Enter the weight of your turkey to see how long to thaw it, how long to roast it at 325°F (163°C), and when to put it in the oven to eat at your chosen time. Times follow USDA roasting charts for a whole, thawed turkey in a shallow pan.
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Always confirm with a thermometer: the turkey is done when the thickest part of the breast, the innermost part of the thigh and the wing all read at least 165°F (74°C), and stuffing in the cavity reads 165°F too.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lb (3.6–5.4 kg) | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb (5.4–6.4 kg) | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb (6.4–8.2 kg) | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb (8.2–9.1 kg) | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb (9.1–10.9 kg) | 4½ to 5 hours | 4¾ to 5¼ hours |
A frozen turkey must be thawed completely before roasting. The safest way is in the refrigerator at 40°F (4°C) or below, allowing about 24 hours for every 4 to 5 pounds.
| Turkey weight | Refrigerator | Cold water (change water every 30 min) |
|---|---|---|
| 4 to 12 lb (1.8–5.4 kg) | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb (5.4–7.3 kg) | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb (7.3–9.1 kg) | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb (9.1–10.9 kg) | 5 to 6 days | 10 to 12 hours |
For cold-water thawing, keep the turkey in its leak-proof wrapping, submerge it in cold tap water, and allow about 30 minutes per pound. Cook it right after it thaws. A turkey thawed in the fridge can wait 1 to 2 days before cooking.
Plan on about 1 to 1½ pounds of whole turkey per person (roughly 0.5 to 0.7 kg), which covers a generous meal with some leftovers. Use the upper figure if you want plenty of leftovers.
| Guests | At 1 lb per person | At 1½ lb per person |
|---|---|---|
| 4 | 4 lb | 6 lb |
| 6 | 6 lb | 9 lb |
| 8 | 8 lb | 12 lb |
| 10 | 10 lb | 15 lb |
| 12 | 12 lb | 18 lb |
| 16 | 16 lb | 24 lb |
An unstuffed 15 lb turkey takes about 3¾ to 4¼ hours at 325°F (163°C). A stuffed one takes about 4 to 4¼ hours. It is done when the thickest part reads 165°F (74°C).
325°F (163°C) is the standard, and what the USDA roasting chart is based on. Do not use an oven setting below 325°F.
In the refrigerator allow about 24 hours for every 4 to 5 pounds, so a 15 lb turkey needs 3 to 4 days. In cold water allow about 30 minutes per pound.
Yes. Rest it for 20 to 30 minutes after roasting. It carves more cleanly and the meat stays juicy.
Buy 1 to 1½ pounds of whole turkey per person, so 12 guests need a 12 to 18 lb bird.
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