Turkey Cooking Time Calculator

Calculate exactly how long to cook your turkey — roasted, deep-fried, smoked, or spatchcocked. Plus thawing times, serving sizes, and a full Thanksgiving timeline. Based on USDA Food Safety guidelines.

Turkey Weight

Cooking Method

StuffedCooking from frozen

Food Safety: Turkey must reach an internal temperature of 165°F (74°C) in the thickest part of the thigh. Always use a meat thermometer to verify doneness.

Real-World Turkey Cooking Examples

See how the calculator works with these real Thanksgiving and holiday scenarios.

Classic Thanksgiving — 12 Guests, 16 lb Turkey, 3pm Dinner

The Martinez family is hosting 12 people for Thanksgiving dinner. They bought a 16-lb fresh turkey and want to serve at 3pm. They need to know when to start cooking and when to take it out of the fridge.

Turkey weight: 16 lbs (fresh, not frozen)

Cooking method: Roasted at 325°F, unstuffed

Target serve time: 3:00 PM

Guests: 12 adults

Complete Timeline:

Cooking time: 3½–4 hours (16 lbs × 13 min/lb = 208 min ≈ 3.5 hrs)
Rest time: 45 minutes
Buffer time: 30 minutes
Start roasting by: 10:00 AM
Remove turkey from fridge: 9:00 AM (1 hour to room temp)
Turkey out of oven: ~2:00 PM
Carving time: 2:45–3:00 PM

Pro tip: The 30-minute buffer accounts for oven temperature variations and lets you focus on side dishes. If the turkey finishes early, it can rest longer—up to 1 hour tented with foil stays hot.

Deep-Fried Turkey — 14 lb Turkey for a Friendsgiving

Jake is deep-frying a turkey for the first time for his Friendsgiving party. He has a 14-lb bird and wants to make sure he times the frying correctly and keeps everything safe.

Turkey weight: 14 lbs

Cooking method: Deep-fried at 350°F oil temp

Status: Fully thawed and patted completely dry

Deep-Frying Results:

Frying time: 14 lbs × 3.5 min/lb = 49 minutes
Oil preheat time: 30–45 minutes to reach 350°F
Rest time: 20–30 minutes
Target internal temp: 165°F in thigh
Oil needed: ~3–5 gallons (test water displacement first)

Total time from oil heating to carving: ~2 hours

Safety warning: The turkey MUST be completely thawed and dry—ice or water causes explosive oil splatter. Do this outdoors, away from structures. Never leave the fryer unattended. Have a fire extinguisher ready.

Frozen Turkey Emergency — 20 lb Turkey, Forgot to Thaw

It's Wednesday evening and Sarah just realized she forgot to thaw her 20-lb frozen turkey. Thanksgiving is tomorrow at 2pm. She needs emergency options.

Turkey weight: 20 lbs (completely frozen)

Time available: ~18 hours until serving

Current status: Still in freezer

Option 1: Cold Water Thaw (Recommended)

Time needed: 20 lbs × 30 min/lb = 10 hours
Start at 9 PM Wednesday → thawed by 7 AM Thursday
Change water every 30 minutes (set phone timer!)
Then roast immediately: 4.5–5 hours at 325°F
Rest 45 min → Ready by 1:00–2:00 PM

Option 2: Cook From Frozen (USDA approved)

Cooking time: Normal time × 1.5 = 6.5–7.5 hours
Start at 6 AM → done by 1:00 PM
Cannot stuff, cannot brine, limited seasoning
Remove giblets after ~2 hours when cavity thaws

Pro tip: Cold water thawing is faster AND lets you season properly. Yes, changing water every 30 minutes overnight is tedious, but the results are worth it. Set alarms!

Smoked Turkey — 18 lb Bird for BBQ Enthusiast

Marcus wants to smoke his Thanksgiving turkey this year using his pellet smoker. He has an 18-lb turkey and wants to serve at 4pm. He's planning to inject it with butter and use applewood pellets.

