay a loose tent of foil over the breast. Once it is done, take it out and let it rest for 20 minutes before carving. The juices settle back into the meat, and the bird is much easier to carve. Take out all the stuffing before you carve.
How to use the turkey cooking time calculator
- 1Enter the weight in pounds or kg and choose a whole turkey, stuffed or unstuffed, or a breast only.
- 2Read the estimated roasting time, the USDA range for that size, the thawing time and how many people it feeds. Switch to °C if your oven shows Celsius.
- 3Under Plan the day, set the dinner date and the time you want to eat, for example Thanksgiving at 3:00 PM. The schedule tells you when to start thawing, when to preheat, when the turkey goes in and when to start checking it.
- 4Copy or print the schedule for the kitchen, or copy a link that keeps all your settings.
Frequently asked questions
How long do I cook a 20 lb turkey?
At 325 °F, a 20 lb turkey takes about 4½ hours unstuffed and about 4¾ hours stuffed. That is the top of the USDA range for 18 to 20 lb birds. Start checking the temperature about 30 minutes earlier, and take it out once the breast, the innermost thigh and the wing all read 165 °F.
Can I cook a turkey that is still frozen?
Yes. USDA says a turkey can go into the oven frozen, but it takes at least 50 percent longer than a thawed one. Do not stuff it. Pull out the giblet bag with tongs once the turkey has thawed enough, partway through roasting, and check 165 °F in all the usual spots.
Does a convection oven cook a turkey faster?
Usually, yes, because the fan moves hot air around the bird. Many oven manuals suggest lowering the temperature by about 25 °F or keeping it and checking much earlier. Follow your oven's instructions and treat the times here as an upper guide; the thermometer decides.
Should I cover the turkey with foil?
You can. USDA suggests a loose tent of foil over the breast for the first 1 to 1½ hours, then removing it so the skin browns. Or roast it uncovered and lay foil over the breast once it is as golden as you like. Tent it loosely again while it rests.
Do I need to change the time at high altitude?
Above about 3,000 feet, water boils at a lower temperature and food dries out faster, so a turkey may take a little longer and lose more moisture. Keep the oven at 325 °F, consider an oven bag or a foil tent, and rely on the thermometer. The safe temperature is 165 °F at any altitude.
How long does a spatchcocked turkey take?
Much less. With the backbone cut out and the bird pressed flat, it cooks evenly and fast, and most recipes roast it hotter than 325 °F. The USDA chart does not cover it, so we do not give a calculated time. Follow a tested spatchcock recipe and start checking the temperature early.
How much turkey do I need per person?
Plan on about 1 lb of whole turkey per person, or about 1½ lb if you want leftovers. A bone-in turkey breast has less bone, so about ¾ to 1 lb per person is enough. For 10 guests that is a 10 to 15 lb whole turkey.