Roasting times at 325°F
From the USDA turkey roasting chart. Times are approximate.
| Weight | Unstuffed | Stuffed | From frozen |
|---|---|---|---|
| 8–12 lb (3.6–5.4 kg) | 2¾–3 hrs | 3–3½ hrs | 4¼–4½ hrs |
| 12–14 lb (5.4–6.4 kg) | 3–3¾ hrs | 3½–4 hrs | 4½–5¾ hrs |
| 14–18 lb (6.4–8.2 kg) | 3¾–4¼ hrs | 4–4¼ hrs | 5¾–6½ hrs |
| 18–20 lb (8.2–9.1 kg) | 4¼–4½ hrs | 4¼–4¾ hrs | 6½–6¾ hrs |
| 20–24 lb (9.1–10.9 kg) | 4½–5 hrs | 4¾–5¼ hrs | 6¾–7½ hrs |
| 24–30 lb (10.9–13.6 kg) | 5–5¼ hrs | 5¼–6¼ hrs | 7½–8 hrs |
"From frozen" is for an unstuffed turkey roasted straight from the freezer: at least 50% longer. Turkeys over 24 lb are beyond the USDA chart; that row is an estimate.
Use a thermometer, not just the clock
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. The pop-up timer some turkeys come with isn't reliable on its own; check with a thermometer too. Start checking about 30 minutes before the shortest time on the chart.
Roasting basics
- Heat the oven to 325°F (165°C). Don't roast a turkey below 325°F.
- Pat the turkey dry, tuck the wing tips under, and set it breast side up on a rack in a shallow roasting pan.
- Brush the skin with oil or melted butter and season it.
- Roast uncovered. If the breast browns too quickly, lay a loose tent of foil over it.
- Rest the turkey for 20 to 30 minutes, loosely covered, before carving.
Turkey breast and convection ovens
A bone-in turkey breast of 4 to 8 lb roasts in about 1½ to 3¼ hours at 325°F. In a convection (fan) oven, a whole turkey usually cooks about 25% faster; check the manufacturer's guide and start checking the temperature early.
Want a schedule worked out for you? The turkey calculator plans backwards from your dinner time.
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