Turkey Cooking Time: Hours Per Pound Guide

For an unstuffed turkey, cook approximately 13 minutes per pound at 325°F (163°C). For a 12-14 lb turkey, this means about 2.5-3 hours. A stuffed turkey requires about 15 minutes per pound. Always verify with a meat thermometer—breast must reach 165°F (74°C) and thighs 175°F (79°C) for safe, juicy results.

Getting your turkey cooking time right isn't just about following a simple formula—it's the difference between a dry, overcooked bird and a perfectly moist centerpiece for your holiday meal. As someone who's spent years mastering traditional European roasting techniques, I've seen how small timing adjustments transform results. This guide cuts through confusing online advice with science-backed timing you can trust.

The Essential Turkey Cooking Time Formula

While many websites offer conflicting advice, the USDA Food Safety and Inspection Service provides clear, tested guidelines that prioritize both safety and quality. The foundation of perfect turkey timing rests on three critical elements: weight, oven temperature, and stuffing status.

Here's the professional formula used by experienced chefs:

Turkey Weight	Unstuffed Cooking Time	Stuffed Cooking Time
8-10 lbs	2.25-3 hours	3-3.75 hours
10-14 lbs	3-3.75 hours	3.75-4.5 hours
14-18 lbs	3.75-4.25 hours	4.25-5 hours
18-20 lbs	4.25-4.5 hours	4.5-5.25 hours
20-24 lbs	4.5-5 hours	5-5.75 hours

This chart reflects data from the USDA Food Safety and Inspection Service, the authoritative source for safe poultry preparation in the United States. Note that these times assume an oven temperature of 325°F (163°C), which the USDA specifies as the minimum safe temperature for cooking poultry.

Key Variables That Change Your Cooking Timeline

Stuffed vs. Unstuffed: The 15% Time Difference

Many home cooks don't realize that stuffing adds significant cooking time. When you place stuffing inside the turkey cavity, it creates an insulating effect that slows heat penetration. The USDA recommends adding approximately 15 minutes per pound when cooking a stuffed turkey compared to an unstuffed one.

Important safety note: If you choose to stuff your turkey, the stuffing must reach 165°F (74°C) at the center. Many food safety experts, including those at the FDA, actually recommend cooking stuffing separately to eliminate this risk and ensure even cooking.

Fresh vs. Frozen: The Thawing Factor

Your starting point dramatically impacts cooking time. A turkey that hasn't fully thawed will cook unevenly and take significantly longer. Allow approximately 24 hours of refrigerator thawing time for every 4-5 pounds of turkey. A partially frozen turkey might require up to 50% more cooking time than the standard formula.

Oven Type Matters: Convection vs. Conventional

Convection ovens circulate hot air, typically reducing cooking time by about 25%. If using a convection oven, you'll need to adjust both time and temperature:

• Reduce oven temperature by 25°F (14°C)
• Expect cooking time to be 20-30% shorter
• Monitor temperature more frequently during the final hour

The Critical Temperature Checkpoint

No matter what cooking time formula you follow, the only reliable indicator of doneness is internal temperature. Relying solely on time estimates risks either undercooked poultry (a serious food safety hazard) or dry, overcooked meat.

Insert an instant-read thermometer into these critical areas:

• Chest/breast: 165°F (74°C) minimum
• Thigh: 175°F (79°C) for optimal tenderness
• Wing joint: 170°F (77°C)
• Stuffing (if used): 165°F (74°C)

The Centers for Disease Control and Prevention emphasizes that visual cues like clear juices or skin color aren't reliable indicators of safety. Only a properly calibrated thermometer provides certainty.

Your Step-by-Step Cooking Timeline

Follow this hour-by-hour guide for stress-free turkey preparation:

4 Hours Before Cooking

Remove turkey from refrigerator to take the chill off—this promotes more even cooking. Pat dry thoroughly with paper towels (moisture on the skin prevents proper browning).

30 Minutes Before Roasting

Season and prepare your turkey. If using butter or oil under the skin, now's the time. Insert thermometer probe into thickest part of breast if using an oven-safe model.

During Cooking

For a 14-pound unstuffed turkey at 325°F:

• First 90 minutes: No need to check—let the oven work
• After 2 hours: Check internal temperature for the first time
• Every 30 minutes thereafter: Monitor temperature progression
• When breast reaches 150°F (66°C): Tent loosely with foil if browning too quickly

Final Stages

When the thermometer reads 160°F (71°C) in the breast, remove the turkey from the oven. Carryover cooking will raise the temperature to the safe 165°F (74°C) mark during resting. This critical resting period (minimum 20-30 minutes) allows juices to redistribute throughout the meat.

Troubleshooting Common Timing Issues

Turkey Cooking Too Slowly

If your turkey isn't progressing toward target temperatures:

• Verify your oven temperature with an independent oven thermometer
• Check if the turkey was fully thawed
• Ensure the oven door isn't being opened frequently
• Consider rotating the pan for more even heat exposure

Turkey Cooking Too Quickly

If temperatures are rising faster than expected:

• Reduce oven temperature by 25°F (14°C)
• Tent loosely with foil to slow browning
• Move turkey to a lower oven rack position
• Check if your thermometer is properly calibrated

Why Traditional Timing Rules Need Updating

Many family recipes cite outdated cooking times based on higher oven temperatures (350°F+) that were common decades ago. Modern food safety research shows that lower, slower cooking at 325°F produces juicier results while still meeting safety requirements. The National Center for Home Food Preservation at Kansas State University has documented how precise temperature control prevents the moisture loss that plagues traditional high-heat methods.

Expert Tips for Perfect Results Every Time

• Dry brine overnight: Salt the turkey 24-48 hours before cooking for deeper flavor and moisture retention
• Use a remote thermometer: Avoid constant oven opening with a wireless probe thermometer
• Start dark meat first: Position turkey with legs facing toward the heat source for more even cooking
• Butter under skin: Creates a protective layer that prevents breast meat from drying out

How long to cook a 15-pound turkey at 325 degrees?

A 15-pound unstuffed turkey requires approximately 3 hours and 15 minutes at 325°F. A stuffed turkey of the same weight needs about 3 hours and 45 minutes. Always verify with a meat thermometer—breast should reach 165°F and thighs 175°F.

Can I cook turkey at 350 degrees instead of 325?

Yes, but you'll need to adjust time downward. At 350°F, cook for about 12 minutes per pound for unstuffed turkey. Higher temperatures risk drying out breast meat before dark meat is fully cooked, so 325°F remains the recommended standard for most home ovens.

Should I cover turkey with foil while cooking?

Covering with foil isn't necessary initially, but if the breast is browning too quickly before reaching target temperature, loosely tent just the breast area with foil. Remove foil during the last 45 minutes to allow proper browning. Never cover the entire turkey for extended periods as this creates steaming rather than roasting.

How long should turkey rest before carving?

Allow your turkey to rest for 20-30 minutes before carving. This critical resting period lets juices redistribute throughout the meat. A larger turkey (over 16 pounds) may benefit from up to 45 minutes of resting time. Tent loosely with foil to maintain warmth during resting.

Why is my turkey done earlier than expected?

Several factors can accelerate cooking: convection oven settings, inaccurate oven temperature, partially thawed turkey, or an oven thermometer that reads higher than actual temperature. Always rely on internal meat temperature rather than time alone for determining doneness.