How long does it take to cook a turkey?
By Clayton RedmonChecked
The number
3¾ to 4¼ hrs for 14 to 18 lb at 325°F
Short answer
3¾ to 4¼ hours at 325°F is the USDA roasting time for an unstuffed 14 to 18 pound turkey, and 4½ to 5 hours for 20 to 24 pounds. Stuffed turkeys take a little longer. The times are estimates. The turkey is safe once a food thermometer reads 165°F in the thigh, wing and thickest part of the breast.
Source: USDA FSIS (opens in new tab)
Turkey roasting times at 325°F
| Weight | Time |
|---|---|
| 4 to 8 pounds (breast) | 1½ to 3¼ hours |
| 8 to 12 pounds | 2¾ to 3 hours |
| 12 to 14 pounds | 3 to 3¾ hours |
| 14 to 18 pounds | 3¾ to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours |
| 20 to 24 pounds | 4½ to 5 hours |
| Weight | Time |
|---|---|
| 4 to 6 pounds (breast) | Not usually applicable |
| 6 to 8 pounds (breast) | 2½ to 3½ hours |
| 8 to 12 pounds | 3 to 3½ hours |
| 12 to 14 pounds | 3½ to 4 hours |
| 14 to 18 pounds | 4 to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4¾ hours |
| 20 to 24 pounds | 4¾ to 5¼ hours |
Find your turkey's weight and read across. If it sits right on a boundary, like 20 pounds, plan with the longer row, so 4½ to 5 hours unstuffed[1].
The USDA doesn't recommend stuffing the bird. Stuffing baked in a casserole cooks more evenly, and in or out of the turkey it has to reach 165°F at the center[1].
What if my oven is at 350°F or 400°F?
The USDA says to set the oven no lower than 325°F, and its timetable covers 325°F only[1]. It has no chart for 350°F or 400°F. A hotter oven gets there sooner, so start checking the temperature early and go by the thermometer.
When should the turkey go in for a 4 pm dinner?
Thanksgiving is Thursday, Nov 26, 2026. For a 16-pound unstuffed turkey, take the long end of the 14 to 18 pound row, 4¼ hours[1], and add 30 minutes to rest it.
- Turkey goes in: 11:15 am.
- First thermometer check: 3:00 pm, 3¾ hours in.
- Out by about 3:30 pm if the chart holds, then rest it 30 minutes.
The USDA has the turkey stand 20 minutes before carving so the juices set and it carves more easily[1]. Our resting chart gives a whole turkey 30 to 45 minutes, and the 30 minutes in this plan covers both.
How do I know the turkey is done?
Use a food thermometer. The safe minimum is 165°F in the innermost part of the thigh and wing and the thickest part of the breast. If your turkey has a pop-up indicator, the USDA still recommends checking those three spots with a thermometer[1].
An oven-safe thermometer can go into the thickest part of the inner thigh at the start. Once the thigh hits 165°F, check the wing and the thickest part of the breast[1].
Should I cover the turkey?
The USDA roasts it on a rack in a shallow pan. If the pan has no lid, you can tent the turkey with heavy-duty foil for the first 1 to 1½ hours, which keeps it moist and cuts down on splatter. Put foil back on later if the skin browns too fast[1].
Where these numbers stop applying
- Cooking from frozen is safe but takes at least 50 percent longer. Pull the giblet packages partway through with tongs or a fork[1].
- Frozen pre-stuffed turkeys with the USDA or State mark of inspection go in frozen. Follow the package directions[1].
- If the turkey is still frozen and you have time, thaw it first. In the fridge that's about 24 hours per 4 to 5 pounds[2].
