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Turkey Cooking Time & Thaw Calculator
By Strudel Team · Updated
Quick answer
Turkey calculator
I want to
Turkey weight
Stuffing
Thaw in the
Into the oven
11:30 am
Thu, Nov 26, at 325°F. Roast 3-3¾ hr.
Start thawing
Sun, Nov 22
about 3½ days in the fridge
Start checking
2:30 pm
Out of the oven
3:15 pm
Rest
20-30 min
Carve
3:45 pm
Done at 165°F (74°C) in the breast, thigh and wing.
How long to cook a turkey
A fully thawed whole turkey in a 325°F (165°C) oven. Set the oven no lower than 325°F, and start checking at the shorter time.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8-12 lb | 2¾-3 hr | 3-3½ hr |
| 12-14 lb | 3-3¾ hr | 3½-4 hr |
| 14-18 lb | 3¾-4¼ hr | 4-4¼ hr |
| 18-20 lb | 4¼-4½ hr | 4¼-4¾ hr |
| 20-24 lb | 4½-5 hr | 4¾-5¼ hr |
Source: USDA Food Safety and Inspection Service.
How to thaw a turkey
Thaw in the fridge if you have the days, or in cold water if you don’t. Never thaw a turkey on the counter.
| Weight | Fridge | Cold water |
|---|---|---|
| 4-12 lb | 1-3 days | 2-6 hr |
| 12-16 lb | 3-4 days | 6-8 hr |
| 16-20 lb | 4-5 days | 8-10 hr |
| 20-24 lb | 5-6 days | 10-12 hr |
Source: USDA Food Safety and Inspection Service. The calculator works from your bird's exact weight, so its time can fall inside a range rather than at the end of it.
- Leave the turkey in its wrapper and set it on a tray or in a pan to catch any juices.
- Thaw it in a fridge set at 40°F or below. Allow about 24 hours for every 4-5 lb.
- Once it's thawed, it keeps 1-2 days in the fridge before roasting.
- Keep the turkey in a leak-proof plastic bag, so water can't get in and juices can't get out.
- Submerge it in cold tap water. Allow about 30 minutes per pound.
- Change the water every 30 minutes so it stays cold.
- Roast it as soon as it's thawed. Don't put it back in the fridge.
Where to put the thermometer
Check three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. All three need to read 165°F (74°C). Keep the probe off the bone, which reads hotter than the meat around it.
If the bird is stuffed, the center of the stuffing has to reach 165°F too. A pop-up timer is a hint, not a test. Check with a thermometer anyway.
Resting and carryover heat
Let the turkey stand for 20-30 minutes before you carve it, loosely covered with foil. The juices settle back into the meat, and it’s easier to carve. Take the stuffing out after the rest.
The temperature keeps climbing a few degrees while it rests. That’s carryover heat, and it’s a bonus, not part of the cooking. Pull the turkey once all three spots read 165°F, not before.
Fix common turkey problems
Still frozen on the day
If there's time, finish thawing in cold water at 30 minutes per pound. If not, roast it as it is and allow at least 50% longer. Pull the giblets out once they loosen.
Skin browning too fast
Lay a loose tent of foil over the breast and keep roasting.
Dry breast meat
The breast cooks faster than the thighs. Start checking at the short end of the roast time, pull at 165°F, and rest before carving. Slice across the grain.
Turkey questions
How long do you cook a turkey per pound?
USDA gives roast times by weight range rather than per pound. At 325°F, an unstuffed 12-14 lb turkey takes 3 to 3¾ hours and a 20-24 lb turkey takes 4½ to 5 hours. Stuffing adds time. Either way, it's done when a thermometer reads 165°F.
What temperature should I roast a turkey at?
Set the oven no lower than 325°F. The roast times on this page assume 325°F.
Can I cook a turkey that's still frozen?
Yes. It takes at least 50% longer than a thawed bird. Pull the giblets out with tongs once they loosen, and check 165°F in the breast, thigh and wing as usual.
How long can a thawed turkey stay in the fridge?
A turkey thawed in the fridge keeps 1-2 days before roasting. A turkey thawed in cold water has to be roasted right away.
How much turkey do I need per person?
About 1 lb of whole turkey per person, or 1½ lb if you want leftovers.
Hands full of turkey? Strudel keeps time.
Strudel reads you each step out loud and runs the timers, so you can keep your hands on the food.