Estimate whole turkey roasting time from its weight, stuffed or unstuffed.
Usage Tip
Tent with foil if the skin browns before the inside is done.
How Turkey Cooking Time Works
Roasting time is driven mostly by weight. At a steady oven temperature of 325°F, a turkey cooks at a fairly predictable rate per pound – but the relationship is not perfectly linear, because larger birds hold heat and smaller birds lose it faster. The planner above uses weight-banded times rather than a single flat rate, then adjusts for stuffing and convection.
unstuffed: ≈15–16 min/lb · stuffed: ≈17–18 min/lb
convection oven: roughly 25% faster
A meat thermometer is the only reliable doneness test – times are a planning estimate, not a guarantee. Always cook to a safe internal temperature, not to the clock.
Stuffed vs unstuffed
A stuffed turkey takes longer because the dense stuffing in the cavity has to reach a safe temperature too. Expect roughly 30–45 extra minutes, and always check the stuffing itself reaches 165°F. For speed and food safety, many cooks bake stuffing separately in a dish.
Fresh vs frozen
A fresh turkey goes straight into the oven. A frozen turkey must be fully thawed first – a still-frozen core will not cook evenly and throws off every time estimate. Set Fresh/Frozen in the planner and it will work the thawing window into your schedule.
Conventional vs convection
Convection ovens circulate hot air and cook a turkey about 25% faster – or you can keep the same time and drop the temperature about 25°F. The planner applies a convection adjustment automatically when you select it.
Turkey Cooking Time Chart (325°F, unstuffed)
| Weight | Approx. cook time |
|---|---|
| 10–12 lb | 3 – 3.5 hr |
| 12–14 lb | 3.5 – 4 hr |
| 14–18 lb | 4 – 4.5 hr |
| 18–20 lb | 4.5 – 5 hr |
| 20–24 lb | 5 – 5.5 hr |
Add roughly 30–45 minutes if the bird is stuffed. Reduce by about 25% for a convection oven.
Turkey Thawing Chart (refrigerator)
The safest way to thaw is in the refrigerator, allowing about one day for every 4–5 pounds. Plan ahead – this is the step most people underestimate.
| Weight | Refrigerator thaw |
|---|---|
| 10 lb | 2 – 3 days |
| 15 lb | 3 – 4 days |
| 20 lb | 4 – 5 days |
Safe Internal Temperatures
Check the thickest part of the bird, away from bone. The turkey is done when it reaches a safe temperature throughout:
| Area | Target temperature |
|---|---|
| Breast | 165°F |
| Thigh (thickest part) | 170 – 175°F |
| Stuffing (if cooked inside) | 165°F |
Resting Time
Let the turkey rest 20–45 minutes after roasting (larger birds rest longer). Resting lets juices redistribute so they stay in the meat instead of running out when you carve. The internal temperature also rises several degrees during this time, so factor resting into your total – the planner above does this automatically.
The Thanksgiving Timeline
The hard part of turkey is not cooking it – it is having it finished, rested, and carved exactly when everyone sits down. Work backwards from your dinner time: serve → carve → rest → finish roasting → start roasting → take the bird out of the fridge → (if frozen) start thawing days earlier.
Enter your turkey weight and your target dinner time in the planner above and it lays out every step on the clock for you, including when to remove the bird from the fridge and – for a frozen turkey – what day to begin thawing.
What Size Turkey Do I Need?
Plan on about 1 to 1.5 pounds of turkey per person, which accounts for the bone and leaves a little for leftovers. A rough guide:
| Guests | Turkey weight |
|---|---|
| 4 – 6 | 8 – 10 lb |
| 8 – 10 | 12 – 14 lb |
| 10 – 14 | 16 – 18 lb |
| 14 – 18 | 20 – 24 lb |
For very large groups, two smaller turkeys often cook faster and more evenly than one giant bird.
Frequently Asked Questions
How long does it take to cook a turkey?
At 325°F, roughly 15–16 minutes per pound unstuffed – about 3 hours for a 12 lb bird and 4¼ hours for an 18 lb bird. Add 30–45 minutes if stuffed, and cut roughly 25% for a convection oven.
What temperature should I cook a turkey at?
325°F is the standard for even cooking. Some cooks start at 425°F for 30 minutes to brown the skin, then drop to 325°F for the remainder.
How do I know when the turkey is done?
Use a meat thermometer in the thickest part of the breast and thigh, away from bone. The breast should reach 165°F and the thigh 170–175°F.
How early should I take the turkey out of the fridge?
About 30–60 minutes before roasting so it cooks more evenly. Do not leave it out longer than that.
How long does a frozen turkey take to thaw?
In the refrigerator, about one day for every 4–5 pounds – so 3–4 days for a 15 lb turkey. The planner schedules this for you.
Should I cook stuffing inside the turkey?
It is safer and faster to bake stuffing separately. If you stuff the bird, the stuffing must also reach 165°F, which lengthens cooking time.
Related Cooking Calculators
Cooking times are planning estimates based on a 325°F oven and average birds. Ovens, starting temperature, and turkey shape all vary. Always confirm doneness with a meat thermometer (165°F minimum) rather than relying on time alone.