How long to cook a turkey, by weight
At 325°F, a 12- to 14-lb unstuffed turkey takes 3 to 3¾ hours. Here is every size, stuffed and unstuffed, and the temperature that tells you it is done.
3 to 3¾ hours at 325°F (163°C) for a 12- to 14-lb unstuffed turkey, until 165°F (74°C) in the thickest part of the breast.
The time
These are USDA's roasting times for a fully thawed turkey in an oven set to 325°F, which is the lowest temperature USDA recommends for roasting. The bird sits on a rack in a shallow roasting pan. Stuffing the turkey adds up to about 30 minutes, depending on size.
The times are approximate. Your oven, the pan and how cold the bird is when it goes in all move the finish line, so treat the table as a plan and the thermometer as the decision.
Times by size
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb, breast (1.8 to 3.6 kg) | 1½ to 3¼ hours | 2½ to 3½ hours (6 to 8 lb) |
| 8 to 12 lb (3.6 to 5.4 kg) | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb (5.4 to 6.4 kg) | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb (6.4 to 8.2 kg) | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb (8.2 to 9.1 kg) | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb (9.1 to 10.9 kg) | 4½ to 5 hours | 4¾ to 5¼ hours |
Roasting from frozen? Allow at least 50 percent longer than these times.
How to tell it is done
The turkey is done at 165°F (74°C), measured with a food thermometer in three places:
- The thickest part of the breast.
- The innermost part of the thigh.
- The innermost part of the wing.
All three need to reach 165°F. A pop-up timer is not enough on its own, so check with a thermometer as well. If you stuffed the bird, the center of the stuffing must also reach 165°F.
An oven-safe probe left in the inner thigh from the start lets you watch it climb without opening the door. When the thigh hits 165°F, check the breast and wing.
Work it back
For a 14-lb unstuffed turkey and dinner at 5:00 p.m.:
| Clock | Step |
|---|---|
| 11:50 a.m. | Preheat the oven to 325°F. |
| 12:15 p.m. | Turkey in the oven. That allows the full 3¾ hours. |
| 3:15 p.m. | First thermometer check, at 3 hours. |
| 4:00 p.m. | Turkey out at 165°F. Rest it at least 20 minutes, loosely covered with foil. |
| 4:30 p.m. | Carve. |
| 5:00 p.m. | Eat. |
If it finishes early, it can rest under foil while the sides go in the oven.
How big a turkey?
USDA suggests about 1 lb (450 g) of turkey per person, so a 12- to 14-lb turkey suits a table of 12 with a little left over. If you want plenty of leftovers, go up one size band in the table above and add the extra roasting time. Two smaller turkeys roasted side by side cook faster than one giant bird, if your oven has the room.
Using an oven cooking bag? Follow the manufacturer's directions on the package, because bags change the timing. The finish line is the same: 165°F in the breast, thigh and wing.
Tips for even cooking
- Tuck the wing tips under the shoulders.
- Add ½ cup of water to the bottom of the pan.
- Tent the turkey with foil for the first 1 to 1½ hours, or once the skin is as brown as you like.
Food safety
- USDA recommends cooking stuffing in a separate dish, not inside the bird, for more even and safer cooking. Either way, it must reach 165°F.
- Do not buy fresh pre-stuffed turkeys. Frozen pre-stuffed turkeys with a USDA or State inspection mark go into the oven frozen; follow the package directions.
- Wash your hands, utensils and anything raw turkey touched with soap and water.
Sources
- USDA Food Safety and Inspection Service, Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (roasting timetable, temperatures and resting time).
