Turkey roasting time scales with weight, but the only number that guarantees a safe, done bird is internal temperature: 165°F in the thickest part of the thigh (not touching bone). Times are a planning guide; the thermometer is the verdict.
Roasting chart at 325°F
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hrs | 3–3½ hrs |
| 12–14 lb | 3–3¾ hrs | 3½–4 hrs |
| 14–18 lb | 3¾–4¼ hrs | 4–4¼ hrs |
| 18–20 lb | 4¼–4½ hrs | 4¼–4¾ hrs |
| 20–24 lb | 4½–5 hrs | 4¾–5¼ hrs |
That’s roughly 13 minutes per pound unstuffed and 15–17 minutes per pound stuffed. If you stuff the bird, the center of the stuffing must also reach 165°F — which is why many cooks bake stuffing separately.
Frequently asked questions
What temperature is turkey done? 165°F in the thigh, and 165°F in the stuffing if stuffed.
How long per pound? About 13 minutes unstuffed, 15–17 stuffed, at 325°F.
Rely on the pop-up timer? No — use an instant-read thermometer.
Thaw a frozen turkey safely in the fridge, allowing about 24 hours per 4–5 pounds — a big bird can take several days, so plan ahead. Never thaw it on the counter, where the surface enters the bacterial danger zone long before the center is ready.