Turkey Cooking Time Table
Roasting timetable, 325°F — unstuffed
| Weight | Oven time |
|---|---|
| 4–8 lb (breast) | 1½–3¼ h |
| 8–12 lb | 2¾–3 h |
| 12–14 lb | 3–3¾ h |
| 14–18 lb | 3¾–4¼ h |
| 18–20 lb | 4¼–4½ h |
| 20–24 lb | 4½–5 h |
Roasting timetable, 325°F — stuffed
| Weight | Oven time |
|---|---|
| 6–8 lb (breast) | 2½–3½ h |
| 8–12 lb | 3–3½ h |
| 12–14 lb | 3½–4 h |
| 14–18 lb | 4–4¼ h |
| 18–20 lb | 4¼–4¾ h |
| 20–24 lb | 4¾–5¼ h |
Thawing in the fridge (24 h per 4–5 lb)
| Weight | Fridge days |
|---|---|
| 4–12 lb | 1–3 days |
| 12–16 lb | 3–4 days |
| 16–20 lb | 4–5 days |
| 20–24 lb | 5–6 days |
Timetable: USDA FSIS, Let's Talk Turkey (2023). Pull at 165°F in three places — innermost thigh, wing joint, thickest breast — stuffing center too, then rest 20 minutes. Pop-up indicators may pop early; a thermometer ends the debate. Cold-water thaw: 30 min per lb, water changed every 30 min. Related: turkey thaw calculator, turkey size table, meat cooking time calculator, ham cooking time table, leftover storage calculator.
The turkey timetable everyone argues about every November is not one number — it is a grid. Weight class on one axis, stuffed or unstuffed on the other, and the difference between the two columns is real: an 8 to 12 pound bird buys you 2¾ to 3 hours unstuffed but 3 to 3½ hours stuffed, while a 20 to 24 pound bird barely moves (4½–5 versus 4¾–5¼). Enter your actual weight and this tool picks the right row for you.
Two rules ride on top of the grid. A frozen solid bird needs at least 50 percent more time — switch the frozen toggle and watch the window stretch. And no column on the table ends the discussion: the only finish line is 165 degrees measured at the innermost thigh, wing joint and breast, with the center of the stuffing also hitting 165, then a 20-minute rest before carving.
How to use
- Enter the bird's weight and choose stuffed or unstuffed — the tool locks onto the USDA weight-class row automatically.
- Flip the frozen toggle only if the bird goes in rock-solid: the timetable then grows by at least half again.
- Read the ready-by clock backwards from dinner, and pull at 165 degrees with a 20-minute rest, not at the clock.
Frequently asked questions
How much longer does a stuffed turkey take to cook?
The stuffed column runs 15 to 45 minutes longer depending on size: an 8 to 12 pound bird gains about 30 minutes (3 to 3½ hours versus 2¾ to 3), while 20 to 24 pounds gains only 15. The bigger the bird, the less the stuffing matters relative to the mass around it.
Can I cook a turkey from frozen?
Yes, and USDA gives the arithmetic directly: expect at least 50 percent longer than the timetable — a 12-pound unstuffed bird that normally takes 3 hours needs 4½ or more. Do not stuff a frozen bird, and remove the giblet packets with tongs partway through once they release.
Is the pop-up timer in the turkey reliable?
Treat it as a floor, not a finish line — USDA's guide notes the indicators may pop before the bird is truly done, sometimes in a cold spot while the rest lags. Verify 165 degrees with a real thermometer in three places: innermost thigh, wing joint and the thickest part of the breast.
Is it safer to cook the stuffing outside the bird?
Yes — USDA's recommendation is to bake stuffing in its own dish. In-bird stuffing must reach 165 degrees at the center, which often means overcooking the breast while you wait, and any stuffing removed uncooked from the cavity should never be baked later in another dish.
How many people does one turkey feed?
Count one pound of fresh or thawed bird per person, and 1¼ pounds if you bought a frozen pre-stuffed bird so everyone still gets stuffing after shrinkage. Leftovers keep 3 to 4 days in the fridge or 2 to 6 months in the freezer — past that the chart is about taste, not safety.