The short answer
At an oven temperature of 325°F (163°C), an unstuffed turkey takes roughly 13 to 15 minutes per pound. A 12 to 14 lb bird takes about 3 to 3¾ hours. A stuffed bird takes about half an hour longer.
The time is only a plan. The turkey is done when a food thermometer reads 165°F (74°C) in the thickest part of the thigh, the innermost part of the wing and the thickest part of the breast.
Roasting times at 325°F
These ranges follow the timetable published by the US Department of Agriculture (USDA). They assume a fully thawed turkey in a conventional oven.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 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 |
Planning tip: add the resting time (about 30 minutes) and a margin of 30 minutes, because ovens and birds vary. If the turkey is done early, it can rest under foil for up to an hour and stay hot.
For a quick check in metric, a 6 kg turkey is about 13 lb, so it sits in the 12 to 14 lb row.
How long to thaw a turkey
Thawing is where most turkey plans go wrong. A large frozen bird needs days, not hours.
In the refrigerator (the easiest way)
Allow about 24 hours for every 4 to 5 lb.
| Turkey weight | Thawing time in the fridge |
|---|---|
| 4 to 12 lb | 1 to 3 days |
| 12 to 16 lb | 3 to 4 days |
| 16 to 20 lb | 4 to 5 days |
| 20 to 24 lb | 5 to 6 days |
Keep it in its wrapping on a tray on the bottom shelf, so drips cannot reach other food. Once thawed, it keeps in the fridge for 1 to 2 days before cooking.
In cold water (faster)
Allow about 30 minutes per pound, so a 14 lb turkey takes about 7 hours. Keep it in a leak-proof bag, fully submerged in cold tap water, and change the water every 30 minutes. Cook it straight away once thawed.
What not to do
Do not thaw a turkey on the counter, in the garage or in hot water. The outside sits in the temperature range where bacteria multiply fastest while the middle is still frozen.
Out of time?
You can roast a turkey straight from frozen. It takes about 50 percent longer than the times above. Pull out the neck and giblet bag with tongs as soon as you can.
Where to check the temperature
A food thermometer is the only reliable test. Pop-up timers and clear juices are not.
- Thigh: push the probe into the thickest part, near the body, without touching the bone. Bone conducts heat and gives a false high reading.
- Wing: check the innermost part of the wing, where it joins the body.
- Breast: check the thickest part.
All three should read 165°F (74°C). If the turkey is stuffed, the centre of the stuffing must also reach 165°F. Our guide to safe cooking temperatures for meat covers other cuts.
Getting a juicy, evenly cooked bird
- Pat it dry before roasting for crisper skin.
- Roast breast side up on a rack in a shallow pan, so hot air reaches the underside.
- Tent the breast with foil if it browns too fast, and remove the foil for the last 30 to 45 minutes.
- Do not open the oven constantly. Each opening drops the temperature and adds time.
- Rest it for 20 to 30 minutes before carving.
- Consider a smaller bird or parts. Two smaller turkeys, or a crown and separate legs, cook faster and more evenly than one huge bird.
For the rest of the meal, see our Thanksgiving recipe guide.
After dinner: leftovers
Refrigerate leftovers within 2 hours of cooking. Carve the meat off the bone first so it cools quickly. Cooked turkey keeps for 3 to 4 days in the fridge, or 2 to 6 months in the freezer for best quality. Reheat leftovers to 165°F. Our fridge storage guide has times for the side dishes too.
Key takeaways
- Unstuffed at 325°F: about 13 to 15 minutes per pound, or 3 to 3¾ hours for 12 to 14 lb.
- Thaw in the fridge for 24 hours per 4 to 5 lb, or in cold water for 30 minutes per pound.
- Done means 165°F in the thigh, wing and breast, checked with a thermometer.
- Rest for 20 to 30 minutes, and refrigerate leftovers within 2 hours.