How Long to Cook and Thaw a Turkey (By Weight)

Roast a turkey at 325°F for about 13 minutes per pound if unstuffed, or 15 minutes per pound if stuffed — and thaw it in the refrigerator about 24 hours for every 4–5 pounds. So a 15-pound unstuffed turkey roasts in roughly 3¼ hours and needs 3–4 days to thaw in the fridge. But time is only an estimate: the turkey is safely done when a thermometer reads 165°F (74°C) in the thickest part of the breast and the innermost thigh.

Roasting time by weight

At a steady 325°F oven, plan on about 13 minutes per pound for an unstuffed turkey and 15 minutes per pound stuffed. The turkey cooking time calculator works it out for your exact weight:

Weight	Unstuffed (~13 min/lb)	Stuffed (~15 min/lb)
10 lb	~2 hr 10 min	~2 hr 30 min
12 lb	~2 hr 35 min	~3 hr
15 lb	~3 hr 15 min	~3 hr 45 min
18 lb	~3 hr 55 min	~4 hr 30 min
20 lb	~4 hr 20 min	~5 hr

These are guides — your oven, the bird’s shape, and its starting temperature all shift the real time, so start checking the temperature about 45 minutes before the estimate.

A worked example

Say you have a 16-pound unstuffed turkey you want on the table at 4:00 PM.

• Roasting: 16 lb × 13 min/lb ≈ 208 minutes, or about 3 hours 30 minutes. Add a 20–30 minute rest, so it should leave the oven by roughly 3:10 PM and go in around 11:40 AM.
• Thawing: at 24 hours per 4–5 pounds, a 16 lb bird needs about 3½ to 4 days in the fridge — so it should move from freezer to refrigerator by the Sunday or Monday before a Thursday dinner.
• Buffer: ovens run cool, cavities hold cold air, and the door gets opened. Budget an extra 30–45 minutes of slack rather than planning to the minute; a rested turkey holds heat well while side dishes finish.

The turkey cooking time calculator runs these same numbers for any weight and tells you when to start.

Why 325°F is the standard

USDA guidance is to cook a whole turkey at an oven temperature of no lower than 325°F. Lower temperatures leave the bird in the bacterial “danger zone” (roughly 40°F to 140°F) for too long. Higher temperatures — some cooks start at 425°F to crisp the skin, then drop to 325°F — cook faster but risk a dry breast before the thighs finish. The per-pound estimates in this guide assume a steady 325°F throughout; if you use a hotter start, your total time will be shorter, which makes the thermometer even more important.

Roasting the bird breast-side up and uncovered gives the most even browning. A loose foil tent over the breast partway through slows it down if the skin darkens before the interior is done.

Thawing time — start early

A frozen turkey must be thawed safely; the fridge is the method that needs the most planning:

• Refrigerator (safest): about 24 hours per 4–5 pounds. A 15-pound turkey needs 3 to 4 days. Keep it in its wrapper on a tray on a low shelf.
• Cold water (faster): about 30 minutes per pound, submerged in cold tap water in a leak-proof bag, changing the water every 30 minutes. A 15-pound bird takes roughly 7–8 hours and must be cooked immediately after.
• Never thaw a turkey on the counter at room temperature — the outside enters the unsafe “danger zone” for bacteria long before the middle thaws.

Here is how the two safe methods compare by weight:

Weight	Refrigerator (~24 hr / 4–5 lb)	Cold water (~30 min/lb)
8–10 lb	~2 days	~4–5 hr
12 lb	~2½–3 days	~6 hr
15 lb	~3–4 days	~7½ hr
18 lb	~4 days	~9 hr
20 lb	~4–5 days	~10 hr

A turkey thawed in the refrigerator stays safe for 1 to 2 days before cooking, so a little early is fine. A turkey thawed in cold water must be cooked immediately. If you run out of time, you can also cook a turkey from frozen — it just takes roughly 50% longer and you cannot remove the giblets or season the cavity until it has partly cooked.

Temperature beats the clock

Time estimates get you close, but 165°F (74°C) is the rule that keeps everyone safe. Put an instant-read thermometer into:

• the thickest part of the breast, and
• the innermost part of the thigh and wing, not touching bone.

Both should read 165°F. If you stuffed the bird, the stuffing must also reach 165°F — which often means the breast overcooks, so many cooks bake stuffing separately. When it’s done, let the turkey rest 20–30 minutes before carving so the juices redistribute.

Where the pop-up timer falls short

The plastic pop-up timer that comes in many turkeys is designed to trigger around 165–180°F, but it only reads one spot and can pop early or late. Treat it as a hint, not proof. A cheap instant-read thermometer, checked in several places, is far more reliable — and it lets you pull the bird the moment it hits 165°F instead of waiting for an overcooked 180°F.

Common mistakes to avoid

A few habits cost people a good turkey more than anything else:

• Trusting the clock over the thermometer. Weight-based times are only a starting point. Two 15-pound birds can finish 30 minutes apart.
• Not thawing early enough. The single most common Thanksgiving problem is a bird still frozen in the middle on cooking day. Count back the fridge-thaw days and set a reminder.
• Opening the oven repeatedly. Every peek drops the oven temperature and adds time. Check near the end, not throughout.
• Stuffing the cavity, then rushing. In-bird stuffing must reach 165°F, which usually overcooks the breast. Baking it in a dish alongside is safer and cooks evenly.
• Carving too soon. Cutting straight out of the oven spills the juices; a 20–30 minute rest keeps the meat moist.

Timings are based on USDA/FSIS guidance. Always confirm doneness with a food thermometer.

FAQ

How long do I cook a turkey per pound? About 13 minutes per pound unstuffed, or 15 minutes per pound stuffed, at 325°F. A 14 lb unstuffed turkey takes roughly 3 hours — but always confirm with a thermometer reading 165°F.

How long does it take to thaw a turkey? In the fridge, about 24 hours per 4–5 pounds, so a 15 lb turkey needs 3–4 days. In cold water, about 30 minutes per pound with the water changed every 30 minutes. Never thaw at room temperature.

What temperature should turkey be cooked to? 165°F (74°C), measured in the thickest part of the breast and the innermost thigh, away from bone. Stuffing must also hit 165°F. Temperature — not time — is what tells you it’s safe.

Does stuffing a turkey change the cooking time? Yes. A stuffed turkey takes longer (~15 min/lb vs 13), and the stuffing must reach 165°F too, which risks overcooking the breast. Baking the stuffing separately cooks more evenly and safely.

Can I thaw a turkey faster? The cold-water method (~30 min/lb) is faster than the fridge but needs attention: keep the bird fully submerged in cold water, change the water every 30 minutes, and cook it right after thawing.

How long should a turkey rest after cooking? 20 to 30 minutes. Resting lets the juices redistribute so the meat is moist and easier to carve. Tent it loosely with foil while it rests.

Why is my turkey taking longer than the calculator says? Times are estimates. A colder starting temperature, a stuffed cavity, opening the oven often, or an inaccurate oven all add time. Rely on the thermometer, and start checking early.