Turkey timing causes more holiday stress than it should, because the honest answer is “it depends — use a thermometer.” But you still need a plan for when to put the bird in, so here's the time-by-weight guidance, the temperature that actually decides doneness, and how to use both together.
Roasting time by weight
At an oven temperature of 325°F, an unstuffed turkey takes roughly 13–15 minutes per pound. That's a planning estimate — it tells you when to start, not when it's done. Add about 15–30 minutes for a stuffed bird.
| Turkey weight | Approx. time (unstuffed, 325°F) |
|---|---|
| 8–12 lb | 2½–3 hours |
| 12–14 lb | 3–3¾ hours |
| 14–18 lb | 3¾–4¼ hours |
| 18–20 lb | 4¼–4½ hours |
| 20–24 lb | 4½–5 hours |
The temperature that actually matters
Time gets you close; temperature tells you it's done. All poultry must reach 165°F (the USDA safe minimum) in the thickest part of the thigh and the breast. There is no safe medium-rare for turkey. Start checking with a probe thermometer before the chart time — birds finish at their own pace.
Don't forget the rest
Let a whole turkey rest 15–30 minutes before carving. The juices redistribute, and the internal temperature even rises a few degrees as it sits. Carve too early and the juices run out onto the board instead of staying in the meat.
Sources and method: see our methodology and references.