Turkey Cooking Time Calculator

Cooking a turkey seems intimidating, but it becomes simple when you know the right timing. The cooking duration depends on three main factors: the bird's weight, your oven temperature, and whether you've added stuffing inside. Most home cooks roast turkeys at 325°F (163°C), which gives consistent results and prevents the outside from burning while the inside finishes cooking.

An unstuffed turkey typically needs 15 minutes per pound at 325°F (163°C). A 12-pound (5.4 kg) bird takes roughly three hours, while a 20-pound (9 kg) turkey needs closer to five hours. Stuffed turkeys require extra time because the stuffing must also reach safe temperature. Add about three minutes per pound when your turkey contains stuffing, bringing a 12-pound (5.4 kg) stuffed turkey to approximately 3.5 hours total cooking time.

The most reliable method involves using a meat thermometer rather than relying solely on time. Insert the thermometer into the thickest part of the thigh without touching bone. The turkey is ready when this area reaches 165°F (74°C). Breast meat cooks faster than thigh meat, so checking the thigh ensures the entire bird is properly cooked. If you've stuffed your turkey, check the stuffing temperature too - it must also reach 165°F (74°C) for food safety.

Start checking the temperature about 30 minutes before your calculated finish time. Ovens vary in accuracy, and turkey sizes aren't always exact, so this early check prevents overcooking. When the thermometer hits 165°F (74°C), remove the turkey from the oven even if your timer hasn't finished. The meat will continue cooking slightly as it rests, potentially adding another 5-10 degrees to the internal temperature.

Proper preparation makes the actual roasting process much easier. Remove your turkey from the refrigerator about an hour before cooking. Cold turkey straight from the fridge takes longer to cook and may result in uneven doneness. Room temperature turkey cooks more uniformly, with the outer portions not overcooking while waiting for the center to finish.

Pat the turkey completely dry with paper towels, inside and out. Moisture on the skin prevents browning and creates steam instead of the crispy skin most people want. After drying, you can rub the skin with butter or oil and season with salt and pepper. Some cooks tuck butter under the breast skin to keep the meat moist, which works well but isn't necessary if you monitor cooking time carefully.

Position your oven rack so the turkey sits in the center of the oven with space above and below for air circulation. Preheat your oven fully before the turkey goes in - opening the door to insert a cold turkey already drops the temperature significantly. Use a roasting pan with a rack that elevates the turkey, allowing heat to circulate underneath. Without a rack, the bottom skin becomes soggy rather than crispy.

Food safety guidelines specify 165°F (74°C) as the minimum safe temperature for poultry. At this temperature, harmful bacteria are destroyed, making the meat safe to eat. Some people prefer cooking breast meat to 160°F (71°C) and thigh meat to 175°F (79°C) for texture preferences, but 165°F (74°C) throughout ensures both safety and quality for most preparations.

Invest in a reliable instant-read thermometer rather than guessing or relying only on pop-up indicators. Those little plastic pop-up timers often activate at temperatures higher than necessary, resulting in dry meat. Digital thermometers give accurate readings in seconds and remove all guesswork from the cooking process. Check multiple spots - both thighs and the thickest part of the breast - to ensure even cooking throughout.

Carryover cooking continues after you remove the turkey from the oven. The internal temperature can rise another 5-10 degrees (3-5°C) during the resting period. This is why pulling the bird out right at 165°F (74°C) works perfectly - it will reach 170°F (77°C) or higher while resting. Never skip the resting period. Letting the turkey sit for 20-30 minutes allows juices to redistribute throughout the meat rather than spilling onto the cutting board when you carve.