Turkey cooking time calculator

Turkey roasting time depends mostly on weight, whether the bird is stuffed, and the oven temperature. The tool above estimates the time for a turkey roasted at 325F, the standard temperature. Use the estimate to plan your day, but cook to temperature, not to the clock: a thermometer is the only reliable test.

Turkey weight

Estimated roasting time at 325 F

3 hr 2 min

Then rest the turkey 20 to 30 minutes before carving.

This is an estimate. The turkey is fully cooked only when a thermometer in the thickest part of the thigh, away from bone, reads 165 F (74 C).

Turkey roasting times at 325F

Unstuffed turkey, roasted at 325F. Add about 30 minutes for a stuffed bird:

  • 8 lb turkey: about 1 hr 45 min unstuffed
  • 10 lb turkey: about 2 hr 10 min
  • 12 lb turkey: about 2 hr 35 min
  • 14 lb turkey: about 3 hr
  • 16 lb turkey: about 3 hr 30 min
  • 18 lb turkey: about 3 hr 55 min
  • 20 lb turkey: about 4 hr 20 min
  • 24 lb turkey: about 5 hr 10 min
  • Done temperature: 165F in the thickest part of the thigh

How the estimate works

The calculator uses 13 minutes per pound for an unstuffed turkey and 15 minutes per pound for a stuffed one, at an oven temperature of 325F. Stuffing adds time because the dense, cold stuffing in the cavity has to reach a safe temperature too.

Weight is the biggest factor, but it is not the only one. A turkey straight from the refrigerator takes longer than one that has rested briefly at room temperature. A convection oven runs faster. An oven that runs cool runs slow. That is why the result is an estimate and the thermometer is the final word.

Cook to temperature, not the clock

A turkey is safely cooked when the thickest part of the thigh, not touching bone, reaches 165F (74C). The breast is done at the same 165F. If you stuffed the bird, the center of the stuffing must also reach 165F.

Start checking the temperature about 45 minutes before the calculated time. Turkeys often finish earlier than expected, and an overcooked turkey dries out fast. Pull it when the thermometer says so, even if the timer disagrees.

Let the turkey rest 20 to 30 minutes after roasting before carving. The temperature climbs a few more degrees during the rest, and the juices settle back into the meat.

Turkey weight in kilograms

The calculator accepts pounds or kilograms. If your turkey is labeled in kilograms, switch the unit; the math is the same. As a rough guide, a 14-pound turkey is about 6.4 kilograms, and the roasting rule works out to about 29 minutes per kilogram unstuffed.

Common turkey timing mistakes

  • Trusting the timer instead of a thermometer. Ovens and turkeys vary; 165F in the thigh is the only sure test.
  • Forgetting the stuffing. Stuffing inside the bird must reach 165F too, which is why a stuffed turkey takes longer. Many cooks bake the stuffing separately to avoid the problem.
  • Not resting the turkey. Carving immediately lets the juices run out. Rest it 20 to 30 minutes.
  • Roasting a partially frozen turkey. A turkey must be fully thawed first, or the outside overcooks while the inside is still cold. Thawing in the refrigerator takes about 24 hours per 4 to 5 pounds.

FAQ

How long do I cook a turkey?
At 325F, an unstuffed turkey takes about 13 minutes per pound and a stuffed turkey about 15 minutes per pound. A 14-pound unstuffed turkey is roughly 3 hours. Always confirm with a thermometer reading 165F.
What temperature should a turkey reach?
165F (74C) in the thickest part of the thigh, away from bone. If the turkey is stuffed, the center of the stuffing must also reach 165F.
Should I cook a turkey at 325F or 350F?
325F is the standard and gives even cooking. 350F is faster but raises the risk of a dry breast. This calculator uses 325F.
How much longer does a stuffed turkey take?
About 2 minutes more per pound, roughly 30 minutes more for a typical bird. The stuffing in the cavity has to reach a safe temperature, which slows the cook.
Do I cover the turkey while roasting?
Many cooks roast uncovered and tent the breast loosely with foil if it browns too fast. Covering the whole bird the entire time steams it rather than roasting it.

Related tools and guides

¿Necesitas esta herramienta en español? Ver la calculadora de tiempo de cocción de pavo.

Where these times come from

The 325F oven temperature and the roughly 13-to-15 minutes per pound guideline match the roasting tables published by the USDA and major turkey producers. The 165F safe internal temperature is the USDA standard for all poultry.

Sources

Our numbers and methodology cross-reference these authorities:

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