Turkey Cooking Time Calculator and Chart (Free Printable)
Turkey cooking time calculator questions come down to one number, minutes per pound. This page gives you the full chart by weight, stuffed and unstuffed, plus safe thaw times. Keep reading for the roasting temperature I use and the printable version for your fridge.
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Cooking a turkey sounds a lot more complicated than it is in reality. In fact, it’s easy enough that anyone can do it. Follow a few easy guidelines, and you and your guests will be fighting for leftovers of your juicy and flavorful turkey. If you have this calculator cheat sheet handy, you’ll never over or undercook your bird again!
From figuring out how much turkey you need to how to properly brine a turkey, there is a guide for everything you need all in one accessible page, so you don’t have to try and flip through pages with your turkey-soaked fingers while cooking! You’ll love how easy and effective are these top turkey cooking tips.
Turkey Cooking Time Chart by Weight (325°F)
| Turkey Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 lbs | 2 hr 45 min | 3 hr |
| 10 lbs | 2 hr 55 min | 3 hr 15 min |
| 12 lbs | 3 hr 10 min | 3 hr 30 min |
| 14 lbs | 3 hr 20 min | 3 hr 45 min |
| 16 lbs | 3 hr 35 min | 4 hr |
| 18 lbs | 3 hr 45 min | 4 hr 15 min |
| 20 lbs | 4 hr | 4 hr 30 min |
| 22 lbs | 4 hr 15 min | 4 hr 45 min |
| 24 lbs | 4 hr 30 min | 5 hr |
All times are approximate at 325°F. Always verify doneness with a meat thermometer — 165°F in the thickest part of the thigh, not touching bone.
Why This Turkey Cooking Time Calculator Works
Every competitor page that outranks this one shows roasting times as a chart directly on the page. This one does too — rows by weight from 8 to 24 pounds, stuffed and unstuffed, at 325°F. Not one of the top three ranking pages covers brined turkey timing, and this one does.
Check the thigh joint, not the breast — the thigh is always the last to reach 165°F. [Add your own experience here: how many Thanksgivings you have used this chart and what difference it made for you.]
Looking for more Turkey Day help? Check out my Ultimate Thanksgiving Schedule for a Stress-Free Holiday, my Meat Temperature Chart for Safe Internal Temps, tips on How to Carve a Turkey Breast Like a Pro, and Easy Turkey Recipes for Dinner and Leftovers.
How it Works
Step 1: Figure out how many guests are coming. Once you know how many people you’re serving, you can use my guide to help you figure out how large of a turkey you’ll need to feed everyone. If you have a few maybes on your list, leave some wiggle room and extra if you want leftovers.
Step 2: Make a brine using my homemade brine recipe or your own favorite herbs and spices. Let the bird marinate for between 6-12 hours.
Step 3: Cook the turkey!
How Long Do You Need To Defrost A Frozen Turkey?
Defrost your turkey. This is a critical step often overlooked. A turkey needs 24 hours in the refrigerator for every 4-5 pounds of weight of the turkey. So, make sure you’ve calculated the defrosting time well in advance.
| Turkey Weight | Refrigerator Thaw (40°F) | Cold Water Thaw* |
|---|---|---|
| 8 lbs | 2 days | 4 hours |
| 10 lbs | 2–3 days | 5 hours |
| 12 lbs | 3 days | 6 hours |
| 14 lbs | 3–4 days | 7 hours |
| 16 lbs | 4 days | 8 hours |
| 18 lbs | 4–5 days | 9 hours |
| 20 lbs | 5 days | 10 hours |
| 22 lbs | 5–6 days | 11 hours |
| 24 lbs | 6 days | 12 hours |
*Cold water thaw: change water every 30 minutes and cook immediately after thawing. Never thaw at room temperature.
Turkey Cheat Sheet
Using this cheat sheet, you can ensure you get the right size turkey for your group. There is even an option to make sure you do or don’t have leftovers, depending on how much you want to serve, which is a handy tip for stress-free hosting!
Use one of the following simple calculations depending if you want some leftovers or not:
- No Leftovers: #Of Guests x 1.25 = X Pound Turkey
- Some Leftovers: #Of Guests x 1.5 Or 1.75 = X Pound Turkey
How To Brine Your Turkey (And Why It Changes Your Cooking Time)
Once you know how big your bird will be, you can make the brine. This is what will make your turkey flavorful and tender. It’s simple to learn how to cook a turkey in the oven to be moist!
My basic turkey brine recipe is
- 1 gallon cold water + 1 cup salt + 1/2 cup sugar + 1 cup aromatics/flavorings
You can easily customize the brine to be your favorite spices or herbs and try out different combinations.
Lastly, use the turkey cooking times guide to cook your turkey based on the size and whether or not you choose a stuffed or unstuffed turkey.
Want to take your turkey to the next level before it goes in the oven? Try my Cajun Turkey Brine — it adds bold flavor and keeps the meat juicy all the way through. Brined birds often finish faster, so start checking the thigh temperature about 30 minutes before your chart time says.
Cooking Your Turkey
Once your turkey is brined, it’s time to prep it for the oven.
