Turkey Cooking Time Per Pound: Exact Minutes for Perfect Results

Cook your unstuffed turkey for 13-15 minutes per pound at 325°F (163°C), or 15-20 minutes per pound if stuffed. Always verify doneness with a meat thermometer—your turkey is safe to eat when the thickest part of the breast reaches 165°F (74°C).

Planning your holiday meal? Getting turkey cooking time right separates a perfectly juicy centerpiece from a dry disappointment. As a professional chef who's cooked hundreds of turkeys in both restaurant kitchens and home settings, I've refined a straightforward approach that takes the guesswork out of your holiday preparation.

Turkey Weight	Unstuffed Cooking Time	Stuffed Cooking Time
8-12 lbs (3.6-5.4 kg)	2½-3 hours	3-3½ hours
12-14 lbs (5.4-6.4 kg)	3-3½ hours	3½-4 hours
14-18 lbs (6.4-8.2 kg)	3½-4 hours	4-4½ hours
18-20 lbs (8.2-9.1 kg)	4-4½ hours	4½-5 hours
20-24 lbs (9.1-10.9 kg)	4½-5 hours	5-5½ hours

Why Time Alone Isn't Enough: The Temperature Principle

Many home cooks make the critical mistake of relying solely on cooking time without verifying internal temperature. The USDA Food Safety and Inspection Service confirms that turkey must reach 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh for safe consumption. This temperature standard matters more than strict time calculations because variables like oven accuracy, starting temperature, and turkey shape significantly impact cooking duration.

Your Step-by-Step Turkey Cooking Timeline

Follow this practical sequence for foolproof results:

Preparation Phase (1-24 hours before cooking)

• Thaw completely in refrigerator (allow 24 hours per 4-5 pounds)
• Dry the skin with paper towels for optimal browning
• Season generously under and over the skin
• Truss loosely or leave untrussed for more even cooking

Cooking Phase (The Critical Hours)

1. Preheat oven to 325°F (163°C) - lower temperatures prevent exterior drying
2. Place turkey breast-side up on rack in roasting pan
3. Cook according to weight-based time guidelines above
4. Insert meat thermometer into thickest part of breast (avoiding bone)
5. Baste every 45-60 minutes if desired (though opening oven slows cooking)
6. Check temperature 1 hour before expected finish time

Resting Phase (Non-Negotiable for Juiciness)

Remove turkey when breast reaches 160°F (71°C) - it will continue cooking to 165°F during resting. Tent loosely with foil and let rest 30-45 minutes before carving. This crucial step allows juices to redistribute throughout the meat.

Special Considerations That Affect Cooking Time

Several factors require time adjustments beyond simple pound calculations:

Stuffed vs. Unstuffed Turkey

Adding stuffing increases cooking time by 30-50 minutes because the cavity contents must also reach safe temperature. The National Turkey Federation recommends cooking stuffing separately for food safety and more predictable timing. If you do stuff your turkey, ensure the center of the stuffing reaches 165°F (74°C).

Oven Type Variations

• Convection ovens: Reduce cooking time by 25% and lower temperature by 25°F
• Grill or smoker: Cooking times increase significantly (allow 11-13 minutes per pound)
• Deep frying: Requires completely different timing (about 3-4 minutes per pound)

Brining Effects

Brined turkeys cook slightly faster due to increased moisture content. Monitor temperature carefully starting 30 minutes earlier than expected finish time.

Common Mistakes That Ruin Your Turkey

Avoid these frequent errors that lead to dry or unsafe turkey:

• Not using a thermometer - visual cues alone can't confirm safety
• Over-basting - each oven opening adds 5-10 minutes to cooking time
• Cutting too soon - rushing the resting phase causes juices to run out
• Starting with cold turkey - bring to near room temperature before roasting
• Using high heat - 325°F provides the best balance of browning and moisture retention

Safety First: Critical Food Handling Guidelines

The USDA Food Safety and Inspection Service emphasizes these safety protocols:

• Never thaw turkey at room temperature
• Wash hands and surfaces after handling raw poultry
• Cook stuffing separately for safest results
• Refrigerate leftovers within 2 hours of cooking
• Consume leftovers within 3-4 days or freeze for longer storage

Final Pro Tips for Turkey Success

• Place ice packs in the neck and body cavities while thawing for more even temperature
• Shield breast meat with foil if browning too quickly
• Use a remote digital thermometer for continuous monitoring without opening oven
• Calculate cooking time based on unstuffed weight even if planning to stuff later
• Let turkey sit at room temperature 1 hour before roasting for more even cooking

How long to cook a 15 pound turkey unstuffed?

A 15 pound unstuffed turkey requires approximately 3 hours and 15 minutes to 3 hours and 45 minutes at 325°F. Always verify with a meat thermometer that the breast reaches 165°F before removing from oven.

Should I cook turkey at 325 or 350 degrees?

325°F is the recommended temperature for roasting turkey. Higher temperatures like 350°F can cause the exterior to dry out before the interior reaches safe temperature. The lower temperature ensures more even cooking throughout the bird.

How do I know when turkey is done without thermometer?

While a thermometer is essential for food safety, visual indicators include clear juices when pierced, leg joints moving easily, and skin achieving deep golden brown color. However, these methods aren't reliable for confirming safe internal temperature - always use a meat thermometer.

How long should turkey rest before carving?

Allow your turkey to rest for 30-45 minutes before carving. This resting period lets the juices redistribute throughout the meat, resulting in significantly moister slices. Tent loosely with foil during resting to maintain warmth without steaming the skin.