How Long to Cook a Turkey
Turkey timing is stressful, especially since most of us only roast one or two a year. Below is exactly how long to cook a turkey by weight, plus tips for telling when it’s done. For the full recipe, see my step-by-step guide for How to Cook a Turkey.
Hey I’m Erin, and I’ve been cooking turkey for more than 15 years!
My preferred method is to start the bird at a high temperature (450°F) for 45 minutes to crisp the skin, then reduce the heat to 325°F for the remainder of the cook time.
That said, you can certainly roast at 325°F the entire time, and both options are in the chart below.
My times may look shorter than other charts available online. This is because I recommend letting the turkey sit at room temperature for 1 hour prior to roasting so you aren’t putting a cold bird into the oven, which can cause it to cook unevenly.
I also recommend pulling the turkey a few degrees early (155°F to 160°F), because the temperature will rise to 165°F and beyond as it rests.
Quick links in this article:
- Turkey Cooking Time Chart
- How to Tell When Turkey is Done (including where to place the thermometer)
- Frozen Turkey, Spatchcock, Breast Only, and Convection
- Mid-Cook Troubleshooting
- When to Thaw and Brine
Turkey Cooking Time Chart
Find your turkey’s weight below. Start checking the temperature at the low end of the range, and plan dinner for the high end plus about 30 minutes as a buffer. If it finishes early, it stays hot, covered, for 1½ to 2 hours.
For guidance on what size turkey to buy, see How Much Turkey Per Person.
This first chart is for a room temperature unstuffed turkey cooked in a roasting pan.
| Unstuffed Turkey Cooking Times | ||
|---|---|---|
| Weight | My method: 450°F for 45 min, then 325°F 8 to 10 min per lb |
325°F the entire time 10 to 12 min per lb |
| 10 lb (4.5 kg) | 1 hr 20 min to 1 hr 40 min | 1 hr 40 min to 2 hr |
| 11 lb (5.0 kg) | 1 hr 25 min to 1 hr 50 min | 1 hr 50 min to 2 hr 15 min |
| 12 lb (5.4 kg) | 1 hr 35 min to 2 hr | 2 hr to 2 hr 25 min |
| 13 lb (5.9 kg) | 1 hr 40 min to 2 hr 10 min | 2 hr 10 min to 2 hr 40 min |
| 14 lb (6.4 kg) | 1 hr 50 min to 2 hr 20 min | 2 hr 20 min to 2 hr 50 min |
| 15 lb (6.8 kg) | 2 hr to 2 hr 30 min | 2 hr 30 min to 3 hr |
| 16 lb (7.3 kg) | 2 hr 5 min to 2 hr 40 min | 2 hr 40 min to 3 hr 15 min |
| 17 lb (7.7 kg) | 2 hr 15 min to 2 hr 50 min | 2 hr 50 min to 3 hr 25 min |
| 18 lb (8.2 kg) | 2 hr 20 min to 3 hr | 3 hr to 3 hr 40 min |
| 19 lb (8.6 kg) | 2 hr 30 min to 3 hr 10 min | 3 hr 10 min to 3 hr 50 min |
| 20 lb (9.1 kg) | 2 hr 40 min to 3 hr 20 min | 3 hr 20 min to 4 hr |
| 21 lb (9.5 kg) | 2 hr 45 min to 3 hr 30 min | 3 hr 30 min to 4 hr 15 min |
| 22 lb (10.0 kg) | 2 hr 55 min to 3 hr 40 min | 3 hr 40 min to 4 hr 25 min |
| 23 lb (10.4 kg) | 3 hr to 3 hr 50 min | 3 hr 50 min to 4 hr 40 min |
| 24 lb (10.9 kg) | 3 hr 10 min to 4 hr | 4 hr to 4 hr 50 min |
| Total oven time for a fully thawed, unstuffed turkey that sat at room temperature for 1 hour before roasting, based on my testing in a home oven. Start checking at the low end. Between sizes? Use the next weight up. | ||
I recommend cooking the stuffing OUTSIDE of the bird, as the turkey is likely to overcook by the time the stuffing reaches 165°F. This Cornbread Stuffing Recipe is an all-time favorite!
