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Turkey Cooking Time Calculator
Plan when the turkey needs to go in the oven. Enter its weight, whether it is stuffed and your oven temperature to get the roasting time from the USDA timetable, the range the USDA gives for that weight, and how many days ahead to start thawing it in the refrigerator.
- USDA range, from
- 3 h 45 min
- USDA range, to
- 4 h 15 min
- Works out to
- 15 min per lb
- Fridge thawing time
- 4 days
- Safe internal temperature
- 165 °F (74 °C)
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Formula
How to use it
- Enter the turkey’s weight from the label.
- Switch on “stuffed” if you are cooking stuffing inside the bird.
- Choose your oven temperature.
- Count back from mealtime: roasting time plus at least 20 minutes of resting.
Worked examples
A 16 lb unstuffed turkey at 325 °F (halfway through the USDA 14–18 lb bracket of 3¾ to 4¼ hours)
- Estimated roasting time
- 4 h
- USDA range, from
- 3 h 45 min
- USDA range, to
- 4 h 15 min
- Works out to
- 15 min per lb
- Fridge thawing time
- 4 days
- Safe internal temperature
- 165 °F (74 °C)
A 20 lb stuffed turkey at 325 °F (top of the USDA 18–20 lb bracket of 4¼ to 4¾ hours)
- Estimated roasting time
- 4 h 45 min
- USDA range, from
- 4 h 15 min
- USDA range, to
- 4 h 45 min
- Fridge thawing time
- 5 days
A 10 lb unstuffed turkey at 325 °F (halfway through the USDA 8–12 lb bracket of 2¾ to 3 hours)
- Estimated roasting time
- 2 h 52 min
- USDA range, from
- 2 h 45 min
- USDA range, to
- 3 h
- Fridge thawing time
- 3 days
The USDA timetable at 325 °F
Unstuffed: 8–12 lb takes 2¾ to 3 hours; 12–14 lb, 3 to 3¾ hours; 14–18 lb, 3¾ to 4¼ hours; 18–20 lb, 4¼ to 4½ hours; 20–24 lb, 4½ to 5 hours.
Stuffed: 8–12 lb takes 3 to 3½ hours; 12–14 lb, 3½ to 4 hours; 14–18 lb, 4 to 4¼ hours; 18–20 lb, 4¼ to 4¾ hours; 20–24 lb, 4¾ to 5¼ hours.
These times are for a fully thawed bird in a conventional oven set to 325 °F (165 °C), which is the lowest oven temperature the USDA recommends. The calculator reads between the ends of each bracket, so a 16 lb turkey lands in the middle of its range. The 350 °F option is a widely used rule of thumb, not a USDA figure. Convection ovens, roasting bags, dark pans and spatchcocked birds all cook faster.
Use a thermometer, not the clock
Times are estimates. The turkey is safe when a food thermometer reads at least 165 °F (74 °C) in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing — and in the center of the stuffing, if there is any. Start checking about 30 minutes before the estimated time.
Let the turkey rest for 20 minutes before carving so the juices settle. Do not rely on a pop-up timer alone.
Thawing safely
In the refrigerator, allow about 24 hours for every 4 to 5 pounds: 1 to 3 days for 4–12 lb, 3 to 4 days for 12–16 lb, 4 to 5 days for 16–20 lb and 5 to 6 days for 20–24 lb. A thawed turkey keeps for another day or two in the fridge.
For faster thawing, submerge the wrapped turkey in cold water, changing the water every 30 minutes, and allow about 30 minutes per pound; cook it immediately afterwards. Never thaw a turkey on the counter.
Questions people ask
How long does it take to cook a 16 lb turkey?
About 4 hours unstuffed at 325 °F — the USDA range for 14–18 lb is 3¾ to 4¼ hours. Stuffed, allow 4 to 4¼ hours.
How long does a 20 lb turkey take?
At 325 °F, about 4½ hours unstuffed (USDA range for 18–20 lb: 4¼ to 4½ hours) and about 4¾ hours stuffed.
What temperature should a turkey be cooked to?
An internal temperature of 165 °F (74 °C), measured in the thickest part of the breast and the innermost part of the thigh and wing, and in the center of any stuffing.
How long does it take to thaw a turkey?
In the refrigerator, about one day for every 4 to 5 pounds — roughly 4 days for a 16 lb bird.