Turkey roasting times at 325°F
Times for a fully thawed turkey, from the USDA. Start checking the temperature at the shorter time.
| Weight | Not stuffed | Stuffed |
|---|---|---|
| 4–8 lb (breast) | 1½ – 3¼ hours | 2½ – 3½ hours |
| 8–12 lb | 2¾ – 3 hours | 3 – 3½ hours |
| 12–14 lb | 3 – 3¾ hours | 3½ – 4 hours |
| 14–18 lb | 3¾ – 4¼ hours | 4 – 4¼ hours |
| 18–20 lb | 4¼ – 4½ hours | 4¼ – 4¾ hours |
| 20–24 lb | 4½ – 5 hours | 4¾ – 5¼ hours |
A turkey is done when a food thermometer reads 165°F in the thickest part of the breast, the innermost thigh and the wing. Let it rest for 20 minutes before carving, so the juices settle.
How to thaw a turkey safely
- In the fridge (easiest): about 1 day for every 4–5 lb. Keep it in its wrapper on a tray. Once thawed, it keeps 1–2 days in the fridge.
- In cold water (faster): about 30 minutes per pound. Keep it wrapped, fully covered in cold water, and change the water every 30 minutes. Cook it right away.
- Never thaw a turkey on the counter at room temperature.
Handy turkey tools
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FAQ
How much turkey do I need per person?
Plan about 1 pound of whole turkey per person. If you want leftovers, plan about 1½ pounds per person.
How long does it take to thaw a turkey?
In the refrigerator, allow about 24 hours for every 4 to 5 pounds, so a 16-pound turkey needs about 4 days. In cold water, allow about 30 minutes per pound and change the water every 30 minutes.
How long do I cook a turkey?
At 325°F, an unstuffed 12 to 14 pound turkey takes about 3 to 3¾ hours. Bigger birds take longer, and stuffed turkeys take a little longer again. Always check with a food thermometer.
How do I know my turkey is done?
Use a food thermometer. It's done when the thickest part of the breast, the innermost part of the thigh and the wing all read at least 165°F. If it's stuffed, the center of the stuffing must also reach 165°F.
Can I cook a turkey from frozen?
Yes, it's safe, but it takes at least 50% longer than a thawed turkey, and you can't stuff it.
Times and safety tips are based on USDA Food Safety and Inspection Service guidance. Ovens vary, so always check with a food thermometer.