How long to cook a turkey
USDA's own 325 °F timetable, both columns, no scrolling through a life story first. Two rules outrank every row here: oven no lower than 325 °F, and the bird is done at 165 °F on a thermometer — innermost thigh, innermost wing, thickest breast — never "when it looks right."
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb (breast) | 1½ to 3¼ hours | 6–8 lb only: 2½ to 3½ hours |
| 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 |
Times are approximate on purpose — ovens lie, birds vary, and foil tents change everything. Start checking the temperature about 30 minutes before the low end of your band. Cooking from a bird that's still frozen solid? Add at least 50% and read the from-frozen walkthrough.
The rest of the plan
Cook time is the last leg. The part people miss is upstream: when the bird leaves the freezer. And after the oven, let it stand 20+ minutes before carving — the plan the calculator prints budgets a relaxed half hour.
Frequently asked questions
How long does a turkey take at 325 °F?
Unstuffed at 325 °F, per USDA: 8–12 lb takes 2¾ to 3 hours; 12–14 lb takes 3 to 3¾ hours; 14–18 lb takes 3¾ to 4¼ hours; 18–20 lb takes 4¼ to 4½ hours; 20–24 lb takes 4½ to 5 hours. Stuffed birds run roughly 15 to 30 minutes longer per band. These are planning numbers — doneness is decided by a thermometer reading 165 °F, not by the timer.
What temperature is turkey done at?
165 °F, measured with a food thermometer in three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. If the bird is stuffed, the center of the stuffing must also reach 165 °F. Color, clear juices, and pop-up timers are all folklore next to a $15 thermometer.
Can I roast at a lower temperature overnight?
No — USDA says set the oven no lower than 325 °F. Slower ovens leave the bird in the 40–140 °F danger zone too long. If you want to sleep instead of baste, brine ahead or spatchcock; don't turn the oven down.
How long should the turkey rest?
USDA suggests letting it stand about 20 minutes before removing stuffing and carving — the thaw calculator plans 30 so the carver isn't rushed. Resting lets the juices settle; carving hot loses them to the board.
Do stuffed turkeys really take longer?
Yes — the stuffing is an insulating mass that also has to hit 165 °F in its center. USDA's stuffed column runs up to about half an hour longer. If the turkey is done but the stuffing isn't, move the stuffing to a baking dish and let it finish solo while the bird rests.
Source: USDA FSIS, Let's Talk Turkey — A Consumer Guide to Safely Roasting a Turkey. Public-domain data, cited with pleasure.