The short answer: at 325°F, roast an unstuffed turkey about 13–15 minutes per pound and a stuffed turkey about 15–17 minutes per pound — then trust a thermometer, not the clock. The turkey is safe when the thickest part of the breast, the innermost thigh and the innermost wing all reach 165°F.
Turkey cooking time chart (325°F oven)
These timings follow the USDA roasting guide for a thawed turkey in a conventional oven at 325°F.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 4–6 lb (breast) | 1½ – 2¼ hours | — |
| 6–8 lb (breast) | 2¼ – 3¼ hours | — |
| 8–12 lb | 2¾ – 3 hours | 3 – 3½ hours |
| 12–14 lb | 3 – 3¾ hours | 3½ – 4 hours |
| 14–18 lb | 3¾ – 4¼ hours | 4 – 4¼ hours |
| 18–20 lb | 4¼ – 4½ hours | 4¼ – 4¾ hours |
| 20–24 lb | 4½ – 5 hours | 4¾ – 5¼ hours |
Start checking the temperature about 30–45 minutes before the low end of the range. Ovens vary, and a bird that wasn’t fully thawed will take longer.
What temperature should turkey be cooked to?
- 165°F in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
- If stuffed, the center of the stuffing must also reach 165°F.
- Many cooks pull the bird when the thigh reads about 170–175°F for the most tender dark meat — that’s a texture preference, not a safety requirement.
Step-by-step: how to roast a turkey
- Thaw completely (see our turkey thawing guide).
- Heat the oven to 325°F. Remove the neck and giblets.
- Pat the turkey dry. Rub with softened butter or oil, salt and pepper.
- Place breast-side up on a rack in a shallow roasting pan. Tuck the wing tips under.
- Roast, tenting the breast loosely with foil once it’s golden.
- Check temperature in three spots; when everything hits 165°F, remove from the oven.
- Rest 20–30 minutes before carving so the juices settle.
Turkey breast cooking time
- Bone-in breast, 4–6 lb: about 1½–2¼ hours at 325°F.
- Bone-in breast, 6–8 lb: about 2¼–3¼ hours.
- Boneless turkey breast roast (3 lb): roughly 1½–2 hours — check for 165°F.
How big a turkey do I need?
Plan about 1 to 1½ pounds per person for a whole turkey, or 1½–2 pounds per person if you want leftovers. A 12–14 lb turkey serves about 8–10 people.
Tips for a juicy turkey
- Dry-brine the turkey with salt 1–3 days ahead, uncovered in the fridge, for crisp skin.
- Don’t rinse the raw turkey — it spreads bacteria around the sink.
- Skip constant basting; opening the oven slows cooking.
- Use an instant-read thermometer — pop-up timers are often late.
- Cooking stuffing separately is safer and faster.
What if the turkey is still frozen?
You can safely cook a frozen turkey — it just takes about 50% longer. Remove the giblets once they loosen during cooking.
Plan the rest of the meal with our Thanksgiving dinner ideas, side dishes and desserts.
FAQ
How long do you cook a 20 lb turkey?
About 4¼–4½ hours unstuffed at 325°F (4½–5 hours for 20–24 lb), until it reaches 165°F.
How long to cook a 12 lb turkey?
About 2¾–3 hours unstuffed or 3–3½ hours stuffed at 325°F.
Should I cook turkey covered or uncovered?
Roast uncovered for browned skin, and tent loosely with foil if the breast browns too quickly.
