Turkey roasting times at 325 °F
These are the USDA's approximate times for a fully thawed turkey. Use them to plan your day, then trust a thermometer, not the clock.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb (breast) | 1½ to 3¼ hours | 2½ to 3½ hours (6 to 8 lb) |
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Source: USDA Food Safety and Inspection Service, "Let's Talk Turkey." Times are for a 325 °F oven.
For your exact weight and dinner time, the turkey calculator works out when the turkey goes in and when to start checking it.
The minutes-per-pound rule of thumb
Working from the USDA chart, an unstuffed turkey takes roughly 12 to 16 minutes per pound at 325 °F: closer to 15 minutes for a 12-pound bird, and closer to 12 for a 22-pound one. Bigger birds take less time per pound because heat reaches the center of a large turkey in proportionally less time. A stuffed turkey takes about 15 to 30 minutes longer in total.
Treat this as a planning number. Oven accuracy, how cold the turkey is when it goes in, the shape of the bird and how often the oven door opens all change the real time by 30 minutes or more.
When is the turkey done?
A turkey is safe at 165 °F, measured with a food thermometer in three places:
- the thickest part of the breast,
- the innermost part of the thigh, near but not touching the bone, and
- the innermost part of the wing.
Don't rely on a pop-up timer alone. The USDA recommends checking with a thermometer even when the button pops. If you stuffed the bird, the center of the stuffing must also reach 165 °F.
A leave-in probe thermometer placed in the thickest part of the inner thigh at the start lets you watch the temperature without opening the oven. When the thigh reaches 165 °F, check the breast and wing too.
Rest before carving
Let the turkey stand for at least 20 minutes, loosely tented with foil. The juices settle, the meat carves more cleanly, and a large bird stays hot for 45 minutes or more. That rest is also the perfect window to bake the stuffing and casseroles and make the gravy.
Tips for an evenly cooked turkey
- Keep the oven at 325 °F or higher. The USDA doesn't recommend lower temperatures, because the turkey would spend too long in the danger zone.
- Use a shallow roasting pan and a rack so hot air reaches the underside.
- Tuck the wing tips under the shoulders so they don't burn.
- Tent with foil for the first hour or so, or once the skin is as brown as you like it.
- Bake the stuffing in a dish. It cooks more evenly and the turkey finishes sooner.
- Convection oven? Fan ovens often finish sooner. Start checking the temperature about an hour earlier than the chart suggests.
Cooking a turkey from frozen
It's safe, but it takes at least 50% longer. A 14-pound turkey that would take 3 to 3¾ hours needs about 4½ to 5¾ hours from frozen. Remove the giblet packet with tongs once it loosens. If you still have a few days, see how long to thaw a turkey.
From our sister shop
Hosting Friendsgiving?
The printable Friendsgiving Planner: a guest list with dietary needs, a potluck sign-up sheet to share in the group chat, a countdown, and a turkey chart with these USDA times.
Frequently asked questions
How long to cook a 20-pound turkey?
About 4¼ to 4½ hours unstuffed at 325 °F, or 4¼ to 4¾ hours stuffed. Start checking the temperature about 30 minutes before the shortest time.
How long to cook a 12-pound turkey?
About 2¾ to 3 hours unstuffed at 325 °F, or 3 to 3½ hours stuffed.
Should I cook the turkey at 350 °F instead?
You can. It will finish somewhat faster than the 325 °F chart. The USDA's guidance is to use an oven of at least 325 °F and cook until the turkey reaches 165 °F, so any temperature from 325 °F up is fine as long as you check with a thermometer.
Why is my turkey done early?
Ovens often run hot, and smaller or flatter birds cook faster. That's fine: tent it with foil and let it rest. A whole turkey stays hot for 45 minutes to an hour, and resting makes it juicier.