Every year people cook to the clock and serve a dry bird or an undercooked one. The chart below tells you when to start. A thermometer tells you when to stop.
The chart (325°F oven)
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hrs | 3–3½ hrs |
| 12–14 lb | 3–3¾ hrs | 3½–4 hrs |
| 14–18 lb | 3¾–4¼ hrs | 4–4¼ hrs |
| 18–20 lb | 4¼–4½ hrs | 4¼–4¾ hrs |
| 20–24 lb | 4½–5 hrs | 4¾–5¼ hrs |
Our turkey cooking time calculator takes the exact weight and whether it's stuffed and gives you the window plus a start time.
Why the timer lies
Cooking time isn't really about weight — it's about shape, starting temperature, and your oven. A wide flat bird cooks faster than a compact tall one of identical weight. A turkey straight from the fridge takes noticeably longer than one that's sat out 45 minutes. And most home ovens are off by 25°F or more, in a direction you probably don't know.
Start checking about 45 minutes before the chart says you should. Turkeys routinely finish early, and there is no recovering an overcooked one.
Thawing is where the plan actually fails
This is the real Thanksgiving disaster, and it happens days before the oven is involved.
Fridge thawing: 24 hours per 4–5 lb. A 20 lb turkey needs four to five full days. If you buy it Tuesday for Thursday, no cooking chart in the world will save you.
| Weight | Fridge thaw | Cold water thaw |
|---|---|---|
| 12 lb | ~3 days | ~6 hrs |
| 16 lb | ~4 days | ~8 hrs |
| 20 lb | ~5 days | ~10 hrs |
Cold water thawing works at about 30 minutes per pound, but the water must be changed every 30 minutes to stay cold — that's a genuine commitment, not a suggestion. Our turkey thawing calculator works out both and tells you when to move it.
Never thaw on the counter. The outside sits in the bacterial danger zone for hours while the inside is still frozen solid.
Stuffing adds risk, not just time
A stuffed bird takes longer because the stuffing is a cold, dense mass insulating the cavity from the inside. And the stuffing itself must reach 165°F — it's been absorbing raw turkey juices the whole time.
The problem is that by the time stuffing hits 165, the breast is usually well past done and dry. That's the trade, and it's why most cooks who care about the meat bake stuffing separately. You lose a little flavour and gain a much better turkey.
The three things that matter more than time
Rest it. 20–30 minutes, loosely tented. Carve straight from the oven and the juices run onto the board instead of staying in the meat. This is free and it's the most-skipped step.
Carryover cooking is real. A big turkey climbs another 5–10°F after it leaves the oven. Pull it at 160–165 in the thigh, not at 175 — it'll get there on the counter.
Don't baste. Every oven door opening drops the temperature and adds time. Basting does almost nothing for moisture — the skin is a barrier — while reliably extending the cook.
Planning the rest of the meal? Our meat per person calculator sizes the bird for your headcount.
Try the free calculator
Skip the manual math — get instant numbers for your own project:
Frequently Asked Questions
How long do you cook a turkey per pound?
About 13 minutes per pound unstuffed at 325°F, or 15 minutes per pound stuffed. Always confirm with a thermometer rather than relying on time.
What temperature should a turkey be cooked to?
165°F measured in the thickest part of the thigh without touching bone. If stuffed, the stuffing must also reach 165°F.
How long does it take to thaw a turkey?
About 24 hours per 4 to 5 lb in the fridge, so a 20 lb turkey needs four to five days. Cold water thawing takes roughly 30 minutes per pound with water changed every 30 minutes.
Should I cook stuffing inside the turkey?
It's safer and gives a better bird to bake it separately. Stuffing must reach 165°F, and by then the breast is usually overcooked and dry.