At 325°F, USDA FSIS says an unstuffed 12–14 lb turkey takes about 3 to 3¾ hours to roast, a 14–18 lb bird 3¾ to 4¼ hours, and a 20–24 lb bird 4½ to 5 hours. Stuffed turkeys take longer. The bird is done when the thigh, wing and thickest part of the breast all read 165°F.
Key facts
- FSIS roasting times assume an oven set no lower than 325°F (163°C).
- Turkey is safe at 165°F (74°C) in the innermost thigh, the innermost wing and the thickest part of the breast.
- Stuffing must also reach 165°F in the center; FSIS recommends baking it separately.
- Let the cooked turkey stand about 20 minutes before carving.
- A turkey roasted from frozen takes at least 50% longer.
How long to cook a turkey
A whole turkey roasted at 325°F takes from about 2¾ hours for an 8-lb bird to about 5 hours for a 24-lb bird, unstuffed. The USDA Food Safety and Inspection Service (FSIS) publishes this timetable in "Let's Talk Turkey," and FoodSafety.gov carries the same chart. FSIS calls the times approximate and says to confirm doneness with a food thermometer every time.
| Turkey weight | Unstuffed at 325°F | Stuffed at 325°F |
|---|---|---|
| 8–12 lb (3.6–5.4 kg) | 2¾–3 hours | 3–3½ hours |
| 12–14 lb (5.4–6.4 kg) | 3–3¾ hours | 3½–4 hours |
| 14–18 lb (6.4–8.2 kg) | 3¾–4¼ hours | 4–4¼ hours |
| 18–20 lb (8.2–9.1 kg) | 4¼–4½ hours | 4¼–4¾ hours |
| 20–24 lb (9.1–10.9 kg) | 4½–5 hours | 4¾–5¼ hours |
Size, shape, how cold the bird is going in and how accurate your oven is all shift the real time. Start checking the temperature before the low end of the range so a smaller or flatter bird doesn't overcook.
How long to cook a 12, 15, 20 or 23 lb turkey?
Find your turkey's weight in the FSIS chart above and use that row. For the weights people search most, unstuffed at 325°F:
| Turkey weight | FSIS row | Unstuffed time |
|---|---|---|
| 12 or 13 lb | 12–14 lb | About 3–3¾ hours |
| 15, 16 or 17 lb | 14–18 lb | About 3¾–4¼ hours |
| 18 or 19 lb | 18–20 lb | About 4¼–4½ hours |
| 20 lb | 18–20 / 20–24 lb | About 4¼–5 hours |
| 22 or 23 lb | 20–24 lb | About 4½–5 hours |
A 12-lb bird sits at the boundary between two rows, so it may be done close to 3 hours; a 20-lb bird can land anywhere from 4¼ to 5 hours. Plan for the longer end and let the thermometer tell you when to stop.
How long to cook turkey per pound?
FSIS gives times by weight range rather than a per-pound rate. Worked out from the unstuffed chart, the rate falls as birds get bigger: roughly 15 to 20 minutes per pound for an 8–12 lb turkey, about 14 to 16 minutes per pound for 12–18 lb, and about 12½ to 14 minutes per pound for 18–24 lb. That's why multiplying one per-pound rate overestimates a big bird; use the chart rows instead.
Can you roast turkey at 350°F?
FSIS's only rule on oven temperature is a minimum: set it no lower than 325°F. The official timetable is for 325°F, and FSIS doesn't publish times for 350°F. A hotter oven will usually finish sooner, so if you roast at 350°F, begin checking the temperature well ahead of the 325°F times.
How long to cook a turkey breast
A bone-in turkey breast takes about 1½ to 2¼ hours at 325°F if it weighs 4–6 lb (1.8–2.7 kg), and about 2¼ to 3¼ hours if it weighs 6–8 lb (2.7–3.6 kg), according to FoodSafety.gov's roasting chart. The chart marks small breasts as not usually stuffed. A 3-lb breast is below the smallest size on the chart, so check it early. Insert the thermometer into the thickest part, away from the bone, and look for 165°F.
