Cooking & Food
Turkey Cooking Time Calculator - Roast & Thaw Times
Calculate turkey roasting time and thawing time based on weight. Supports stuffed and unstuffed birds with safe internal temperature reminders.
Turkey roasting guide
| Turkey weight | Unstuffed (325°F) | Stuffed (325°F) |
|---|---|---|
| 8–12 lb | 2¾–3 hours | 3–3½ hours |
| 12–14 lb | 3–3¾ hours | 3½–4 hours |
| 14–18 lb | 3¾–4¼ hours | 4–4¼ hours |
| 18–20 lb | 4¼–4½ hours | 4¼–4¾ hours |
| 20–24 lb | 4½–5 hours | 4¾–5¼ hours |
Serving size estimate
Plan on 1 to 1.5 lb per person for a bone-in turkey. A 12 lb turkey comfortably serves 8–10 people with leftovers; a 16 lb turkey serves 12–14.
Food safety
The USDA requires turkey to reach an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh (not touching bone). Allow the turkey to rest 20–30 minutes before carving.
Brining guide
Brining adds moisture and flavor before roasting. There are two methods:
- Wet brine: dissolve 1 cup kosher salt per gallon of water; fully submerge the turkey in the refrigerator for 12–24 hours. Add sugar, aromatics, and spices to taste. Pat dry before roasting - excess moisture prevents browning.
- Dry brine (preferred by many chefs): rub kosher salt (and optionally baking powder and spices) directly onto and under the skin. Refrigerate uncovered on a rack for 24–72 hours. The salt draws out moisture, dissolves, then is reabsorbed, seasoning the meat deeply. The dry surface produces crispier skin than wet brining.
Avoid brining a pre-basted or "self-basting" turkey - these are already heavily seasoned with salt and would become over-salted.
Resting and carving
Resting after roasting is essential, not optional:
- Carryover cooking: internal temperature continues to rise 5–10°F after removal from the oven. Pull the turkey at 160°F (71°C) and it will reach the USDA target of 165°F (74°C) during the rest.
- Rest 20–30 minutes (loosely tented with foil) for a small turkey; up to 45 minutes for a large bird. The juices redistribute into the meat during resting.
- Carve dark meat first (legs and thighs), then slice the breast against the grain.
Thermometer placement guide
- Inner thigh: insert into the thickest part of the thigh, pointing toward the body, avoiding bone. This is the most reliable spot - dark meat requires the highest temperature.
- Breast: insert horizontally into the thickest part, not touching the breastbone. The breast cooks faster than the thigh; check both.
- Stuffing (if used): the stuffing must also reach 165°F (74°C). Stuffing slows cooking significantly - consider baking it separately for food safety.