How long to cook a turkey? Use this complete, cross-brand cooking time chart for stuffed and unstuffed birds, based on averaged recommendations from Butterball, Honeysuckle White, Jennie-O, Norbest, Shady Brook Farms, and Foster Farms.
Cooking times vary from oven to oven, and from turkey to turkey. That’s why it’s smart to plan for a little extra time. If your bird finishes early, you can always let it rest (which is recommended anyway). But if it’s not done on time, hungry guests will be circling like vultures.
Turkey roasting time depends on:
- Oven temperature
- Whether it’s stuffed
- Weight of the bird
- Internal temperature reached
The following chart is a reliable average because it combines time recommendations from all major turkey producers. If you follow these numbers—along with an internal temperature check—you’ll be in excellent shape.
Contents (Jump to a Section)
All times below are based on a 325°F oven, which is the preferred roasting temperature recommended across nearly all major turkey brands.
DOWNLOAD: TURKEY COOKING TIME CHART
| Weight (lbs) | Time (hrs:mins) |
|---|---|
| 6 | 2:36 |
| 7 | 2:45 |
| 8 | 3:11 |
| 9 | 3:23 |
| 10 | 3:35 |
| 11 | 3:42 |
| 12 | 3:48 |
| 13 | 3:57 |
| 14 | 4:05 |
| 15 | 4:10 |
| 16 | 4:15 |
| 17 | 4:20 |
| 18 | 4:25 |
| 19 | 4:32 |
| 20 | 4:44 |
| 21 | 4:51 |
| 22 | 5:00 |
| 23 | 5:10 |
| 24 | 5:20 |
| Weight (lbs) | Time (hrs:mins) |
|---|---|
| 6 | 2:15 |
| 7 | 2:34 |
| 8 | 2:43 |
| 9 | 2:50 |
| 10 | 2:54 |
| 11 | 3:00 |
| 12 | 3:06 |
| 13 | 3:17 |
| 14 | 3:27 |
| 15 | 3:34 |
| 16 | 3:40 |
| 17 | 3:46 |
| 18 | 3:51 |
| 19 | 3:59 |
| 20 | 4:07 |
| 21 | 4:15 |
| 22 | 4:24 |
| 23 | 4:38 |
| 24 | 4:52 |
Derived from brand averages:
- Unstuffed turkey: ~15 minutes per pound
- Stuffed turkey: ~17 minutes per pound
- Typical general advice: ~20 minutes per pound (overly conservative)
Your mileage may vary depending on actual oven temp, pan depth, and turkey shape.
The only reliable way to know that your turkey is safely cooked is by using a meat thermometer. Insert it into the thickest part of the thigh (avoiding bone) and check the breast as well.
| Turkey Part | Minimum Safe Temp | Ideal “Remove From Oven” Temp |
|---|---|---|
| Breast | 165°F | 160–162°F (coasts upward during rest) |
| Thigh (dark meat) | 175–180°F | 170–175°F |
| Stuffing (if used) | 165°F | 165°F |
We personally pull ours at 165°F, knowing it will rise a bit while resting.
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Recommended: Long-Probe Instant-Read Thermometer (link to Amazon)
Each major turkey brand provides slightly different roasting times. Some run hotter, some cooler. Some assume more pan depth. Some assume convection, others do not.
This chart averages roasting times from:
- Butterball
- Honeysuckle White
- Jennie-O
- Norbest
- Shady Brook Farms
- Foster Farms
This produces a high-accuracy midpoint—a realistic expectation for the average home oven at 325°F.
If your oven runs hot or cold by 15–25°F (which many do), times will shift noticeably.
Use an oven thermometer if you want to know your true temp.
Recommended: Taylor Precision Oven Thermometer (link to Amazon)
A steady 325°F gives you a juicy bird. Higher temperatures shorten cooking time but risk drying the breast before the legs are done.
Plan for an extra 30 minutes beyond the chart.
If it’s done early, simply tent it with foil and let it rest. It will stay hot.
After removing the turkey from the oven, rest 20 minutes before carving.
Juices redistribute; slices stay moist.
Eyeballing color isn’t accurate. Always check doneness internally.
Assuming hungry holiday guests and a desire for leftovers:
| Adults | Turkey Size |
|---|---|
| 4 | 8 lb |
| 6 | 12 lb |
| 8 | 16 lb |
| 10 | 20 lb |
| 12 | 24 lb |
For kids, reduce slightly.
- 15–20 lb turkey: 3–5 days
- 15–20 lb turkey: 7–10 hours
Never thaw at room temperature.
[ Read: HOW TO SAFELY THAW A FROZEN TURKEY ]
- Rinse the turkey with cool water.
- Prepare your brine solution in a clean container large enough to fully submerge the turkey.
- Submerge the bird. If needed, prepare more brine until covered.
- Cover and refrigerate 6–8 hours.
- Remove turkey, discard brine, and pat the skin and cavity dry.
- Roast using the chart above.
(Here’s a brine recipe that we’ve used.)
Use a meat thermometer. Dark meat should reach 175–180°F; the breast must reach 165°F.
Ovens commonly vary by up to 25°F from the dial setting. That alone can shift cooking time by 20–40 minutes.
Cover loosely if the breast skin is browning too quickly. Otherwise, leave uncovered for better crisping.
Stuffed turkeys take longer and must reach 165°F in the center of the stuffing. Many prefer unstuffed for ease and safety.
Yes, but it takes much longer and requires careful handling. It can’t be stuffed.
Read the full article here
