Turkey Cooking Times by Weight: The Chart You'll Use Every Year
Every November, the same search spikes across America: how long to cook a turkey. Bookmark this chart in August and skip the panic — these are the USDA-based times at 325°F for a fully thawed bird.
The chart (325°F, thawed)
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hrs | 3–3½ hrs |
| 12–14 lb | 3–3¾ hrs | 3½–4 hrs |
| 14–18 lb | 3¾–4¼ hrs | 4–4¼ hrs |
| 18–20 lb | 4¼–4½ hrs | 4¼–4¾ hrs |
| 20–24 lb | 4½–5 hrs | 4¾–5¼ hrs |
The rule that overrides the chart
Time estimates get you in the neighborhood; the thermometer closes the deal. The bird is done at 165°F in the thickest part of the thigh and breast — full probe placement details in our turkey internal temp guide. Ovens lie, birds vary, and a chart cannot see inside yours.
Three timing multipliers people forget
Thawing is a multi-day project — a 16-pounder needs four days in the fridge (the full calendar is in how to thaw a turkey). Resting adds 30–40 minutes after the oven — non-negotiable for juice retention, and convenient oven time for sides like au gratin potatoes. Opening the oven costs 15–25 minutes per peek — baste less than the movies suggest.
And if this is your first bird: practice the exact skills on a roast chicken in October — same thermometer logic that makes weeknight chicken juicy, lower stakes, and the leftovers become a lavash sandwich instead of a cautionary tale. Day-of scheduling lives in the Thanksgiving timeline.
