How Long to Cook a Turkey (USDA Times at 325 °F)
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At 325 °F, a whole unstuffed turkey takes from about 2¾ hours (8 lb) to 5 hours (24 lb), according to the USDA. A stuffed turkey takes a little longer. The times are approximate. The turkey is done when a food thermometer says so, not when the clock does.
USDA roasting times at 325 °F
| Turkey weight | Unstuffed, 325 °F | Stuffed, 325 °F |
|---|---|---|
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Set the oven to no lower than 325 °F and roast the turkey on a rack in a shallow pan.
Examples
- 14 lb unstuffed: the 14–18 lb row gives 3¾ to 4¼ hours. (14 lb is also the top of the 12–14 lb row; when a weight sits on a boundary, plan with the longer row.)
- 20 lb stuffed: 20 lb sits between the 18–20 and 20–24 lb rows; the longer row gives 4¾ to 5¼ hours.
- 11 lb unstuffed: 2¾ to 3 hours.
To turn these into clock times for your dinner, use the turkey planner.
When it is done: 165 °F
The USDA says a whole turkey is safe when a food thermometer reads at least 165 °F in three places:
- the innermost part of the thigh,
- the innermost part of the wing,
- the thickest part of the breast.
If the turkey has a pop-up timer, the USDA still recommends checking with a thermometer. An oven-safe thermometer can stay in the thickest part of the inner thigh from the start; once the thigh reaches 165 °F, check the wing and breast too.
Stuffed turkeys
The USDA does not recommend stuffing the turkey for best safety; cooking the stuffing in a separate dish cooks more evenly. If you do stuff it, mix wet and dry ingredients just before filling, stuff loosely, roast right away, and check that the center of the stuffing also reaches 165 °F.
After the oven
Let the turkey stand 20 minutes before carving so the juices set and it carves more easily. Remove all stuffing from the cavity.
Optional tips from the USDA
- Tuck the wing tips under the shoulders for more even cooking.
- Add ½ cup of water to the bottom of the pan.
- If the pan has no lid, tent the turkey with foil for the first 1 to 1½ hours, or after it reaches the color you want, to keep it from over-browning.
Sources
- U.S. Department of Agriculture, Food Safety and Inspection Service, Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey.