Turkey Cooking Time Calculator (by Weight + Thaw Schedule)
Quick Answer
At 325°F163°C, an unstuffed turkey takes about 2¾–3 hours for 8–12 lb, 3¾–4¼ hours for 14–18 lb, and 4½–5 hours for 20–24 lb. Pull it when the breast reads 160°F71°C and the thigh 175°F79°C, then rest 30 minutes. Thaw a frozen turkey in the fridge for 1 day per 4 lb.
Turkey Cooking Time Calculator
Enter your turkey's weight and when you want to eat. Times follow the USDA roasting chart for an oven at 325°F163°C.
- In the fridge (safest): about 4 days
- In cold water: about 7 hr, changing the water every 30 minutes, then cook right away
- Never thaw on the counter.
How the Calculator Works
The roasting times come from the USDA's turkey roasting timetable for an oven set to 325°F163°C. The USDA gives a time range for each weight band, not a single number — oven accuracy, how cold the bird is, and its shape all shift the time. The calculator plans your schedule around the longest time in the range, so you're never waiting on an undercooked bird with guests at the table. If the turkey finishes early, it holds well under foil.
USDA Turkey Roasting Times at 325°F163°C
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4–6 lb (bone-in breast) | 1½–2¼ hours | — |
| 6–8 lb (bone-in breast) | 2¼–3¼ 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 |
Turkey Thawing Times
| Weight | In the Fridge | In Cold Water |
|---|---|---|
| 4–12 lb | 1–3 days | 2–6 hours |
| 12–16 lb | 3–4 days | 6–8 hours |
| 16–20 lb | 4–5 days | 8–10 hours |
| 20–24 lb | 5–6 days | 10–12 hours |
A turkey thawed in the fridge keeps for 1–2 more days before cooking. One thawed in cold water must be cooked right away. More on both methods in thawing food safely.
When Is the Turkey Done?
Time gets you close; the thermometer decides. Check three places:
- Breast: pull at 160°F71°C — it reaches 165°F74°C while resting
- Innermost thigh: 175°F79°C, not touching bone
- Stuffing (if any): 165°F74°C in the center
See exactly where to put the probe in our thermometer placement guide, and why the breast and thighs need different targets in the turkey temperature guide.
Frequently Asked Questions
How long does it take to cook a turkey per pound?
At 325°F163°C, plan on roughly 13–15 minutes per pound for an unstuffed turkey and 15–17 minutes per pound for a stuffed one. The USDA publishes time ranges by weight band rather than per pound — for example 3¾–4¼ hours for a 14–18 lb unstuffed bird. Use the time to plan and the thermometer to decide when it's done.
How long does it take to thaw a turkey?
In the refrigerator, allow about 24 hours for every 4–5 lb — a 16 lb turkey needs about 4 days. In cold water, allow about 30 minutes per pound, changing the water every 30 minutes, and cook the turkey immediately after. Never thaw a turkey on the counter.
What temperature should a turkey be when it's done?
The USDA safe minimum is 165°F74°C in the thickest part of the breast, the innermost thigh, and the wing. For the juiciest result, pull the turkey when the breast reads 160°F71°C and the thigh 175°F79°C; the breast reaches 165°F74°C while it rests.
How long should a turkey rest before carving?
Rest a whole turkey for 20–30 minutes, loosely tented with foil. The temperature keeps rising during the rest and the juices settle, so the meat stays moist when carved. A large bird stays hot for up to an hour.
Should I cook my turkey at 325°F163°C or 350°F177°C?
The USDA recommends an oven of at least 325°F163°C and publishes its roasting times for 325°F163°C. At 350°F177°C the turkey cooks somewhat faster but the breast is more likely to overcook before the thighs are done. Whatever the oven setting, the thermometer decides when it's done.