Turkey cooking time calculator
Enter the weight and when you want to eat. You’ll get the roasting time at 325°F and a schedule that works back from dinner, including the rest.
Roast at 325°F (163°C) for about
3 hr 45 min
Start checking at 3 hr 15 min. Done when the thigh reads 165°F.
- Weight
- 14.0 lb · 6.4 kg
- Minutes per pound
- 16.1
- Fridge thaw (if frozen)
- 4 days
- Feeds (1½ lb each)
- 9 people
How long to cook a turkey per pound
At 325°F an unstuffed turkey takes roughly 13 to 15 minutes per pound, and a stuffed one 15 to 18. The per-pound figure falls as birds get bigger, which is why a 24 lb turkey needs about 5 hours, not twice the time of a 12 lb one. The times below are the USDA Food Safety and Inspection Service ranges for a fully thawed bird.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lb | 2¾ to 3 hr | 3 to 3½ hr |
| 12 to 14 lb | 3 to 3¾ hr | 3½ to 4 hr |
| 14 to 18 lb | 3¾ to 4¼ hr | 4 to 4¼ hr |
| 18 to 20 lb | 4¼ to 4½ hr | 4¼ to 4¾ hr |
| 20 to 24 lb | 4½ to 5 hr | 4¾ to 5¼ hr |
Why a turkey twice as heavy doesn’t take twice as long
Heat has to travel from the skin to the deepest part of the thigh. Double the weight and the bird doesn’t get twice as thick; it gets about 26% thicker (weight grows with the cube of size). Drag the slider: minutes per pound fall as the bird grows (the small bump at 12–14 lb comes from how the USDA bands are drawn).
12 lb: 3 hr total, 15.0 min/lb. The ring shows how far heat has to travel to the centre: 14% further than an 8 lb bird.
What temperature is turkey done?
The USDA safe minimum for all poultry is 165°F (74°C). Check the innermost part of the thigh, the thickest part of the breast and the innermost part of the wing, without touching bone. The pop-up timer that comes with some turkeys is a backup, not a replacement for a thermometer.
Many cooks pull the bird at 160°F in the breast because carryover heat during the rest takes it past 165°F. If you do, check again after resting. Thighs taste best at 175–180°F, so they can safely read higher.
Tips for an even roast
- Take the bird out of the fridge about an hour before roasting so the centre isn’t ice-cold.
- Roast breast-side up on a rack in a shallow pan. Tent the breast with foil once it’s golden, usually after two-thirds of the time.
- Stuffing inside the bird slows cooking and must itself reach 165°F. Baking it in a separate dish is safer and faster.
- Rest 20–40 minutes before carving. The juices settle and the temperature evens out; a big turkey stays hot under loose foil.
- Convection ovens roast about 25% faster. Keep the dial at 325°F and start checking early.
Questions cooks ask
How long does a 20 lb turkey take to cook?
About 4½ to 4¾ hours unstuffed at 325°F, and 4¾ to 5¼ hours stuffed. Start checking the temperature 30 minutes before.
Should I cook a turkey at 325°F or 350°F?
The USDA charts use 325°F, the most forgiving temperature for an even roast. At 350°F a turkey cooks a little faster, but the breast dries out more easily. Never roast below 325°F.
Do I cook a turkey covered or uncovered?
Uncovered for most of the time so the skin browns, then tent the breast loosely with foil if it gets dark before the thighs are done.
Can I cook a turkey from frozen?
Yes. The USDA says a frozen turkey takes about 50% longer than a thawed one. Remove the giblets packet once it loosens partway through.
How long should a turkey rest?
At least 20 minutes, and up to 40 for a large bird. Cover loosely with foil so the skin stays crisp.