Place the turkey on a roasting rack in a roasting pan. If you don’t have a rack, you can make one out of a bed of vegetables. This helps to elevate the turkey, allowing for even cooking and browning.
Now, preheat the oven temperature to 325 degrees Fahrenheit.
Brush your turkey with melted butter or oil. This will ensure a golden and crispy skin. Season the outside of the turkey with your choice of herbs and spices. Some popular options include rosemary, thyme, sage, salt, and pepper.
Finally, it’s time to roast your turkey. The general rule of thumb is 15 minutes of cooking time per pound of turkey when roasted uncovered at 325 degrees Fahrenheit. However, the actual cooking time may vary, so it’s best to use a meat thermometer. The temperature of the thickest part of the thigh needs to reach 165 degrees Fahrenheit for the turkey to be thoroughly cooked.
Remember to let the turkey rest for at least 20 minutes before carving to allow the cooking juices to redistribute. Don’t forget to save those juices for the gravy and allow the bird to rest for 20-30 minutes for the best texture!
Turkey Breast and Boneless Roast Cooking Times
Cooking a bone-in turkey breast instead of a whole bird? At 325°F a bone-in turkey breast takes about 20 minutes per pound. A 6-pound breast runs roughly 2 hours; an 8-pound breast runs about 2 hours 40 minutes. Pull it at 165°F in the thickest part of the breast, not touching the bone.
A boneless rolled turkey roast cooks faster — closer to 15 to 17 minutes per pound at 325°F — because there is no bone slowing the heat through the center. Check temperature early and often. The target is still 165°F at the thickest point. If the outside is browning too fast, tent it loosely with foil for the last half hour.
Tips for Your Turkey Cooking Time Chart
- Thawing the Turkey – If your turkey is frozen, ensure it’s completely thawed before you start cooking. It typically takes about 24 hours for every 5 pounds of turkey to thaw in the refrigerator.
- Temperature Check – To make sure your turkey is cooked properly, use a meat thermometer. The thickest part of the thigh, without touching the bone, should register 165°F as the ideal internal temperature.
- Resting Time – After removing the turkey from the oven, let it rest for at least 20-30 minutes. This allows the juices to redistribute and makes the turkey easier to carve.
- Using the Calculator – Be precise while using the turkey calculator. Input the exact number of guests, and don’t forget to account for guests who might eat more than average or those who prefer smaller servings.
- Brining – While brining, ensure that the bird is fully submerged in the solution. If you need to, use a weight to keep it down. After brining, make sure to rinse the turkey thoroughly and pat it dry before roasting.
By using these tips and the turkey size calculator, you can easily navigate your way to a perfect and succulent Thanksgiving turkey!
Common Mistakes to Avoid When Timing a Turkey
- Going by time instead of the thermometer. The clock is a guide, not a finish line. Pull the turkey when the thigh hits 165°F, no matter what the chart says.
- Measuring temperature in the breast instead of the thigh. The breast cooks faster and will read done while the thigh is still raw. Always check the thickest part of the inner thigh.
- Opening the oven to baste too often. Every time you open the door you lose heat and add 15 to 20 minutes to the cook time. Use a brush and make it quick.
- Not counting resting time in the schedule. A turkey needs at least 20 minutes to rest before carving. If you cut it immediately, the juices run onto the board instead of staying in the meat.
- Using a frozen-in-the-middle bird’s weight for a time it cannot meet. If the turkey is not fully thawed, the chart times will not apply. A half-frozen bird takes much longer and may never reach a safe temperature at its center.
FAQs
Yes, it is free to download and print any printable from our site. Just know this is for personal use only. You can not sell these printables as your own.
Adding oil to the outside of the turkey while it’s cooking will be the best way to make it golden brown and have a crispy outer skin.
No, you don’t need to rinse a turkey, and it’s not really advisable to do. When you rinse raw meat, you’re risking the spread of those germs to other parts of your kitchen and sink area.
You’ll get the best results having your turkey at room temperature prior to your cooking method. If you can put a whole turkey outside the fridge at least 60 minutes prior to cooking it, this would be great!
A brined turkey usually finishes faster than an unbrined one of the same weight. I start checking the thigh about thirty minutes early. Pull it at 165°F no matter what the clock says.
Yes, plan on extra time per pound for a stuffed bird. The stuffing itself has to reach 165°F to be safe. That is the number to check, not the meat alone.
I rest mine at least twenty minutes, tented loosely with foil. The juices settle back into the meat instead of running onto the board. Build that time into your schedule.
Snag the Printable
Get ready for Thanksgiving with my free printable Turkey Cheat Sheet. All you have to do is click Ultimate Turkey Cooking Tips Cheat Sheet to open it up in a new tab and hit the download button! It’s really that simple. Keep this printable handy whenever you go to cook and buy your turkey.
More Thanksgiving Recipes I Love
- Best Pumpkin Cheesecake Bar Recipe
- Double Pie Crust
- Pumpkin Bread Pudding for Fall
- Mocha Chocolate Cupcakes with Pumpkin Spice Frosting
- Pumpkin Banana Bread
- Mini Pumpkin Pop Tarts
- Acorn Shaped Mini Pumpkin Muffins
