At 325°F, an unstuffed turkey takes about 2¾ to 3 hours for 8 to 12 pounds, 3 to 3¾ hours for 12 to 14 pounds and 3¾ to 4¼ hours for 14 to 18 pounds, according to the USDA Food Safety and Inspection Service. A stuffed bird usually takes up to about 30 minutes longer. These are guides, not guarantees: the turkey is done when a food thermometer reads 165°F in the thickest part of the breast and the innermost parts of the thigh and wing. Plan thawing days ahead, and add about 30 minutes after roasting for resting and carving.
USDA roasting times at 325°F
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 lb (breast) | 1½ to 2¼ hours | Not usually stuffed |
| 6 to 8 lb (breast) | 2¼ to 3¼ hours | 2½ to 3½ hours |
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Times assume a fully thawed bird in a conventional oven set no lower than 325°F. The minutes per pound fall as birds get bigger, so do not simply multiply weight by a fixed rate. The turkey cooking time calculator looks up your exact weight and builds a timeline.
How to know it is done
- Insert an instant-read thermometer without touching bone.
- Check all three places; the thigh is usually last to finish.
- Pop-up timers are not reliable on their own; confirm with a thermometer.
- If the bird is stuffed, the center of the stuffing must also reach 165°F. If the meat is done but the stuffing is not, remove the stuffing and finish it in a dish.
165°F is about 74°C, and 325°F is about 163°C; the Fahrenheit to Celsius converter handles other temperatures.
Rest before carving. Let the turkey stand for about 20 minutes after it comes out of the oven so the juices settle and carving is easier.
Thawing: start days ahead
The USDA recommends three safe ways to thaw: in the refrigerator, in cold water or in the microwave. Never thaw on the counter.
| Turkey weight | Refrigerator (24 hours per 4–5 lb) | Cold water (about 30 minutes per lb) |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
For cold-water thawing, keep the turkey in a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes; cook it right away when thawed. A turkey thawed in the refrigerator can stay there for a day or two before cooking.
Worked example: a 16-pound turkey for a 5:00 PM dinner
Thanksgiving 2026 falls on Thursday, November 26.
Thawing: 16 ÷ 5 = 3.2 days to 16 ÷ 4 = 4 days in the refrigerator. Move the frozen turkey to the refrigerator by Sunday, November 22.
Roasting: unstuffed, 3¾ to 4¼ hours at 325°F.
Countdown:
| Step | Time |
|---|---|
| Turkey into the oven (long estimate) | 12:15 PM |
| Turkey into the oven (short estimate) | 12:45 PM |
| Start checking temperature | about 3:30 PM onward |
| Out of the oven at 165°F | about 4:30 PM |
| Rest 20 minutes, then carve | 4:30 to 5:00 PM |
| Dinner | 5:00 PM |
Starting at the earlier time gives you a buffer; a turkey that finishes early can usually rest, loosely covered with foil, for 30 to 45 minutes and still be warm enough to serve. To count back from dinner time, the add time calculator adds or subtracts hours and minutes from a clock time.
How much turkey to buy
| Guests | Whole turkey (1 lb per person) | With leftovers (1½ lb per person) |
|---|---|---|
| 8 | 8 lb | 12 lb |
| 10 | 10 lb | 15 lb |
| 12 | 12 lb | 18 lb |
| 16 | 16 lb | 24 lb |
| 20 | 20 lb | 30 lb (consider two birds) |
For a boneless breast or turkey roast, about ½ pound per person is enough. For crowds over 20, two smaller turkeys cook faster and more evenly than one huge bird. The party food calculator estimates side dishes and desserts by guest count, and how to scale a recipe helps you size the sides. Metric weights convert with the pounds to kilograms converter: a 16-pound turkey is about 7.3 kg.
Factors that change cooking time
- Stuffing adds time and must reach 165°F itself; many cooks bake it separately for more even results.
- Starting temperature: a bird that is still partly frozen inside takes noticeably longer. A fully frozen turkey takes at least 50% longer.
- Oven accuracy: many home ovens run 15 to 25 degrees off; an oven thermometer helps.
- Opening the door repeatedly drops the oven temperature.
- Pan and position: a shallow roasting pan and the lower-middle rack promote even heat.
- Convection ovens cook faster, often 25% to 30% faster; check the manufacturer’s guidance and rely on the thermometer.
- Higher altitudes can lengthen cooking times.
Turkey breasts, parts and smaller birds
Not every gathering needs a whole bird. A bone-in turkey breast follows the 4-to-8-pound rows of the table, and boneless roasts cook faster still; both are done at the same 165°F. Turkey thighs and drumsticks are forgiving and often taste best a little past 165°F, when the connective tissue softens. Because pieces have less mass than a whole turkey, check them early and often with the thermometer rather than relying on time alone.
Food safety reminders
- Keep raw turkey and its juices away from ready-to-eat foods; do not wash the raw turkey, which spreads bacteria around the sink.
- Refrigerate leftovers within 2 hours of cooking. Use them within 3 to 4 days, or freeze them.
- Reheat leftovers to 165°F.
For questions on the day, the USDA Meat and Poultry Hotline (1-888-674-6854) offers food safety help, with extended hours around Thanksgiving.
Frequently asked questions
How long do I cook a 16-pound turkey?
About 3¾ to 4¼ hours at 325°F if unstuffed, or 4 to 4¼ hours if stuffed, based on USDA guidelines. Start checking the temperature about 30 minutes before the low end, and remove it when the thickest parts reach 165°F.
What temperature should turkey be cooked to?
The USDA recommends cooking turkey until it reaches 165°F, checked with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. Stuffing cooked inside the bird must also reach 165°F.
How long does it take to thaw a turkey in the refrigerator?
Allow about 24 hours for every 4 to 5 pounds in a refrigerator at 40°F or below. A 16-pound turkey needs 3 to 4 days, so for a Thursday dinner, move it to the refrigerator by Sunday.
Can I cook a turkey from frozen?
Yes. The USDA says it is safe, but it takes at least 50% longer than a thawed turkey. Remove the giblet package with tongs once it loosens during cooking, and confirm 165°F in all the usual places.
How much turkey do I need per person?
Plan on about 1 pound of whole turkey per person, or 1½ pounds if you want leftovers. The bones and trimmings make up a large share of a whole bird's weight.