How Long Does It Take to Cook a Turkey?

Quick Answer

A whole roasted turkey takes approximately 13 minutes per pound at 325°F (unstuffed). A typical 12–14 pound turkey takes 3–3.75 hours. A larger 20-pound turkey takes 4.5–5 hours. The only reliable way to confirm doneness is with a meat thermometer — the thickest part of the thigh should read 165°F.

Cooking Times by Weight (Unstuffed, 325°F)

Turkey Weight	Cook Time	Serves
8–12 lbs	2.75–3 hours	6–8
12–14 lbs	3–3.75 hours	8–10
14–18 lbs	3.75–4.25 hours	10–12
18–20 lbs	4.25–4.5 hours	12–14
20–24 lbs	4.5–5 hours	14–16

Add 30–45 minutes if the turkey is stuffed.

Cooking Times by Method

Conventional Oven (325°F)

• ~13 min/lb unstuffed
• ~15 min/lb stuffed
• Most common method

High-Heat Roasting (425–450°F)

• ~10 min/lb
• Crispier skin, faster cook
• Watch carefully to prevent burning

Deep Frying (350°F oil)

• ~3–4 min/lb
• A 12-lb turkey: ~36–48 minutes
• Produces very crispy skin and moist meat
• Safety risk — only do outdoors, fully thawed

Smoking (225–250°F)

• ~30–40 min/lb
• A 12-lb turkey: 6–8 hours
• Rich, smoky flavor

Spatchcocked (Backbone Removed, 425°F)

• ~6–8 min/lb
• A 12-lb turkey: 75–90 minutes
• Fastest oven method, even cooking

Temperature Guide

Location	Target Temp
Thickest part of thigh	165°F (74°C)
Thickest part of breast	165°F (74°C)
Center of stuffing	165°F (74°C)

Insert the thermometer into the thickest part of the thigh without touching bone. Many cooks pull the turkey at 160°F and let carryover cooking bring it to 165°F during rest.

Step-by-Step Roasting

1. Thaw fully — allow 24 hours per 4–5 lbs in the refrigerator
2. Remove giblets from the cavity
3. Pat dry with paper towels for crispy skin
4. Season inside and out — salt, pepper, herbs, butter under the skin
5. Roast at 325°F on a rack in a roasting pan, breast-side up
6. Baste every 45 minutes (optional — some say it doesn't help)
7. Tent with foil if the skin is browning too fast
8. Check temperature starting 30 minutes before estimated done time
9. Rest 20–30 minutes before carving (this is essential)

Common Mistakes

• Not thawing fully — a partially frozen turkey cooks unevenly and can be dangerous
• Opening the oven too often — each opening drops the temp by 25°F
• Skipping the rest — cutting too early lets juices escape, producing dry meat
• Relying on pop-up timers — they're unreliable; use a real meat thermometer
• Overstuffing — stuffing expands during cooking and increases cook time

Thawing Times

Method	Time
Refrigerator (recommended)	24 hrs per 4–5 lbs
Cold water bath	30 min per lb (change water every 30 min)
Microwave	Per manufacturer (cook immediately after)