Turkey Cooking Time at 325°F: Perfect Every Time

For a perfectly cooked turkey at 325°F, roast for 13-15 minutes per pound. A 12-14 lb turkey takes 3-3¾ hours, while a 20-24 lb bird requires 4½-5 hours. Always verify doneness with a meat thermometer—the thickest part of the breast must reach 165°F.

Your Complete Guide to Roasting Turkey at 325°F

Nothing says holiday celebration like a perfectly roasted turkey, but timing mistakes can lead to dry meat or unsafe undercooking. This guide delivers science-backed timing for flawless results every time, verified by USDA food safety standards. Whether you're hosting your first Thanksgiving or your fiftieth, these precise calculations eliminate guesswork from your centerpiece dish.

Why 325°F Is the Goldilocks Temperature

Cooking at 325°F strikes the perfect balance between food safety and moisture retention. Lower temperatures risk bacterial growth in the danger zone (40°F-140°F), while higher heat scorches the exterior before the interior cooks through. The USDA Food Safety and Inspection Service confirms this temperature ensures thorough cooking without excessive moisture loss.

Turkey Weight	Unstuffed Cooking Time	Stuffed Cooking Time
8-12 lbs	2¾-3 hours	3-3½ hours
12-14 lbs	3-3¾ hours	3½-4 hours
14-18 lbs	3¾-4¼ hours	4-4½ hours
18-20 lbs	4¼-4½ hours	4½-4¾ hours
20-24 lbs	4½-5 hours	5-5¼ hours

Source: USDA Food Safety and Inspection Service official guidelines

The Critical Safety Check: It's Not Done Until the Thermometer Says So

Timing alone can't guarantee safety—your turkey must reach 165°F in the thickest part of the breast and 175°F in the thigh. The USDA emphasizes that color isn't a reliable indicator of doneness. Insert your thermometer into the meatiest section, avoiding bone contact. For stuffed turkeys, verify the center of the stuffing also reaches 165°F.

Preparation Steps That Make or Break Your Turkey

Thawing matters: Never roast a frozen turkey—it creates uneven cooking. Allow 24 hours of refrigerator thawing per 4-5 pounds. A partially frozen center won't reach safe temperatures while the exterior overcooks.

Dry brining advantage: Salt the turkey 24-48 hours before roasting. This draws out moisture, dissolves the salt, then reabsorbs it for deeper seasoning and improved texture. Skip wet brines—they make skin harder to crisp.

Rack positioning: Place turkey breast-side up on a rack in a shallow roasting pan. Elevating prevents bottom moisture accumulation that steams rather than roasts the meat.

Avoid These Common Timing Traps

• Opening the oven: Every peek drops the temperature 25°F. Use your oven light and window instead—repeated door openings add 15-20 minutes to total cooking time
• Stuffing complications: Stuffed turkeys require 30-45 minutes longer cooking time. For food safety, prepare stuffing separately—the USDA reports 70% of foodborne illness cases from turkey stem from improperly cooked stuffing
• Cold turkey shock: Taking turkey straight from fridge to oven creates thermal shock. Let it sit at room temperature 1 hour before roasting for more even heat penetration

The Resting Ritual: Why 30 Minutes Changes Everything

Resist carving immediately! Resting for 30 minutes allows juices to redistribute. During cooking, juices migrate toward the center—resting lets them reabsorb throughout the meat. Cover loosely with foil to retain heat without steaming the skin. This critical step transforms potentially dry turkey into succulent perfection.

When Timing Goes Wrong: Recovery Strategies

If your turkey finishes early: Tent loosely with foil and let rest up to 90 minutes. Beyond that, carve breast meat, cover with broth-soaked parchment, and refrigerate—reheat gently before serving.

If turkey's running late: Tent breast with foil to prevent over-browning while thighs finish cooking. Never increase oven temperature—this creates tough, stringy meat. A 15-minute delay is preferable to ruined texture.

Pro Tips for Consistent Results

• Use an oven thermometer—most built-in thermostats are inaccurate by 25°F+
• Baste only during last 45 minutes to avoid cooling the oven
• Shield wing tips with foil after 2 hours to prevent burning
• Calculate cooking time based on unstuffed weight even if stuffing

Why Trust These Timing Guidelines?

These recommendations synthesize data from multiple authoritative sources. The USDA Food Safety and Inspection Service has monitored turkey cooking science for decades, while FoodSafety.gov's research shows 13-15 minutes per pound at 325°F consistently delivers safe internal temperatures without excessive moisture loss. Unlike anecdotal blogs, these figures come from controlled laboratory testing with calibrated equipment—not single kitchen experiments.

Final Temperature Verification: Your Last Safety Check

Regardless of timing, always verify temperatures in three critical zones:

1. Thickest part of breast (avoiding bone)
2. Inner thigh joint
3. Center of stuffing (if used)

Any reading below 165°F requires additional cooking. Remember: turkey continues cooking while resting—remove it from oven at 160°F to account for 5°F carryover heat. This precision prevents both undercooking risks and dry, overcooked meat.

Can I cook turkey at 350°F instead of 325°F?

Yes, but reduce cooking time to 12-14 minutes per pound. Higher heat risks drier meat and requires closer monitoring to prevent over-browning. The USDA recommends 325°F as optimal for even cooking.

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

You can't reliably determine doneness without a thermometer. Juices running clear was once recommended but isn't a safe indicator. The USDA states turkey must reach 165°F internally regardless of juice color. Always use a calibrated meat thermometer.

Should I cover turkey with foil while roasting?

Only tent loosely with foil if breast is browning too quickly. Covering completely traps steam, preventing crispy skin. For best results, roast uncovered, shielding wing tips after 2 hours with small foil pieces.

Why does my turkey always come out dry?

Dry turkey usually results from overcooking or skipping the resting period. Remove turkey at 160°F (it will rise to 165°F while resting) and rest 30 minutes before carving. Dry brining 24-48 hours beforehand also significantly improves moisture retention.

How long should turkey rest before carving?

Rest for 30 minutes minimum—up to 90 minutes for large birds (20+ lbs). This allows juices to redistribute throughout the meat. Cover loosely with foil to maintain temperature without steaming the skin. Never skip this critical step for moist results.