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Turkey Cooking Time Calculator

Find how big a turkey to buy, how long to thaw it and how long to roast it, stuffed or unstuffed, with a full Thanksgiving schedule based on USDA guidance.

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Your schedule

WhenWhat to do
Times follow the USDA FSIS roasting timetable for a 325 °F oven and are approximate. Always check with a food thermometer: the turkey, and any stuffing, must reach 165 °F in the thickest part of the breast, the innermost thigh and the wing. USDA recommends cooking stuffing outside the bird.

Quick Answer

At 325 °F, USDA says an unstuffed 14 to 18 lb turkey takes about 3¾ to 4¼ hours, and a stuffed one 4 to 4¼ hours. Thaw a frozen turkey in the fridge for about 24 hours per 4 to 5 pounds, so a 16 lb bird needs about 4 days. Plan on 1 pound of turkey per person.

Last updated: 3 November 2026 ·How we calculate this: the USDA FSIS turkey roasting and thawing timetables

Table of Contents

How This Turkey Calculator Works

Enter your turkey's weight, or the number of guests to find what size to buy. Choose stuffed or unstuffed and how you will thaw it, then enter when you want to eat. The calculator looks up the roasting time in the USDA timetable for a 325 °F oven, adds the 20-minute rest, and works backward from dinner to tell you when to start thawing, when the turkey goes in the oven and when to start checking the temperature.

Quick explanation: plan backward from dinner time.

  • Fridge thawing: about 1 day per 4 to 5 pounds.
  • Roasting: about 3 to 5 hours for most whole turkeys at 325 °F.
  • Done: when a food thermometer reads 165 °F.

How to Use the Turkey Cooking Time Calculator

  1. Enter the turkey weight, or the number of guests.
  2. Choose stuffed or unstuffed.
  3. Choose how you will thaw it, or if it is fresh.
  4. Enter your dinner date and time.
  5. Press Calculate and follow the schedule.

USDA Guidelines Used

  • Size: 1 lb of turkey per person (1¼ lb for a frozen pre-stuffed turkey)
  • Fridge thawing: about 24 hours for every 4 to 5 pounds
  • Cold-water thawing: about 30 minutes per pound, changing the water every 30 minutes
  • Oven: no lower than 325 °F
  • From frozen: at least 50% longer than a thawed turkey

Key Terms

  • Giblets: the neck and organs packed inside the turkey.
  • Resting: letting the turkey stand before carving so juices settle.
  • Food thermometer: a tool to check the internal temperature of food.
  • Pre-stuffed turkey: a frozen turkey sold with stuffing already inside.
  • Akimbo: tucking the wing tips under the shoulders for even cooking.

Worked Example

You have a frozen 16 lb turkey, unstuffed, for dinner at 3:00 pm on Thanksgiving, Thursday 26 November 2026.

  • Roasting time: 3¾ to 4¼ hours, plus 20 minutes rest
  • Into the oven by about 10:25 am, and start checking the temperature around 2:10 pm
  • Fridge thawing: 16 ÷ 4 = 4 days, so move it to the fridge by Sunday 22 November

Real-Life Examples

  • Thanksgiving: work out the thawing day so the turkey is ready on time.
  • Forgot to thaw: see the cold-water time, or the time to cook it from frozen.
  • Buying a turkey: find the size for your number of guests.
  • Christmas or Friendsgiving: use any dinner date and time.

Stuffed vs Unstuffed Turkey

  • Unstuffed: cooks a little faster and more evenly. USDA recommends cooking stuffing separately.
  • Stuffed: takes longer, and the center of the stuffing must also reach 165 °F.
  • Either way: use a food thermometer, not just the pop-up timer.

USDA Turkey Roasting Times at 325 °F

Source: USDA FSIS, Let's Talk Turkey. Times are approximate; always use a food thermometer.

Turkey weightUnstuffedStuffed
4 to 8 lb (breast)1½ to 3¼ hours6 to 8 lb: 2½ to 3½ hours
8 to 12 lb2¾ to 3 hours3 to 3½ hours
12 to 14 lb3 to 3¾ hours3½ to 4 hours
14 to 18 lb3¾ to 4¼ hours4 to 4¼ hours
18 to 20 lb4¼ to 4½ hours4¼ to 4¾ hours
20 to 24 lb4½ to 5 hours4¾ to 5¼ hours

Tips for a Safe, Juicy Turkey

  • Use a food thermometer: check the thigh, wing and thickest part of the breast.
  • Cook stuffing separately: USDA recommends a casserole dish for more even, safer cooking.
  • Remove the giblets: after thawing, and cook them separately.
  • Rest it: 20 minutes lets the juices set and makes carving easier.

Common Mistakes to Avoid

  • Thawing on the counter. Thaw in the fridge, in cold water or in the microwave.
  • Starting to thaw too late. A big turkey can need 5 to 6 days in the fridge.
  • Trusting only the pop-up timer. Check with a food thermometer too.
  • Forgetting the giblets. Remove them from the cavities.
  • Leaving leftovers out. Refrigerate within 2 hours, or 1 hour above 90 °F.

Frequently Asked Questions

USDA gives times by weight range rather than per pound. For example, 12 to 14 lb unstuffed takes 3 to 3¾ hours at 325 °F.

About 24 hours in the fridge for every 4 to 5 pounds, or about 30 minutes per pound in cold water.

165 °F, measured in the thickest part of the breast, the innermost thigh and the wing.

USDA says no lower than 325 °F.

About 1 pound per person, or 1¼ pounds for a frozen pre-stuffed turkey.

Yes. It takes at least 50% longer than a thawed turkey.

USDA recommends cooking stuffing outside the bird. If you stuff it, the stuffing must reach 165 °F.

About 20 minutes before carving.

1 to 2 days.

Thursday, 26 November 2026.

No more than 2 hours, or 1 hour above 90 °F.

3 to 4 days in the fridge, or 2 to 6 months in the freezer for best quality.

References & Sources

SourceUsed ForLink
USDA FSIS, Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey Roasting timetables, thawing times and safe temperatures. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/lets-talk-turkey-roasting