How Long to Cook a Turkey

At 325°F (165°C), a thawed, unstuffed turkey takes roughly 13–15 minutes per pound: about 3 to 3¾ hours for a 12–14 lb bird. Stuffed, add 15–30 minutes. The turkey is done when a thermometer reads 165°F (74°C) in the thickest part of the thigh, the wing joint and the breast — and in the center of any stuffing.

Turkey Cooking Times by Weight (325°F)

These are the USDA's roasting times for a fully thawed turkey in a 325°F oven:

Turkey weight	Unstuffed	Stuffed
8–12 lb	2¾–3 hours	3–3½ hours
12–14 lb	3–3¾ hours	3½–4 hours
14–18 lb	3¾–4¼ hours	4–4¼ hours
18–20 lb	4¼–4½ hours	4¼–4¾ hours
20–24 lb	4½–5 hours	4¾–5¼ hours

Notice the minutes per pound fall as the bird gets bigger — about 17 minutes per pound for a 10 lb turkey, about 12 for a 24 lb one. A large bird is thicker, but not proportionally, so a flat "15 minutes per pound" overcooks big turkeys. Start checking the temperature 30 minutes before the low end of the range.

Turkey Cooking Times in Kilograms

UK and Irish guidance usually works in kilograms at a hotter oven. A widely used rule of thumb is 20 minutes per kg plus 70 minutes for a bird under 4 kg, or 20 minutes per kg plus 90 minutes over 4 kg, at 190°C (170°C fan, gas mark 5):

Weight	About (lb)	Time at 190°C / 170°C fan
3 kg	6.6 lb	2 h 10 min
4 kg	8.8 lb	2 h 30 min
5 kg	11 lb	3 h 10 min
6 kg	13.2 lb	3 h 30 min
7 kg	15.4 lb	3 h 50 min
8 kg	17.6 lb	4 h 10 min
9 kg	19.8 lb	4 h 30 min
10 kg	22 lb	4 h 50 min

The two systems land close together even though the oven is hotter, because the UK rule starts the bird covered in foil for most of the roast. Either way, the thermometer decides: 74°C (165°F) in the thickest part of the thigh. UK guidance also accepts checking that the juices run clear, but a thermometer is more reliable.

Other Oven Temperatures and Methods

Method	Rough time	Notes
350°F (175°C), unstuffed	About 12–14 min per lb	Browns faster; tent the breast with foil if it darkens early
Convection oven, 325°F	About 25% less than the table	Start checking at three-quarters of the conventional time
Spatchcocked (backbone removed, flattened)	About 6–8 min per lb at 425–450°F	A 12–14 lb bird is often done in 80–100 minutes
Electric roaster oven, 325°F	About the same as the oven table	Roasters vary; begin checking 30–45 minutes early
Cooking from frozen, 325°F	About 50% longer than thawed	Safe per the USDA; remove the giblet packet once it loosens

Oven temperatures below 325°F are not recommended for whole turkey — the bird spends too long in the range where bacteria grow. If your oven runs cool, the bird will be late; see how to test your oven's real temperature.

Where to Take the Temperature

Check three places, because they finish at different times: the innermost part of the thigh (not touching bone), the innermost part of the wing, and the thickest part of the breast. All three need 165°F. If the turkey is stuffed, the center of the stuffing must reach 165°F too — which is the main reason stuffed birds take longer, and why the USDA suggests cooking stuffing in a separate dish. The pop-up timer that comes with some turkeys is a backup, not a substitute.

The breast usually reaches temperature before the thighs. If it gets there first, shield it with foil while the legs catch up. Pulling the bird at 160°F in the breast and letting carryover finish is common practice, but only if the thigh has already reached 165°F. More on placement and carryover is in the meat temperature guide.

Resting Before Carving

Let the turkey stand for at least 20 minutes, loosely tented with foil, before carving — 30 to 40 minutes for a large bird. The juices settle back into the meat, the carving is cleaner, and the oven is free for the sides. A rested 18 lb turkey is still hot enough to serve after 40 minutes.

Thawing: Start Days Earlier Than You Think

Turkey weight	In the refrigerator	In cold water
8–12 lb	2–3 days	4–6 hours
12–16 lb	3–4 days	6–8 hours
16–20 lb	4–5 days	8–10 hours
20–24 lb	5–6 days	10–12 hours

The USDA rule is about 24 hours in the refrigerator for every 4–5 lb, or 30 minutes per pound in cold water, changing the water every 30 minutes. A turkey thawed in cold water should be cooked right away. Never thaw on the counter.

Planning the Day

Work backwards from when you want to eat: roasting time from the table, plus 30 minutes of resting, plus about 30 minutes for the oven to heat and the bird to go in. A 14 lb unstuffed turkey for a 5 pm dinner goes into the oven between about 12:15 and 1:00, depending on where in the 3–3¾ hour range your oven lands. The sides are the harder part — how to time a meal so everything finishes together and the meal timeline planner sort out the oven once the turkey comes out, and baking two things at different temperatures helps when two dishes need it at once.

Cooking for a smaller table? A turkey breast is quicker and easier to time — see how long to cook turkey breast and turkey breast vs whole chicken. Leftovers keep 3–4 days in the fridge; how long to reheat leftovers covers getting them back to 165°F.

Frequently Asked Questions