Turkey cooking time calculator
Enter the weight. The roasting window comes from the USDA/FSIS timetable for a 325 °F oven; the thawing times come from the USDA rates for the refrigerator and cold water. The arithmetic runs in your browser; the constants are quoted below.
Times are approximate and the USDA says so: “Timetables for Turkey Roasting (325 °F oven temperature) Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.” A whole turkey is safe at 165 °F in the innermost thigh, wing and thickest breast; stuffing must reach 165 °F too.
USDA timetable, unstuffed, 325 °F
| Weight | Time |
|---|---|
| 4 to 8 lb | 1 h 30 min to 3 h 15 min |
| 8 to 12 lb | 2 h 45 min to 3 h |
| 12 to 14 lb | 3 h to 3 h 45 min |
| 14 to 18 lb | 3 h 45 min to 4 h 15 min |
| 18 to 20 lb | 4 h 15 min to 4 h 30 min |
| 20 to 24 lb | 4 h 30 min to 5 h |
USDA timetable, stuffed, 325 °F
| Weight | Time |
|---|---|
| 6 to 8 lb | 2 h 30 min to 3 h 30 min |
| 8 to 12 lb | 3 h to 3 h 30 min |
| 12 to 14 lb | 3 h 30 min to 4 h |
| 14 to 18 lb | 4 h to 4 h 15 min |
| 18 to 20 lb | 4 h 15 min to 4 h 45 min |
| 20 to 24 lb | 4 h 45 min to 5 h 15 min |
USDA thawing times
Refrigerator (40 °F or below): 24 hours for every 4 to 5 pounds. Cold water: 30 minutes per pound, changing the water every 30 minutes.
| Weight | Refrigerator | Cold water |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey | Food Safety and Inspection Service (page dated Nov 17, 2023, read 2026-09-05)
“Allow 1 pound of turkey per person.”
“Set your oven temperature no lower than 325 °F.”
“A whole turkey is safe when cooked to a minimum internal temperature of 165 °F, as measured with a food thermometer.”
“The stuffing must reach a safe minimum internal temperature of 165 °F.”
“For quality, let the turkey stand for 20 minutes before carving to allow juices to set.”
“It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.”
“Timetables for Turkey Roasting (325 °F oven temperature) Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.”
“Unstuffed 4 to 8 pounds (breast) 1½ to 3¼ hours 8 to 12 pounds 2¾ to 3 hours 12 to 14 pounds 3 to 3¾ hours 14 to 18 pounds 3¾ to 4¼ hours 18 to 20 pounds 4¼ to 4½ hours 20 to 24 pounds 4½ to 5 hours”
“Stuffed 4 to 6 pounds (breast) Not usually applicable 6 to 8 pounds (breast) 2½ to 3½ hours 8 to 12 pounds 3 to 3½ hours 12 to 14 pounds 3½ to 4 hours 14 to 18 pounds 4 to 4¼ hours 18 to 20 pounds 4¼ to 4¾ hours 20 to 24 pounds 4¾ to 5¼ hours”
“In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds 4 to 12 pounds 1 to 3 days 12 to 16 pounds 3 to 4 days 16 to 20 pounds 4 to 5 days 20 to 24 pounds 5 to 6 days”
“In Cold Water Allow approximately 30 minutes per pound 4 to 12 pounds 2 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours Change the water every 30 minutes.”
“Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.”
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