Turkey Cooking Time Calculator
Calculate exact turkey cooking time by weight and method. 6 methods: standard roast, high-heat, spatchcocked, deep-fried, smoked, and slow cooker. Includes stuffed vs unstuffed, thawing guide, and dinner time planner.
An unstuffed turkey roasts for about 20 minutes per pound (44 minutes per kilogram) at 325°F / 165°C. Stuffed birds need 25 minutes per pound. A 12 lb / 5.4 kg turkey takes roughly 4 hours. Always cook to an internal temperature of 165°F / 74°C in the thickest part of the thigh.
Enter weight and we'll calculate timing in hours, plus the safe internal temperature target.
Turkey Cooking Time Calculator
Adds ~3 min/lb for stuffed cooking
Your Turkey Plan
Cooking Time
3h 0m
Start Cooking At
2:15 pm
Rest Time
30m
Oven Temp
325°F
Always use a meat thermometer
Target: 165°F / 74°C (thigh, measured away from bone). Times are estimates, every oven and turkey is different. Check temperature 30 minutes before the estimated finish time.
Standard Roast (325°F / 165°C), Tips
Place turkey breast-side up on a rack in a roasting pan. Tent with foil if browning too fast. Baste every 45 minutes for moisture (optional, some say it doesn't help). This method is the most forgiving for beginners.
Cooking Method Comparison (12 lb turkey)
| Method | Time | Temp | Rest |
|---|---|---|---|
| Standard Roast Selected | 3h 0m | 325°F | 30m |
| High-Heat Roast | 2h 12m | 425°F | 20m |
| Spatchcocked | 1h 36m | 425°F | 15m |
| Deep-Fried | 42m | 350°F | 20m |
| Smoked | 6h 0m | 250°F | 30m |
| Slow Cooker | 12h 0m | Varies | 10m |
Frequently Asked Questions
▶How long does it take to cook a turkey?
For a standard 325°F roast: about 15 minutes per pound (unstuffed) or 18 minutes per pound (stuffed). A 12 lb turkey takes roughly 3 hours unstuffed. Our calculator gives exact times for 6 different cooking methods including spatchcocked, deep-fried, and smoked.
▶What temperature should I cook turkey at?
325°F (165°C) is the traditional, most forgiving temperature. For crispier skin, use 425°F (220°C) for birds under 14 lbs. For smoked turkey, 225-250°F (110-120°C). The internal temperature, not the oven temp, is what matters for safety: 165°F (74°C) in the thickest part of the thigh.
▶Should I cook my turkey stuffed or unstuffed?
Unstuffed is safer and more predictable. A stuffed turkey takes 30-60 minutes longer, and the stuffing must reach 165°F internally, which often means overcooking the breast. For food safety and easier timing, cook dressing separately. If you do stuff, use a thermometer in the stuffing.
▶How do I know when the turkey is done?
Use an instant-read meat thermometer. Insert it into the thickest part of the thigh, away from the bone. It's done when it reads 165°F (74°C). The breast should read 160°F, carryover cooking during resting will bring it to 165°F. Never rely on the pop-up timer alone.
▶How long should turkey rest before carving?
At least 20-30 minutes for a standard roast, 15 minutes for spatchcocked or high-heat. Resting lets juices redistribute throughout the meat. If you carve too early, the juices run out and the meat dries out. Tent loosely with foil to keep warm.
▶What's the best method for juicy turkey?
Dry brine 24-48 hours ahead (1 tbsp salt per 4 lbs, rubbed all over, uncovered in fridge). Then spatchcock for the most even cooking, dark and white meat finish at the same time. If roasting whole, pull at 160°F breast temp and rest 30 minutes.
▶Can I cook a turkey from frozen?
No. A frozen turkey will cook dangerously unevenly, the outside burns while the inside stays raw. Always fully thaw first: 24 hours per 4-5 lbs in the fridge, or 30 minutes per pound in cold water (changing water every 30 minutes).
▶How much turkey per person?
Plan 1-1.5 lbs (0.5-0.7 kg) per person for generous portions with leftovers. For just enough, use 1 lb per person. A 12 lb turkey serves 8-10 people comfortably. For more than 14 guests, consider two smaller birds instead of one giant one.
▶Is deep-fried turkey safe?
Yes, if done correctly, and it produces the best-tasting turkey. Rules: OUTDOOR ONLY, turkey must be completely thawed and patted bone-dry, never overfill the pot with oil, use a thermometer to keep oil at 350°F, and lower the turkey VERY slowly. Keep a fire extinguisher nearby.
▶Is my data saved anywhere?
No. Everything runs in your browser. Nothing is sent to any server or tracked.
