Turkey Cooking Time Calculator: Thawing and Roasting by Weight
Enter your turkey’s weight and when you want to eat. The calculator gives the USDA roasting time at 325°F, how long the bird needs to thaw, and a schedule: when to move it to the fridge and when it has to go in the oven. All times come from the USDA Food Safety and Inspection Service.
Turkey roasting times at 325°F
These are the USDA’s times for a fully thawed bird in an oven set to 325°F, roasted on a rack in a shallow pan. They are approximate: oven accuracy, the pan and how often the door opens all change the result. Always finish with a thermometer.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb (breast) | 1 1/2 to 3 1/4 hours | 6 to 8 lb: 2 1/2 to 3 1/2 hours |
| 8 to 12 lb | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 lb | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 lb | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 lb | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 lb | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
Cooking a turkey straight from frozen is safe, but the USDA says it takes at least 50% longer. Pull out the giblet packages with tongs as soon as they loosen.
How long to thaw a turkey
| Weight | In the refrigerator (40°F or below) | In cold water |
|---|---|---|
| 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 |
- Refrigerator: about 24 hours for every 4 to 5 pounds. Leave the turkey in its wrapper on a tray to catch drips. Once thawed it keeps 1 to 2 more days in the fridge, so starting a day early is fine.
- Cold water: about 30 minutes per pound. Seal the turkey so water can’t get in, submerge it in cold tap water and change the water every 30 minutes. Cook it as soon as it has thawed and don’t refreeze it.
- Microwave: only if your microwave is big enough. Follow the owner’s manual for time and power, and cook the turkey right away.
Never thaw a turkey on the counter. Remember to take out the neck and giblets once it has thawed.
When is the turkey done?
A turkey is safe to eat when a food thermometer reads 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. A pop-up timer is not enough on its own. Check with a thermometer too. If you stuff the bird, the center of the stuffing must also reach 165°F. That is one reason the USDA recommends baking stuffing separately in a casserole dish. Let the turkey rest for 20 minutes before carving so the juices settle.
If your timings keep running long or short, your oven may not hold its temperature. See how to check whether your oven runs hot or cold. Cooking abroad? Our oven temperature conversions cover Celsius, fan ovens and gas marks.
How big a turkey do you need?
The USDA suggests about 1 pound of turkey per person, or 1 1/4 pounds per person for a frozen pre-stuffed turkey. Buy a fresh turkey only 1 to 2 days before cooking. A frozen one can wait in the freezer until it is time to thaw.
Plan the rest of the meal
The turkey takes over the oven for hours, so bake what you can ahead of time. Our Thanksgiving baking timeline lays out what to make on which day. Pumpkin pie is one of the best desserts to bake a day or two before.
Leftovers
Refrigerate turkey, stuffing and gravy within 2 hours of cooking, or within 1 hour if it is above 90°F. Use them within 3 to 4 days, or freeze them for 2 to 6 months. Reheat leftovers to 165°F.