Turkey Size, Thawing & Cooking Time Calculator
Tell the calculator how many guests you’re feeding — or the weight of the bird you already bought — and get the USDA numbers that matter: thawing schedule, roasting time at 325°F, and the 165°F doneness rule.
USDA roasting chart (325°F oven)
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾ – 3 hr | 3 – 3½ hr |
| 12–14 lb | 3 – 3¾ hr | 3½ – 4 hr |
| 14–18 lb | 3¾ – 4¼ hr | 4 – 4¼ hr |
| 18–20 lb | 4¼ – 4½ hr | 4¼ – 4¾ hr |
| 20–24 lb | 4½ – 5 hr | 4¾ – 5¼ hr |
Times are for a fully thawed, refrigerator-cold bird in an open pan at 325°F. Start checking temperature about 45 minutes before the low end of the range.
The countdown plan that avoids Thanksgiving panic
- 5–6 days out: move the frozen turkey to the fridge (24 h per 4–5 lb — the calculator gives your exact day).
- 1 day out: if it’s still icy, finish with the cold-water method (30 min/lb) and plan to cook right after.
- Roast day, T-minus roast time + 45 min: oven to 325°F, bird in an open pan, breast up.
- When the thigh reads ~160°F: check all three spots every 10–15 minutes until each reads 165°F.
- Rest 20–30 minutes tented loosely with foil, then carve.
Frequently asked questions
How much turkey do I need per person?
Plan on 1 to 1.25 pounds of whole turkey per guest, or 1.5–2 pounds if you want generous leftovers. The weight includes bones — a 15-pound bird yields roughly 7–8 pounds of cooked meat.
How long does it take to thaw a turkey in the refrigerator?
USDA rule: 24 hours of fridge thawing for every 4–5 pounds. A 16-pound turkey needs about 4 days. A thawed turkey keeps safely in the refrigerator for 1–2 more days, so starting early is safe.
Can I thaw a turkey faster?
Yes — submerge the wrapped turkey in cold water, changing the water every 30 minutes: about 30 minutes per pound (8 hours for a 16-pounder). Cook immediately after cold-water thawing. Never thaw a turkey on the counter.
What temperature is turkey done?
165°F (74°C) measured in three places: the innermost thigh, the innermost wing, and the thickest part of the breast. If the bird is stuffed, the center of the stuffing must also reach 165°F.
Should I cook stuffing inside the turkey?
The USDA says cooking stuffing separately is safer and faster. Stuffing inside the bird slows roasting (see the stuffed column in the chart) and must itself hit 165°F, by which point breast meat is often overcooked.
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Sources: USDA: Let’s Talk Turkey roasting chart · USDA: Safe methods for thawing