Turkey Thawing Guide
A frozen turkey must be fully thawed before cooking (except deep-frying, where it's critical for safety). There are two safe methods, plan ahead for the fridge method, or use cold water for same-day thawing.
| Weight | Weight (kg) | Fridge (safest) | Cold Water (faster) |
|---|---|---|---|
| 4-8 lbs | 2-3.5 kg | 1-2 days | 2-4 hours |
| 8-12 lbs | 3.5-5.5 kg | 2-3 days | 4-6 hours |
| 12-16 lbs | 5.5-7 kg | 3-4 days | 6-8 hours |
| 16-20 lbs | 7-9 kg | 4-5 days | 8-10 hours |
| 20-24 lbs | 9-11 kg | 5-6 days | 10-12 hours |
Fridge Method
Cold Water Method
How Big a Turkey Do You Need?
Plan for 1-1.5 lbs (0.5-0.7 kg) per person for generous portions with leftovers. For just enough with minimal leftovers, use 1 lb per person.
| Guests | Turkey Size | Weight (kg) | Notes |
|---|---|---|---|
| 4-6 | 8-10 lbs | 3.5-4.5 kg | Small bird or turkey breast |
| 6-8 | 10-12 lbs | 4.5-5.5 kg | Small-medium bird |
| 8-10 | 12-14 lbs | 5.5-6.5 kg | Medium bird, most common |
| 10-14 | 14-18 lbs | 6.5-8 kg | Large bird |
| 14-18 | 18-22 lbs | 8-10 kg | Very large bird, consider two smaller ones |
| 18+ | 22+ lbs | 10+ kg | Two smaller birds cook more evenly |
Turkey Internal Temperature Guide
The single most important rule: use a meat thermometer. Turkey is safe to eat at 165°F (74°C) in the thickest part of the thigh, measured away from the bone.
| Location | Target Temp | Notes |
|---|---|---|
| Thigh (thickest part) | 165°F / 74°C | The definitive reading, this is the last part to reach safe temp |
| Breast (thickest part) | 160°F / 71°C | Breast dries out above 165°F, pull at 160°F and carryover will finish it |
| Stuffing centre | 165°F / 74°C | If stuffed, the centre of the stuffing must also reach 165°F |
| Wing joint | 165°F / 74°C | Secondary check, insert probe into the joint between wing and body |
Should You Brine Your Turkey?
Wet Brine
Recipe: 1 cup kosher salt + 1 gallon water per 5 lbs turkey. Add sugar, herbs, spices if desired.
Time: 12-24 hours in the fridge, fully submerged.
Pros: Very juicy, flavourful throughout, forgiving if slightly overcooked.
Cons: Needs a large container + fridge space. Skin can be less crispy. Dilutes natural turkey flavour slightly.
Dry Brine (Recommended)
Recipe: 1 tbsp kosher salt per 4 lbs turkey. Rub all over, including under the skin.
Time: 24-48 hours uncovered in the fridge.
Pros: Crispier skin, concentrates flavour, less mess, takes less fridge space.
Cons: Slightly less juicy than wet brine (but still much better than no brine). Needs planning ahead.
8 Turkey Cooking Mistakes to Avoid
Not using a meat thermometer
The pop-up timer is unreliable. An instant-read thermometer is the only way to know your turkey is safe AND not overcooked.
Cooking a frozen turkey
A partially frozen turkey cooks unevenly, outside burns while inside stays raw. Always fully thaw first.
Opening the oven too often
Every time you open the door, the temperature drops 25-50°F. Check through the window. Only open to baste or check temp.
Skipping the rest
Resting 20-30 minutes lets juices redistribute. Cut too early and juices run out, leaving dry meat.
Overcrowding the roasting pan
Vegetables touching the turkey steam instead of roast. Leave space around the bird for hot air circulation.
Not accounting for carryover cooking
Internal temp rises 5-10°F during resting. Pull the turkey at 160°F (breast), it'll reach 165°F while resting.
Stuffing the turkey
Stuffing slows cooking time and can create food safety issues. Cook dressing separately for better results and easier timing.
Not planning backwards from dinner time
Calculate total time (cook + rest + carving buffer) and work backwards. Our calculator does this for you.
Related Cooking Tools
How to use this tool
Enter your turkey weight in pounds or kilograms
Choose stuffed or unstuffed
Set target internal temperature (USDA and FSA both recommend 165°F / 74°C)
Common uses
- Calculating Thanksgiving or Christmas turkey timings
- Working backward from dinner time to oven-on time
- Converting between lb and kg for UK / US / Canada / Australia recipes
- Checking safe minimum internal temperatures
- Planning carving and resting buffer around serving time
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Results are for general informational purposes only and should be checked before use. They are not professional advice. See our Disclaimer and Terms of Service.