Roasting at 325°F (165°C)
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How the turkey calculator works
Roasting times come from the U.S. Department of Agriculture (USDA) chart for a turkey cooked in a 325°F (165°C) oven. The calculator picks the row for your turkey's weight and plans backwards from your dinner time, using the longer end of the range and leaving 30 minutes for the turkey to rest before carving. A turkey that finishes early can rest, loosely covered with foil, for up to an hour and stay hot; one that finishes late holds up dinner, so it's better to start early.
Cook every turkey to 165°F (74°C), measured with a food thermometer in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. Stuffing must reach 165°F too. Times on any chart are a guide only, because ovens, roasting pans and turkeys all vary. The thermometer decides when it's done.
Thawing
A frozen turkey thaws in the fridge at about 4 to 5 pounds a day, so a 20 lb turkey needs 4 to 5 full days. The calculator plans for the slower end. A thawed turkey keeps in the fridge for 1 to 2 days more, so starting a day early is safe. If you run out of time, thaw it in cold water: keep it in its wrapping, submerge it in cold tap water, change the water every 30 minutes, and allow about 30 minutes per pound. Cook a water-thawed turkey right away. Never thaw a turkey on the counter.
Cooking a turkey from frozen
It's safe to roast a turkey that is still frozen, but it takes at least 50% longer. Remove the giblet bag with tongs once the turkey has thawed enough, usually after a couple of hours. Don't stuff a frozen turkey; cook the stuffing separately in a dish.
Stuffed or unstuffed?
An unstuffed turkey cooks faster and more evenly. If you do stuff it, stuff it just before it goes in the oven, pack the stuffing loosely, and check that the centre of the stuffing reaches 165°F. Many cooks bake the stuffing in a separate dish and call it dressing.
Unstuffed turkey at 325°F
USDA roasting times.
| Weight | Metric | Time |
|---|---|---|
| 8–12 lb | 3.6–5.4 kg | 2¾–3 hrs |
| 12–14 lb | 5.4–6.4 kg | 3–3¾ hrs |
| 14–18 lb | 6.4–8.2 kg | 3¾–4¼ hrs |
| 18–20 lb | 8.2–9.1 kg | 4¼–4½ hrs |
| 20–24 lb | 9.1–10.9 kg | 4½–5 hrs |
| 24–30 lb | 10.9–13.6 kg | 5–5¼ hrs |
Stuffed turkey at 325°F
Allow 15 to 30 minutes more than unstuffed.
| Weight | Metric | Time |
|---|---|---|
| 8–12 lb | 3.6–5.4 kg | 3–3½ hrs |
| 12–14 lb | 5.4–6.4 kg | 3½–4 hrs |
| 14–18 lb | 6.4–8.2 kg | 4–4¼ hrs |
| 18–20 lb | 8.2–9.1 kg | 4¼–4¾ hrs |
| 20–24 lb | 9.1–10.9 kg | 4¾–5¼ hrs |
| 24–30 lb | 10.9–13.6 kg | 5¼–6¼ hrs |
Turkeys over 24 lb are beyond the USDA chart; the last row is an estimate. A thermometer reading of 165°F is what counts.
Turkey questions
How long do I cook a turkey per pound?
At 325°F, allow about 13 to 15 minutes per pound for an unstuffed turkey and 15 to 17 minutes per pound for a stuffed one. Larger turkeys cook slightly faster per pound, which is why the chart uses weight ranges instead of a single number.
Should I roast a turkey at 325°F or 350°F?
The USDA chart is written for 325°F, and that is the temperature this calculator uses. At 350°F the turkey cooks a little faster, but the skin can darken before the thighs are done. Don't roast below 325°F.
Do I cover the turkey with foil?
Roast it uncovered so the skin browns. If the breast browns too quickly, lay a loose tent of foil over it for the rest of the time.
How long should a turkey rest before carving?
At least 20 minutes, loosely covered with foil. Resting lets the juices settle so the meat stays moist when you carve it, and gives you time to make gravy.
Where do I put the thermometer?
In the thickest part of the breast, the innermost part of the thigh near the body, and the innermost part of the wing, without touching bone. Every spot should read at least 165°F (74°C).
What if my turkey is done early?
Take it out, cover it loosely with foil and a clean kitchen towel, and let it rest. A large turkey stays hot for up to an hour, which is plenty of time to finish the sides.
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