Turkey weight: 18 lbs

Cooking method: Smoked at 225°F

Smoker type: Pellet smoker (consistent temp)

Target serve time: 4:00 PM

Smoking Timeline:

Smoking time at 225°F: 18 lbs × 35 min/lb = 10.5 hours
Rest time: 45 minutes
Buffer: 1 hour (smoker temps vary)
Start smoking by: 4:00 AM
Alternative at 275°F: 18 lbs × 25 min/lb = 7.5 hours (start 7:30 AM)

Internal temp target: 165°F in thigh (may stall around 150°F—be patient)

Pro tip: The "stall" at 150-160°F is normal—moisture evaporating cools the meat. Don't increase temperature; just wait. Some pitmasters wrap in foil at this point (the "Texas crutch") to push through faster.

Spatchcocked Turkey — Faster Cooking for Small Oven

Emily lives in a NYC apartment with a small oven. Her 15-lb turkey barely fits standing upright, and she wants faster, more even cooking. She's decided to spatchcock (butterfly) the bird.

Turkey weight: 15 lbs

Cooking method: Spatchcocked at 425°F

Prep: Backbone removed, pressed flat on sheet pan

Spatchcocking Results:

Traditional roast time: 15 lbs × 13 min = 195 min (3.25 hours)
Spatchcocked time: 15 lbs × 11 min = 165 min (2 hours 45 min)
Time saved: ~45 minutes
Rest time: 20 minutes (thinner profile = faster rest)
Bonus: More crispy skin, more even cooking

Pro tip: Save the backbone for turkey stock! Spatchcocked turkey fits on a standard 18" × 13" sheet pan. Line with foil for easy cleanup. The dark meat and white meat cook more evenly because everything is the same thickness.

Two Turkeys — Large Gathering of 24 Guests

The Johnson family reunion has 24 people coming. Rather than wrestling with a 30+ lb turkey, grandma suggests cooking two smaller birds. They need to coordinate timing for both turkeys.

Guests: 24 adults (need ~30 lbs of turkey)

Option chosen: Two 14–15 lb turkeys

Oven capacity: Can fit both side-by-side

Target serve time: 2:00 PM

Two-Turkey Calculation:

Each turkey: 14 lbs × 13 min/lb = 182 min (~3 hours)
Side-by-side adjustment: Add 30–45 minutes (reduced airflow)
Estimated total: 3.5–4 hours
Rest time: 45 minutes (stagger if one finishes first)
Start roasting by: 9:30 AM

Yields: ~28 lbs of turkey = plenty for 24 guests with leftovers

Pro tip: Two smaller turkeys have advantages: faster cooking, more crispy skin per pound, one can be stuffed while one isn't, and if one runs into problems you have backup. Rotate pan positions halfway through for even browning.

Complete Turkey Roasting Time Chart (325°F)

These times are based on USDA Food Safety and Inspection Service guidelines for roasting turkey at 325°F. Always verify doneness with a meat thermometer — turkey is safe when the thickest part of the thigh reaches 165°F.

Turkey Weight	Unstuffed Time	Stuffed Time	Min/lb (Unstuffed)	Serves
6–8 lbs	2¼–2¾ hrs	2¾–3¼ hrs	~18 min	4–6
8–10 lbs	2¾–3 hrs	3–3½ hrs	~16 min	6–8
10–12 lbs	3–3½ hrs	3½–4 hrs	~15 min	8–10
12–14 lbs	3½–4 hrs	4–4¼ hrs	~14 min	10–12
14–16 lbs	3¾–4¼ hrs	4¼–4½ hrs	~13 min	12–14
16–18 lbs	4–4½ hrs	4½–5 hrs	~12.5 min	14–16
18–20 lbs	4¼–4¾ hrs	4¾–5¼ hrs	~12 min	16–18
20–22 lbs	4½–5 hrs	5–5½ hrs	~11.5 min	18–20
22–24 lbs	4¾–5¼ hrs	5¼–5¾ hrs	~11 min	20–24
24–28 lbs	5–5½ hrs	5½–6 hrs	~10.5 min	24–28
28–30 lbs	5¼–5¾ hrs	5¾–6¼ hrs	~10 min	28–30

