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Turkey Cooking Time Calculator
Use this turkey cooking time calculator to find out how long to cook a turkey by weight, stuffed or unstuffed, plus the safe internal temperature and rest time. It also covers turkey breast, whole chicken, and beef, pork and lamb roasts. Every time and temperature comes from USDA charts, linked below.
12–14 lb turkey at 325 °F: 3 – 3¾ hours unstuffed · done at 165 °F (74 °C) · rest 20 min
Calculate cooking time
USDA recommends cooking stuffing separately.
Turkey roasting time chart (325 °F)
| Turkey size | Unstuffed | Stuffed |
|---|---|---|
| 4–6 lb breast (1.8–2.7 kg) | 1 hr 30 min – 2 hr 15 min | Not usually applicable |
| 6–8 lb breast (2.7–3.6 kg) | 2 hr 15 min – 3 hr 15 min | 3 hr – 3 hr 30 min |
| 8–12 lb (3.6–5.4 kg) | 2 hr 45 min – 3 hr | 3 hr – 3 hr 30 min |
| 12–14 lb (5.4–6.4 kg) | 3 hr – 3 hr 45 min | 3 hr 30 min – 4 hr |
| 14–18 lb (6.4–8.2 kg) | 3 hr 45 min – 4 hr 15 min | 4 hr – 4 hr 15 min |
| 18–20 lb (8.2–9.1 kg) | 4 hr 15 min – 4 hr 30 min | 4 hr 15 min – 4 hr 45 min |
| 20–24 lb (9.1–10.9 kg) | 4 hr 30 min – 5 hr | 4 hr 45 min – 5 hr 15 min |
Fresh or fully thawed turkey, oven at 325 °F. Cook until 165 °F in the thigh, wing and breast (and stuffing center). Frozen turkeys take at least 50% longer (USDA FSIS).
Beef, pork & lamb roasting times
| Cut | Oven | Time |
|---|---|---|
| Beef — Rib roast, bone-in (4–6 lb) | 325 °F | 23–25 min/lb |
| Beef — Rib roast, boneless (4–6 lb) | 325 °F | 28–33 min/lb |
| Beef — Round or rump roast (2½–4 lb) | 325 °F | 30–35 min/lb |
| Beef — Tenderloin roast, whole (4–6 lb) | 425 °F | 45–60 min total |
| Pork — Loin roast, bone-in or boneless (2–5 lb) | 350 °F | 20 min/lb |
| Pork — Crown roast (about 10 lb) | 350 °F | 12 min/lb |
| Pork — Boston butt (3–6 lb) | 350 °F | 45 min/lb |
| Pork — Tenderloin (½–1½ lb) | 425 °F | 20–27 min total |
| Lamb — Leg, bone-in (5–7 lb) | 325 °F | 20–25 min/lb |
| Lamb — Leg, bone-in (7–9 lb) | 325 °F | 10–15 min/lb |
| Lamb — Leg, boneless, rolled (4–7 lb) | 325 °F | 25–30 min/lb |
| Lamb — Shoulder roast (3–4 lb) | 325 °F | 30–35 min/lb |
Cook to 145 °F (63 °C) and rest at least 3 minutes. Whole chicken at 350 °F: 3–4 lb 1¼–1½ hours, 5–7 lb 2–2¼ hours (165 °F).
Meat temperature chart: safe internal temps
| Food | °F | °C | Rest |
|---|---|---|---|
| Turkey, chicken & all poultry (whole, parts, ground, stuffing) | 165 °F | 74 °C | — |
| Beef, pork, veal & lamb steaks, chops, roasts | 145 °F | 63 °C | 3 min |
| Ground beef, pork, veal & lamb | 160 °F | 71 °C | — |
| Fresh ham (raw) | 145 °F | 63 °C | 3 min |
For the full list (fish, eggs, leftovers, reheated ham), see our safe meat temperature chart.
How to use a meat thermometer on a turkey
The clock only gets you close: oven accuracy, pan color and depth, foil tenting and a partly frozen bird all change roasting time (USDA FSIS). Start checking about 30 minutes before the low end of your range. Push an instant-read thermometer into the innermost part of the thigh and wing and the thickest part of the breast, without touching bone. All three should read 165 °F. Don't rely on a pop-up timer alone. A leave-in probe thermometer lets you watch the temperature without opening the oven.
FAQ
How long to cook a turkey per pound?
At 325 °F, USDA's chart works out to roughly 13–15 minutes per pound for an unstuffed 12–14 lb turkey (3 to 3¾ hours) and a little longer stuffed (3½ to 4 hours). Bigger birds take fewer minutes per pound, so use the weight-band chart rather than a flat per-pound rate, and always confirm 165 °F with a thermometer.
How long does a 20 lb turkey take to cook?
USDA FSIS: at 325 °F, an unstuffed 18–20 lb turkey takes about 4¼ to 4½ hours and a 20–24 lb turkey 4½ to 5 hours. Stuffed: 4¼ to 4¾ hours (18–20 lb) or 4¾ to 5¼ hours (20–24 lb).
What temperature should turkey be cooked to?
USDA FSIS: a minimum internal temperature of 165 °F (74 °C), checked in the innermost part of the thigh and wing and the thickest part of the breast. If the bird is stuffed, the center of the stuffing must also reach 165 °F. Butterball's own guide uses 170 °F in the thigh and breast for doneness.
What oven temperature should I roast a turkey at?
USDA FSIS says to set the oven no lower than 325 °F. Its roasting times are for fresh or fully thawed turkeys at 325 °F.
How long should a turkey rest?
USDA FSIS recommends letting the bird stand 20 minutes before removing stuffing and carving so the juices set. Butterball suggests 15 minutes.
Should I stuff my turkey?
USDA recommends cooking stuffing separately in a casserole for optimum safety. If you do stuff it, stuff loosely right before roasting and make sure the stuffing center reaches 165 °F.
Can I cook a turkey from frozen?
Yes. USDA FSIS says it's safe to cook a turkey from frozen, but it will take at least 50 percent longer than a fully thawed turkey.
What temperature is beef, pork or lamb roast done?
USDA FSIS: beef, pork, veal and lamb steaks, chops and roasts to 145 °F (63 °C), then rest at least 3 minutes. Ground meats to 160 °F.
Sources: roasting times from FoodSafety.gov — Meat and Poultry Roasting Charts and USDA FSIS — Turkey Basics: Safe Cooking; safe minimum internal temperatures from USDA FSIS — Safe Minimum Internal Temperature Chart; stuffing guidance from USDA — How to cook turkey stuffing safely. For comparison, see Butterball — How to roast a turkey (Butterball's chart covers up to 30 lb and convection ovens).