Where to check the temperature
FSIS says to check three spots on a whole turkey: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Each must reach 165°F (74°C). If the bird is stuffed, the center of the stuffing must hit 165°F too, even if the meat is already there. Keep the tip off the bone, which can give a false reading. Our meat thermometer guide shows the placement in detail, and the turkey temperature page covers doneness.
A pop-up timer is a helpful signal, but FSIS still recommends confirming with a regular food thermometer in all three spots. FSIS also suggests an oven-safe thermometer placed at the start of cooking, which lets you track the temperature as the bird roasts.
How to roast a turkey in the oven
FSIS's roasting basics, in order:
- Thaw it fully in the fridge or cold water, or plan for a frozen bird (see below).
- Set the oven to 325°F or higher and place the turkey on a rack in a shallow roasting pan.
- Tent with foil if you like. FSIS says covering the bird with heavy-duty foil for the first 1 to 1½ hours keeps it moist and cuts splatter; remove it to brown the skin, or put it back once the skin is the color you want.
- Check the temperature in the thigh, wing and breast before the end of the chart time.
- Let it stand about 20 minutes before carving so the juices settle and slicing is easier. If it's stuffed, take all the stuffing out after the rest.
Planning to brine first? See how to brine a turkey. In an electric roaster oven, FSIS says to preheat to at least 325°F and expect about the same times as a conventional oven.
Stuffed or unstuffed?
FSIS recommends cooking stuffing separately in a casserole dish for safety and more even cooking. If you do stuff the bird, mix the wet and dry ingredients just before filling, stuff it loosely, roast it right away, and use the longer stuffed times. Check the stuffing's center for 165°F; see stuffing temperature.
Planning: thawing and cooking from frozen
Thawing takes days, so start early. FSIS's chart for thawing a whole turkey:
| Turkey weight | Refrigerator | Cold water |
|---|---|---|
| 4-12 lb | 1-3 days | 2-6 hours |
| 12-16 lb | 3-4 days | 6-8 hours |
| 16-20 lb | 4-5 days | 8-10 hours |
| 20-24 lb | 5-6 days | 10-12 hours |
A turkey thawed in the fridge can stay there 1–2 more days before roasting. If you run out of time, FSIS says you can roast a turkey straight from frozen; it will take at least 50% longer, and you should pull out the giblet packet with tongs once it loosens. More options are in how to thaw a turkey and how to thaw meat fast.
How long to smoke, grill or fry a turkey
FSIS gives times for these methods in "Turkey: Alternate Routes to the Table," but only for smaller birds, and it says not to stuff a turkey cooked any of these ways.
| Method | Heat | Bird size | Approximate time |
|---|---|---|---|
| Smoker | 225–300°F (107–149°C) | 8–12 lb | 20–30 minutes per lb |
| Covered grill, indirect heat | 225–300°F (107–149°C) | 8–16 lb | 15–18 minutes per lb |
| Deep-fat fryer | Oil at 350°F (177°C) | 8–12 lb | 3–5 minutes per lb |
So a 10-lb turkey in a 250°F smoker would take roughly 3⅓ to 5 hours. FSIS doesn't list smoking times for a 20-lb bird. Whatever the method, the finish line is 165°F in the thigh, wing and breast. Our smoking meat temperatures guide covers smoker setups.
Questions people ask
How long to let a turkey rest?
About 20 minutes, per FSIS. Resting lets the juices settle so the meat carves more cleanly.
How long does it take to cook a 20 lb turkey?
At 325°F, about 4¼ to 5 hours unstuffed and 4¼ to 5¼ hours stuffed, based on the FSIS chart. Confirm 165°F in the thigh, wing and breast.
What temperature should the oven be for turkey?
FSIS says no lower than 325°F (163°C). Its roasting chart is based on 325°F.
How long can a thawed turkey stay in the refrigerator?
One to 2 days at 40°F or below if it was thawed in the fridge, the same as raw turkey. A turkey thawed in cold water should be cooked right away.
How long does cooked turkey last?
Refrigerate leftovers within 2 hours and use them within 3–4 days. See our cooked turkey storage page for freezer times.