Alternative Cooking Methods Comparison

Not roasting? Each cooking method has different time-per-pound calculations:

Method	Temperature	Time per Pound	15 lb Example	Notes
Traditional Roast	325°F	13 min	3.25 hrs	USDA recommended
High Heat Roast	425°F	9–10 min	2.25–2.5 hrs	Best for spatchcocked
Deep-Fried	350°F oil	3–4 min	45–60 min	Must be thawed + dry
Smoked (Low)	225°F	30–40 min	7.5–10 hrs	May stall at 150°F
Smoked (Hot)	275°F	20–25 min	5–6.25 hrs	Faster, still smoky
Spatchcocked	425°F	10–12 min	2.5–3 hrs	Backbone removed
From Frozen	325°F	20 min (1.5×)	5 hrs	USDA approved, can't stuff

Complete Turkey Thawing Guide

A frozen turkey needs adequate time to thaw safely. According to the FoodSafety.gov thawing guidelines, here are your safe options:

Turkey Weight	Refrigerator Thaw	Cold Water Thaw	When to Start (for Thu)
6–8 lbs	1–2 days	3–4 hours	Tuesday
8–10 lbs	2 days	4–5 hours	Tuesday
10–12 lbs	2–3 days	5–6 hours	Monday night
12–14 lbs	3 days	6–7 hours	Monday
14–16 lbs	3–4 days	7–8 hours	Monday
16–18 lbs	4 days	8–9 hours	Sunday
18–20 lbs	4–5 days	9–10 hours	Sunday
20–24 lbs	5–6 days	10–12 hours	Saturday
24–28 lbs	6–7 days	12–14 hours	Saturday

Important: For cold water thawing, submerge the wrapped turkey in cold tap water and change the water every 30 minutes. Cook immediately after thawing. Never thaw at room temperature—bacteria multiply rapidly in the "danger zone" (40–140°F).

Turkey Size Guide: How Many Pounds Per Person?

Turkey Type	Pounds per Person	For 10 Guests	For 20 Guests
Whole turkey (basic)	1 lb	10–12 lbs	20–22 lbs
Whole turkey (with leftovers)	1.5 lbs	14–16 lbs	Two 14 lb birds
Bone-in breast	0.75 lb	7–8 lbs	15–16 lbs
Boneless breast	0.5 lb	5 lbs	10 lbs
Turkey legs/thighs	0.75 lb	7–8 lbs	15 lbs

Turkey Internal Temperature Guide

According to the USDA safe minimum internal temperatures, turkey is safe to eat at 165°F. However, different parts of the turkey reach this temperature at different times.

Location	Safe Temp	Ideal Temp	Notes
Thigh (deepest part)	165°F	175–180°F	Primary check point
Breast (thickest part)	165°F	160–165°F	Remove at 160°F (carryover)
Wing joint	165°F	165–170°F	Secondary check
Stuffing (center)	165°F	165°F	Critical for food safety

Essential Turkey Cooking Tips

Use an instant-read meat thermometer: The only reliable way to know your turkey is done. Insert into the thickest part of the thigh without touching bone. Target: 165°F minimum, 175°F ideal.
Let it rest: 30–45 minutes after roasting. This redistributes juices and makes carving easier. The internal temp will rise 5–10°F during rest (carryover cooking).
Start breast-side up: The dark meat on the bottom cooks faster in the hotter part of the oven, helping the whole bird finish evenly.
Don't stuff too tightly: Stuffing expands during cooking. Pack loosely (about ¾ cup per pound of turkey) and verify the center reaches 165°F.
Plan backwards: Work from your desired serving time. Add cooking time + 45 min rest + 30 min buffer for carving and arranging.
Keep the oven door closed: Every time you open the door, the oven temp drops 25–50°F and adds 15–30 minutes to cooking time.

