How long to cook a turkey depends on one thing above all: its weight. At the standard roasting temperature of 325°F (165°C), an unstuffed turkey needs roughly 13 minutes per pound — so a 12-pound bird takes about 3 hours, and a 20-pound bird takes about 4½ hours. Use the chart below for your bird’s exact range, add 15–30 minutes if it is stuffed, and always confirm doneness with a meat thermometer: the turkey is safe and ready at 165°F.
Key Facts
- Temperature: Roast at 325°F (165°C) for the times in the chart below, based on USDA guidance.
- Unstuffed guide: 8–12 lb needs 2¾–3 hours; 20–24 lb needs 4½–5 hours.
- Stuffed birds: Add about 15–30 minutes to the unstuffed time.
- Safe temperature: 165°F, checked in the thickest part of the thigh, the wing joint, and the center of the stuffing.
- Thawing: 24 hours in the fridge per 4–5 pounds, or 30 minutes per pound in cold water.
- Resting: Let the turkey rest, tented in foil, for 20–30 minutes before carving.
Turkey Cooking Times Chart (325°F / 165°C)
Find your turkey’s weight on the left, then read across. These are total roasting times for a thawed turkey in a standard oven.
| Turkey weight | Unstuffed time | Stuffed time |
|---|---|---|
| 8–12 lb (3.6–5.4 kg) | 2¾ – 3 hours | 3 – 3½ hours |
| 12–14 lb (5.4–6.4 kg) | 3 – 3¾ hours | 3½ – 4 hours |
| 14–18 lb (6.4–8.2 kg) | 3¾ – 4¼ hours | 4 – 4½ hours |
| 18–20 lb (8.2–9.1 kg) | 4¼ – 4½ hours | 4½ – 4¾ hours |
| 20–24 lb (9.1–10.9 kg) | 4½ – 5 hours | 4¾ – 5¼ hours |
Treat these times as a planning guide, not a guarantee. Ovens run hot and cold, a very cold bird starts slower, and a stuffed cavity slows heat down. Start checking the temperature about 30 minutes before the earliest time in your range so you never overshoot — a turkey that finishes early can rest happily under foil, while an overcooked one cannot be rescued.
Stuffed vs. Unstuffed: What Changes
Stuffing inside the cavity insulates the bird from the inside, so heat takes longer to reach the center. That is why a stuffed turkey needs roughly 15–30 extra minutes, and why the stuffing itself must also reach 165°F before serving — it has been soaking up raw turkey juices for hours.
Plenty of cooks now bake the stuffing in a separate dish instead. The turkey cooks faster and more evenly, the skin crisps better, and the stuffing still tastes wonderful if you spoon some pan drippings over it before baking. If stuffing is part of your Thanksgiving dinner menu, either method works — just follow the right column of the chart.
The Only Number That Really Matters: 165°F
Weight charts get you close; a thermometer tells you the truth. A turkey is safely cooked when every part you check reads 165°F (74°C):
- Thigh: Push the probe into the thickest part of the inner thigh, near the bone but not touching it.
- Wing joint: Check the innermost part of the wing, where it meets the body.
- Stuffing: If the bird is stuffed, the very center of the stuffing must also hit 165°F.
An instant-read thermometer costs very little and removes all the guesswork. If the breast is done but the thighs lag behind — a common problem — tent the breast loosely with foil and give the bird another 15–20 minutes. If the skin is browning too fast at any point, the same foil tent solves it.
How to Thaw a Turkey Safely
A frozen turkey cannot go straight into the oven on the big day. You have two safe options:
- Fridge thawing (best): Allow 24 hours for every 4–5 pounds. A 16-pound turkey needs about 4 full days, so a frozen bird bought for Thanksgiving should move to the fridge the weekend before. A thawed turkey keeps safely in the fridge for another 1–2 days.
- Cold-water thawing (faster): Submerge the turkey in its original wrapping in a sink of cold water, allowing 30 minutes per pound, and change the water every 30 minutes to keep it cold. A 16-pound turkey takes about 8 hours this way, and it must be cooked immediately afterwards.
Never thaw a turkey on the kitchen counter at room temperature — the outside warms into the bacterial danger zone long before the center defrosts.
Resting: The Step People Skip
When the turkey comes out of the oven, resist the urge to carve it straight away. Tent it loosely with foil and let it rest for 20–30 minutes. During the rest, the juices that were pushed toward the center redistribute through the meat, so every slice is moist instead of leaking all over the board. A resting turkey stays hot for far longer than you would expect, and it frees the oven for the final push on your Thanksgiving side dishes and gives you a clean window to make the gravy.
Quick Tips for a Juicy, Golden Turkey
- Dry the skin with paper towels before seasoning — dry skin crisps, wet skin steams.
- Butter under the skin over the breast keeps the white meat moist and helps browning.
- Start uncovered, watch the color. If the breast is deep golden while the thighs still need time, shield it with foil.
- Don’t baste too often. Every oven opening drops the temperature. Once or twice in the last hour is plenty.
- Save the pan juices. They are the base of your gravy and liquid gold for reheating leftovers.
- Carve in the kitchen, not at the table, if you want calm slices and an easier cleanup.
One last note for pet owners eyeing the scraps: plain cooked turkey meat is fine for most dogs in small amounts, but skin, bones, and seasoned drippings are not. We explain exactly what’s safe in our guide on whether dogs can eat turkey.
Frequently Asked Questions
How long do you cook a turkey per pound?
At 325°F, plan on about 13 minutes per pound for an unstuffed turkey and about 15 minutes per pound for a stuffed one. Always confirm with a thermometer — the turkey is done at 165°F.
How long does a 20-pound turkey take to cook?
An unstuffed 20-pound turkey takes about 4¼ to 4½ hours at 325°F. If it is stuffed, allow roughly 4½ to 4¾ hours. Start checking the temperature 30 minutes before the earliest time.
What temperature should a cooked turkey be?
165°F (74°C), measured in the thickest part of the thigh, the wing joint, and — for a stuffed bird — the center of the stuffing. All three spots must reach 165°F before serving.
How long does it take to thaw a frozen turkey?
In the fridge, allow 24 hours for every 4–5 pounds, so a 16-pound turkey needs about 4 days. In cold water, allow 30 minutes per pound and change the water every 30 minutes.
Can I cook a turkey from frozen?
Yes, in an emergency: roast it unstuffed at 325°F and add roughly 50% more time than the thawed time for its weight, checking that it reaches 165°F everywhere. Never stuff a frozen turkey.
How long should a turkey rest before carving?
Rest it for 20–30 minutes, tented loosely with foil. Resting lets the juices redistribute so the meat stays moist, and the turkey will still be piping hot when you carve it.
Leave a Reply