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Turkey Timer
Choose stuffed or unstuffed and the weight, then press Start as the turkey goes into a 325°F (163°C) oven.
3 hours
Spacestart / pauseRresetFfull screen+ −add or remove a minute0–9type a time
3.6–5.4 kg. Unstuffed 2¾–3 hours, stuffed 3–3½ hours at 325°F (163°C).
5.4–6.4 kg. Unstuffed 3–3¾ hours, stuffed 3½–4 hours at 325°F (163°C).
6.4–8.2 kg. Unstuffed 3¾–4¼ hours, stuffed 4–4¼ hours at 325°F (163°C).
8.2–9.1 kg. Unstuffed 4¼–4½ hours, stuffed 4¼–4¾ hours at 325°F (163°C).
9.1–10.9 kg. Unstuffed 4½–5 hours, stuffed 4¾–5¼ hours at 325°F (163°C).
Turkey roasting time chart at 325°F (163°C)
| Weight | Unstuffed | Stuffed | Timer set to (unstuffed / stuffed) |
|---|---|---|---|
| 8–12 lb (3.6–5.4 kg) | 2¾–3 h | 3–3½ h | 2 h 45 min / 3 h |
| 12–14 lb (5.4–6.4 kg) | 3–3¾ h | 3½–4 h | 3 h / 3 h 30 min |
| 14–18 lb (6.4–8.2 kg) | 3¾–4¼ h | 4–4¼ h | 3 h 45 min / 4 h |
| 18–20 lb (8.2–9.1 kg) | 4¼–4½ h | 4¼–4¾ h | 4 h 15 min / 4 h 15 min |
| 20–24 lb (9.1–10.9 kg) | 4½–5 h | 4¾–5¼ h | 4 h 30 min / 4 h 45 min |
USDA roasting times for a whole, fully thawed turkey in a 325°F (163°C) oven. They are estimates. The turkey is done when a food thermometer reads 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh and wing, and the center of the stuffing.
How to use it
- Read the weight on the label of the thawed turkey and heat the oven to 325°F (163°C).
- Tap Unstuffed or Stuffed, then the weight band. The countdown is set to the early end of the USDA range for that bird, which is the time to start checking.
- Press Start as the turkey goes into the oven. The “Ends at” time shows when the first check falls, so you can plan the side dishes around it.
- When the alarm sounds, take the temperature in the thickest part of the breast and the innermost part of the thigh and wing. If any reading is below 165°F (74°C), set another 15 to 20 minutes with the steppers and check again.
- When every reading is at 165°F (74°C), take the turkey out and let it stand for about 20 minutes before carving.
How long to cook a turkey, and why the timer stops early
The chart gives a range for each weight because weight is only part of the story. A broad, flat bird cooks faster than a compact one of the same weight. Ovens run above or below the dial, a dark roasting pan heats differently from a shiny one, and every time the door opens the oven loses heat. A rough rule for an unstuffed turkey at 325°F is 13 to 15 minutes per pound, and the ranges come from the same idea.
The timer is set to the early end on purpose. Breast meat dries out quickly once it passes 165°F (74°C), so it is better to find the turkey ten degrees short and give it another 20 minutes than to find it overdone. The clock tells you when to pick up the thermometer. The thermometer tells you when the turkey is done.
Stuffing, thawing and the rest
A stuffed turkey takes longer, usually 15 to 30 minutes more, because the stuffing fills the cavity and heat has to reach its center. The stuffing has to reach 165°F (74°C) as well, since it soaks up raw juices as the bird cooks.
All of these times assume a fully thawed turkey. Thawing in the fridge takes about 24 hours for every 4 to 5 lb (about 2 kg), so a 16 lb bird needs to go in three to four days ahead. A turkey that is still icy in the middle will run well past the chart. Once it is cooked, the 20-minute stand lets the juices settle so they stay in the meat when you carve, and it frees the oven for the side dishes.
Common mistakes
- Relying on the pop-up timer in the breast. It checks one spot; a food thermometer in the breast, thigh and wing is the test.
- Letting the thermometer touch bone. Bone heats differently from the meat around it and the reading misleads you.
- Roasting a part-frozen turkey on thawed-bird times. The outside is done long before the center is safe.
- Opening the oven to baste every few minutes. Each opening lets heat out and adds to the roasting time.
- Carving as soon as it leaves the oven. The juices run out onto the board; give it the 20 minutes.
Questions people ask
What is the turkey cooking time per pound?
At 325°F (163°C), roughly 13 to 15 minutes per pound for an unstuffed turkey, a little more when it is stuffed. Use that for a first estimate and the chart for the range.
How long does it take to cook a 12 lb turkey?
About 3 hours unstuffed and about 3½ hours stuffed at 325°F (163°C). A 12 lb (5.4 kg) bird sits on the line between two weight bands, so start checking at the 3-hour mark.
How long does it take to cook a 20 lb turkey?
About 4½ hours unstuffed and about 4¾ hours stuffed at 325°F (163°C). Start taking temperatures from 4¼ hours.
How long should a turkey rest before carving?
About 20 minutes. Lay foil loosely over the top to hold the heat. A large turkey stays hot for a good while longer than that, which gives you time to make gravy.
What temperature is a turkey done at?
The USDA safe minimum is 165°F (74°C), measured 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.
Does a convection oven cook a turkey faster?
Yes. A fan oven moves hot air around the bird and shortens the roast, so the chart times are too long for it. Follow the oven maker’s guidance and start checking the temperature well before the alarm.