Last updated: October 24, 2026
How long to cook a turkey depends on its weight and whether it is stuffed. At 325°F, an unstuffed 12 to 14 pound turkey takes 3 to 3¾ hours and a 20 to 24 pound turkey takes 4½ to 5 hours, according to the USDA. It is done when a food thermometer reads 165°F in the thigh, wing and breast.
This guide collects the official USDA turkey cooking times, thawing times and safety rules in one place. If you are planning for the holiday, Thanksgiving 2026 falls on Thursday, November 26, so a large frozen bird should start thawing in the refrigerator about a week ahead.
Contents
- Turkey cooking time chart by weight
- How long to cook a turkey per pound
- Cooking times for turkey breast, legs and wings
- How to roast a turkey at 325°F
- What temperature should turkey be cooked to?
- Why a turkey cooks faster or slower than the chart
- How long does it take to thaw a turkey?
- Resting, carving and leftovers
- Frequently asked questions
Turkey cooking time chart by weight
These are the USDA approximate roasting times for a fresh or fully thawed turkey in a 325°F oven (USDA Food Safety and Inspection Service). FoodSafety.gov publishes the same table. The times assume the bird starts at refrigerator temperature, 40°F or below.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 lb (breast) | 1½ to 2¼ hours | Not usually applicable |
| 6 to 8 lb (breast) | 2¼ to 3¼ hours | 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 |
How long to cook a turkey per pound
The USDA does not give a single minutes-per-pound figure. It publishes weight ranges, and the time per pound shrinks as the bird gets bigger. Worked out from the chart, an unstuffed 18 to 24 pound turkey comes to roughly 11 to 15 minutes per pound at 325°F. An 8 to 12 pound bird needs about 14 to 22 minutes per pound, because a small turkey still needs a minimum amount of time for heat to reach the center.
A stuffed turkey takes longer; compare the two columns in the chart above. The USDA says to set the oven no lower than 325°F. It does not publish a separate chart for 350°F; a hotter oven will finish sooner, so start checking the temperature earlier.
Cooking times for turkey breast, legs and wings
A breast or turkey parts cook much faster than a whole bird. These times are for a 325°F oven, from University of Illinois Extension.
- Half breast, 2 to 3 pounds: 50 to 60 minutes.
- Whole breast, 4 to 6 pounds: 1½ to 2¼ hours.
- Whole breast, 6 to 8 pounds: 2¼ to 3¼ hours unstuffed.
- Drumsticks, ¾ to 1 pound: 2 to 2¼ hours.
- Thighs, ¾ to 1 pound: 1¾ to 2 hours.
- Wings and drumettes, 6 to 8 ounces each: 1¾ to 2¼ hours.
How to roast a turkey at 325°F
The USDA roasting method is simple (USDA Turkey Basics: Safe Cooking):
- Set the oven to no lower than 325°F. Preheating is not necessary.
- Make sure the turkey is completely thawed, and remove the giblets from the cavities.
- Place the turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
- Optionally add ½ cup of water to the pan and tent the breast loosely with foil for the first 1 to 1½ hours.
- Cook stuffing in a separate dish for best safety. If you stuff the bird, mix the ingredients just before filling and stuff loosely.
- Start checking the temperature before the low end of the time range, and roast until the thigh, wing and breast all read 165°F.
- Let the turkey stand for 20 minutes, then remove any stuffing and carve.
What temperature should turkey be cooked to?
A whole turkey is safe at a minimum internal temperature of 165°F (74°C). Check it with a food thermometer in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. The center of any stuffing must also reach 165°F. Other meats have different targets; for example, pork roasts and chops are safe at 145°F.
If your turkey has a pop-up timer, the USDA still recommends checking with a food thermometer.
Why a turkey cooks faster or slower than the chart
The USDA lists several reasons roasting time can differ from the table:
- A partially frozen or stuffed turkey takes longer.
- Ovens can heat unevenly or run off their setting.
- Dark pans cook faster than shiny metal pans.
- A deep pan or an oversized bird blocks heat circulation.
- A foil tent left on the whole time slows cooking; a pan lid or oven bag speeds it up.
How long does it take to thaw a turkey?
The USDA describes three safe ways to thaw a turkey: in the refrigerator, in cold water, or in the microwave. In the refrigerator at 40°F or below, allow about 24 hours for every 4 to 5 pounds. In cold water, allow about 30 minutes per pound and change the water every 30 minutes (FoodSafety.gov roasting and thawing charts).
| Turkey weight | In the refrigerator | In 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 |
A turkey thawed in the refrigerator can stay there 1 to 2 more days and may be refrozen. A turkey thawed in cold water or in the microwave should be cooked right away and not refrozen. The same refrigerator-versus-water rule applies to other foods, as in whether you can refreeze thawed fish.
Out of time? It is safe to roast a turkey straight from the freezer. Expect it to take at least 50 percent longer than a thawed bird, and pull out the giblet packages with tongs once they loosen.
Resting, carving and leftovers
Let the cooked turkey rest for 20 minutes so the juices set. Do not leave turkey, stuffing or gravy at room temperature longer than 2 hours, or 1 hour above 90°F. Divide leftovers into shallow covered containers, refrigerate and use them within 3 to 4 days, or freeze them and use within 2 to 6 months for best quality. Reheat leftovers to 165°F. For gravy and baking staples, see how long canned chicken broth lasts and how long eggs last in the fridge.
Frequently asked questions
How long does it take to cook a 20 lb turkey?
At 325°F, a 20-pound turkey sits where two USDA ranges meet: 18 to 20 pounds takes 4¼ to 4½ hours unstuffed, and 20 to 24 pounds takes 4½ to 5 hours. Plan on about 4¼ to 5 hours unstuffed, or 4¼ to 5¼ hours stuffed, and confirm 165°F with a thermometer.
Can you cook a turkey from frozen?
Yes. The USDA says it is safe to cook a turkey from the frozen state, but it will take at least 50 percent longer than a fully thawed bird. Remove the giblet packages partway through with tongs or a fork.
Should a turkey be covered while roasting?
It is optional. The USDA suggests a loose foil tent over the breast for the first 1 to 1½ hours, or after the skin reaches the color you want. A foil tent left on the whole time can slow cooking, while a roasting pan lid speeds it up.
How long should a turkey rest before carving?
Let the turkey stand for 20 minutes before carving, according to the USDA. Resting lets the juices set and makes the bird easier to carve.
How much turkey do you need per person?
The USDA recommends 1 pound of turkey per person for a fresh or frozen bird, and 1¼ pounds per person for a frozen pre-stuffed turkey.
Sources
- USDA FSIS: Let’s Talk Turkey, A Consumer Guide to Safely Roasting a Turkey
- USDA FSIS: Turkey Basics, Safe Cooking
- FoodSafety.gov: Meat and Poultry Roasting Charts
- University of Illinois Extension: Turkey Cooking Techniques
Image: Roast turkey, photo by M. Rehemtulla, CC BY 2.0, via Wikimedia Commons.