If you must cook the stuffing inside the bird, refer to the chart below.
| Stuffed Turkey Cooking Times | ||
|---|---|---|
| Weight | 450°F for 45 min, then 325°F 11 to 13 min per lb |
325°F the entire time 15 min per lb |
| 10 to 12 lb (4.5 to 5.4 kg) | 1 hr 50 min to 2 hr 40 min | 2 hr 30 min to 3 hr |
| 13 to 14 lb (5.9 to 6.4 kg) | 2 hr 20 min to 3 hr 5 min | 3 hr 15 min to 3 hr 30 min |
| 15 to 16 lb (6.8 to 7.3 kg) | 2 hr 45 min to 3 hr 30 min | 3 hr 45 min to 4 hr |
| 17 to 18 lb (7.7 to 8.2 kg) | 3 hr 5 min to 3 hr 55 min | 4 hr 15 min to 4 hr 30 min |
| 19 to 20 lb (8.6 to 9.1 kg) | 3 hr 25 min to 4 hr 20 min | 4 hr 45 min to 5 hr |
| 21 to 24 lb (9.5 to 10.9 kg) | 3 hr 50 min to 5 hr 15 min | 5 hr 15 min to 6 hr |
| The very center of the stuffing must also reach 165°F. Start checking at the low end. Between sizes? Use the next row up. | ||
How to Tell When Turkey is Done
The best and only foolproof way to check a turkey for doneness is to use an instant read thermometer. This one is the best on the market and a worthy investment if you cook often. This affordable option works well also.
Your turkey is safe to eat when all of the following areas register at least 165°F:
- The thickest part of the breast
- The thickest part of the thigh (avoid touching the bone)
- The wing joint
Check in several spots and if they don’t agree, go by the lowest reading.
If you stuffed the turkey, the very center of the stuffing must also reach 165°F.
I personally take the turkey out of the oven when the breast reads between 155°F and 160°F, then tent it with foil and let it rest 20 to 30 minutes. The internal temperature will continue to rise to 165°F as it rests.
Juice color is not reliable for doneness, so do not use that as your only test.
Frozen Turkey, Spatchcock, Breast Only, and Convection
- Frozen or partially frozen. Per the USDA, it’s safe to roast a turkey that’s still frozen, but it will take at least 50% longer. Pull out the giblet packet with tongs as soon as it loosens. I do not recommend this as your turkey will most certainly be dry by the time it thaws and cooks.
- Just a turkey breast. The USDA estimates 1½ to 3¼ hours at 325°F for a 4- to 8-pound bone-in breast. Or try my Air Fryer Turkey Breast or Crockpot Turkey Breast.
- Spatchcock (fastest). Remove the backbone so the bird lies flat. A 10- to 12-pound Spatchcock Turkey can roast in about 60 to 75 minutes at 425°F to 450°F.
- Convection oven. Convection roasts faster because of how the fan circulates air, so start checking earlier than the chart.
Mid-Cook Turkey Troubleshooting
- The breast is cooking faster than the thighs. Tent just the breast with foil. Leave the rest uncovered so the skin stays crisp.
- The skin is browning too fast. Same fix: a loose foil tent over the dark spots.
- Should I baste? No. Opening the oven drops the temperature and adds time.
- It’s done early. Transfer to a cutting board and tent with foil. Roast turkey will stay hot for 1½ to 2 hours. Don’t seal it tightly or the skin will steam.
- It’s taking too long. Only if guests truly can’t wait: carve off any parts that have reached 165°F and keep them covered, then return the rest to the oven until it reaches 165°F too.
- How long should it rest? At least 20 minutes, then carve on a board with grooves to catch the juices. See How to Carve a Turkey.
Plan Backward: When to Thaw and Brine
Thawing takes days, and brining takes 1 to 2 more, so count backward from Thanksgiving day.
How to Safely Thaw Turkey in the Refrigerator
Plan on 24 hours of refrigerator thawing for every 4 to 5 pounds of turkey.
- 8 to 12 pounds: 2 to 3 days
- 13 to 16 pounds: 3 to 4 days
- 17 to 20 pounds: 4 to 5 days
- 21 to 24 pounds: 5 to 6 days
Thaw the turkey breast side up on a rimmed baking sheet in the refrigerator (40°F or below) so any juices are contained.
Never thaw a turkey on the counter at room temperature. It is unsafe.
Build in Time for Brining
- Wet Brine. Submerge the turkey in the brine 12 to 24 hours before roasting. Rinse and allow skin to air dry prior to roasting.
- Dry Brine (my preferred method). Rub the turkey with the seasonings 24 to 48 hours before roasting. Place it uncovered in the refrigerator. Air exposure helps dry the skin so it roasts up crisp.
Original source: https://www.wellplated.com/how-long-to-cook-a-turkey/