How Long to Cook a Turkey (Time & Temperature)

Turkey is one of the trickiest birds to time because its weight varies so widely, and the difference between a juicy roast and a dry one is only a few degrees. The good news is that the safety target is simple and non-negotiable: 165°F (74°C) is the USDA safe minimum internal temperature for all poultry, whole or ground. Reaching that temperature is what destroys Salmonella and other harmful bacteria.

The times below assume a fully thawed bird in a 325°F (163°C) oven — the temperature the USDA recommends for even, safe cooking. Use them to plan your day, but treat the thermometer as the final word. Ovens, pan types, and how cold the turkey is going in will all shift the real cooking time, sometimes by 30 minutes or more.

How to Use This Chart and Where to Measure

Pick your bird's weight range and read across for an approximate roasting window at 325°F (163°C). Stuffed birds take longer because the oven has to heat the dense stuffing to a safe temperature too. Start checking the temperature about 45 minutes before the low end of the range, then keep checking until every spot reads 165°F (74°C).

Innermost thigh: insert the thermometer into the deepest part of the thigh, close to but not touching the bone (bone reads hotter and can fool you).
Wing: check the innermost part of the wing joint.
Thickest part of the breast: probe the center of the breast meat.
Stuffing (if used): push the probe into the very center of the stuffing cavity — this is often the last place to reach 165°F (74°C).
All four spots must read 165°F (74°C) or higher before you pull the bird.

Approximate roasting time for a thawed whole turkey at 325°F (163°C). Always confirm 165°F (74°C) with a thermometer.
Turkey weight	Unstuffed	Stuffed
8–12 lb (3.6–5.4 kg)	2¾–3 hours	3–3½ hours
12–14 lb (5.4–6.4 kg)	3–3¾ hours	3½–4 hours
14–18 lb (6.4–8.2 kg)	3¾–4¼ hours	4–4¼ hours
18–20 lb (8.2–9.1 kg)	4¼–4½ hours	4¼–4¾ hours
20–24 lb (9.1–10.9 kg)	4½–5 hours	4¾–5¼ hours

Tips for a Safe, Juicy Roast

Thaw completely first. In the refrigerator, allow about 24 hours per 4–5 lb (roughly 1 day per 2 kg) — a 16 lb bird needs about 4 days. For a faster thaw, submerge the wrapped turkey in cold water and change the water every 30 minutes, allowing about 30 minutes per pound.
165°F (74°C) is the safe minimum, not a doneness preference. Poultry has no medium-rare; the whole bird must reach 165°F (74°C). For a more tender, fall-apart thigh, many cooks take dark meat higher (175–180°F / 79–82°C) — that is a texture choice, never a substitute for the safety minimum.
Use an accurate food thermometer and check several spots. Color, clear juices, and a popped timer are not reliable indicators of safety.
Roast at 325°F (163°C). Lower oven temperatures can leave the bird in the bacterial danger zone too long; the USDA does not recommend cooking whole turkey below 325°F.
Cook stuffing to 165°F (74°C) too, or bake it separately in a dish for the most reliable results.
Never cook a turkey partially one day and finish it later — this is unsafe.

Frequently Asked Questions

What temperature is a turkey done?

165°F (74°C) is the USDA safe minimum internal temperature for turkey. Measure the innermost thigh, the wing, and the thickest part of the breast; every spot must reach at least 165°F (74°C). If the bird is stuffed, the center of the stuffing must also reach 165°F (74°C).

How long do I rest the turkey before carving?

Let the turkey rest about 20 minutes after it comes out of the oven. Resting lets the juices redistribute so the meat stays moist, and it also makes carving easier. Tent it loosely with foil to keep it warm.

What is carryover cooking?

After you remove the turkey, its internal temperature keeps rising for several minutes because of residual heat — often by 5–10°F (about 3–6°C). You can pull the bird right at 165°F (74°C) and let carryover carry it up during the rest, which helps avoid overcooking the breast.

Is it safe to cook the stuffing inside the turkey?

Yes, but only if the center of the stuffing reaches 165°F (74°C). Stuffing heats slowly and is the last part to become safe, so a stuffed bird takes longer. For the most reliable results, many cooks bake the stuffing separately in a casserole dish.

Why is my timing so different from the chart?

Roasting times vary with oven calibration, pan and rack type, how cold the turkey was going in, and whether it is stuffed. The chart is a planning guide only — the thermometer reading of 165°F (74°C) is what actually tells you the bird is safe and done.