Frequently Asked Questions

How long does it take to cook a 20-pound turkey?

A 20-lb unstuffed turkey roasted at 325°F takes 4–5 hours. Stuffed, it takes 4.5–5.5 hours. Deep-frying takes about 1 hour (3 min/lb). Smoking at 225°F takes 10–13 hours. Always use a meat thermometer — turkey is done when the thickest part of the thigh reaches 165°F.

How many minutes per pound do you cook a turkey?

For unstuffed turkey at 325°F: 13 minutes per pound for turkeys under 12 lbs, 12 minutes per pound for 12–16 lbs, and 11 minutes per pound for larger birds. Add 15 minutes per pound for stuffed turkeys. Our calculator handles these variables automatically.

Should I cook my turkey at 325°F or 350°F?

325°F is the USDA recommendation and produces the juiciest results. Higher temperatures (up to 425°F) can be used for spatchcocked turkeys or to crisp the skin in the last 30 minutes. Never roast below 325°F — it keeps the turkey in the "danger zone" (40–140°F) too long.

How long does it take to thaw a frozen turkey?

In the refrigerator: 24 hours per 4–5 lbs (safest method). A 20-lb turkey needs 4–5 days. Cold water thawing: 30 minutes per pound, changing water every 30 minutes — a 20-lb turkey takes about 10 hours. Never thaw at room temperature.

What size turkey do I need per person?

Plan for 1–1.5 lbs of whole turkey per person. This accounts for bone weight and yields generous servings with leftovers. For boneless turkey breast, plan 0.5 lb per person. For a crowd of 10, get a 12–15 lb turkey.

Do I need to baste my turkey?

Basting is optional and mostly affects skin crispness, not moisture. Every time you open the oven, you add 15–30 minutes to cooking time. For crispy skin, skip basting and rub butter under the skin before roasting. For easy browning, tent with foil for the first 2/3 of cooking, then remove.

How long should a turkey rest before carving?

Rest 30–45 minutes for turkeys under 16 lbs, and 45–60 minutes for larger birds. Tent loosely with foil. Resting allows juices to redistribute — carving too early means dry meat and a juice-covered cutting board.

Is it safe to cook a turkey overnight at low temperature?

No. The USDA advises against cooking turkey below 325°F. Lower temperatures keep the bird in the bacterial "danger zone" (40–140°F) for too long. If you want hands-off cooking, consider brining the night before and roasting early morning.

Can I cook a frozen turkey without thawing it first?

Yes, but it takes 50% longer. A 15-lb frozen turkey takes about 6+ hours at 325°F instead of 4 hours. Remove the giblet bag after about 2 hours when you can safely open the cavity. The USDA confirms this is safe, but you can't brine or season under the skin.

What's the best way to get crispy turkey skin?

For crispy skin: (1) Pat the turkey completely dry before roasting, (2) Rub softened butter or oil on the skin, (3) Don't tent with foil for the final 45-60 minutes, (4) Optionally, increase temperature to 400-425°F for the last 30 minutes. Air drying the turkey uncovered in the fridge overnight also helps.

Should I put water in the roasting pan?

Adding 1-2 cups of water, broth, or wine to the pan is optional. It prevents drippings from burning and makes better gravy. However, too much liquid creates steam that can prevent skin from crisping. A middle approach: add liquid halfway through cooking when drippings start to brown.

How do I know when my turkey is done without a thermometer?

Without a thermometer (not recommended), check that: (1) Juices run clear when you cut between leg and thigh, (2) The leg moves freely in its socket, (3) The meat is no longer pink at the thickest part. However, a $10 instant-read thermometer is the only reliable method — 165°F in the thigh is the target.