How Long to Cook a Turkey at 325°F: Time per Pound, Stuffed vs Unstuffed

At 325°F (165°C), a thawed, unstuffed turkey generally needs about 13 to 15 minutes per pound, and a stuffed one needs somewhat longer. The time is only an estimate. The turkey is done when the thickest part of the thigh reads 165°F (74°C) on a food thermometer, so plan to check early and let the bird rest before carving.

Turkey cooking times at 325°F

These ranges are the commonly used guideline for a fully thawed turkey roasted in a 325°F oven. Weights are for the whole bird before cooking. Ovens, pans and birds vary, so use the table to plan your day and the thermometer to decide when to take the bird out.

8 to 12 lb (3.6 to 5.4 kg), unstuffed: about 2¾ to 3 hours
12 to 14 lb (5.4 to 6.4 kg), unstuffed: about 3 to 3¾ hours
14 to 18 lb (6.4 to 8.2 kg), unstuffed: about 3¾ to 4¼ hours
18 to 20 lb (8.2 to 9.1 kg), unstuffed: about 4¼ to 4½ hours
20 to 24 lb (9.1 to 10.9 kg), unstuffed: about 4½ to 5 hours

For a stuffed turkey, add roughly 30 minutes to 1 hour, depending on the size. If you would rather skip the arithmetic, the turkey cooking time calculator estimates a time from the weight and whether the bird is stuffed.

The 165°F check is what matters

Food safety guidance for poultry is a minimum internal temperature of 165°F (74°C). Time per pound only tells you when to start checking. A pop-up timer, if your turkey has one, is not a reliable stand-in.

Start checking about 30 to 45 minutes before the estimated finish.
Insert an instant-read thermometer into the thickest part of the thigh, near the body but not touching the bone.
Check the thickest part of the breast and the innermost part of the wing as well.
Every spot should read at least 165°F (74°C). If any area is lower, return the bird to the oven and check again in 15 minutes.

Juices running clear and loose legs are not proof that the meat is safe. Rely on the temperature.

Stuffed vs unstuffed

Stuffing the cavity slows the cooking because the center of the bird has to heat through. The stuffing itself must also reach 165°F (74°C) in the middle, because it soaks up raw poultry juices. That often means the meat is more done than you want by the time the stuffing is safe.

Many cooks bake the stuffing separately in a dish, which is simpler and gives a crisp top. If you do stuff the bird:

Mix and stuff just before the turkey goes into the oven, not the night before.
Pack the stuffing loosely, since it expands as it cooks.
Check the stuffing temperature in the center with the thermometer, and keep cooking if it is below 165°F (74°C).

Setting up the oven and pan

Thaw fully first. A turkey thawed in the refrigerator needs roughly 24 hours for every 4 to 5 pounds. A partly frozen bird cooks unevenly and throws off the times.
Rack position: set the rack low enough that the top of the bird will not touch the heating element.
Pan: use a roasting pan with a rack so heat can flow around the bird, and a pan that is not too deep.
Preheat the oven fully to 325°F (165°C). If you suspect your oven is off, our guide to checking and correcting oven temperature shows how to test it.
Convection: fan ovens cook faster, so see baking in a convection oven and begin checking sooner.

Tent the breast loosely with foil if the skin is browning faster than the rest of the bird, and take it off near the end if you want crisp skin. Opening the oven door too often lets heat escape and adds time.

Resting the turkey

Let the turkey rest, loosely covered with foil, for about 20 to 30 minutes before carving. During that time the juices settle back into the meat, which makes it easier to carve and less likely to dry out. A large bird will stay hot enough in that time, and its temperature will often rise a few degrees as it rests.

The rest is also a useful window. The oven is free for side dishes, rolls or a pie. If you are baking other dishes, adjust their time to the new temperature rather than guessing.

Common mistakes

Skipping the thermometer and trusting the clock.
Cooking a bird that is still frozen in the center.
Measuring the temperature against the bone, which reads too high.
Carving straight away, so the juices run onto the board.
Leaving the cooked turkey out for too long. Refrigerate leftovers within 2 hours, and keep them in shallow containers so they cool quickly.

Quick answers

How long does a 15-pound turkey take at 325°F?

An unstuffed 15-pound bird usually takes about 3¾ to 4¼ hours. Stuffed, allow roughly 30 minutes to an hour longer, and rely on the thermometer.

Is 165°F the right temperature for turkey?

Yes. 165°F (74°C) is the standard safe minimum internal temperature for all poultry, measured in the thickest part of the thigh, breast and wing.

Should I cook the turkey at a higher temperature?

You can, but the times change and the skin can brown before the inside is done. If you change the temperature, check the thigh sooner and use the thermometer to finish.

How long can leftover turkey be kept?

Refrigerate within 2 hours and use within 3 to 4 days, or freeze for longer storage. Reheat leftovers to 165°F (74°C). For other baked meats, see how long to bake chicken breast.