How Long to Cook a Turkey — Per Pound, Per Kilo, Stuffed or Not
Roast an unstuffed turkey for about 13–15 minutes per pound (28–33 minutes per kilo) at 163°C; a stuffed bird needs roughly 15–17 minutes per pound (33–37 minutes per kilo). These are the quick numbers you need while the oven is hot and the timer isn’t set.
Actual time varies with your oven’s accuracy, whether the bird is fresh or frozen-and-thawed, breast-up or down, tenting with foil, altitude, and how often the door is opened. Start checking early, then confirm doneness by temperature rather than by the clock alone.
Aim for the USDA safe minimum of 165°F (74°C) in the thickest part of the breast, the innermost thigh, the wing, and any stuffing. If you do not use a thermometer, pierce the thigh: juices should run clear with no pink tinge.
Timing
| Turkey type | Weight (lb) | Oven temp | Approx. time | Timer |
|---|---|---|---|---|
| Unstuffed, whole | 8–12 | 325°F / 165°C | 2¾–3 hours | |
| Unstuffed, whole | 12–14 | 325°F / 165°C | 3–3¾ hours | |
| Unstuffed, whole | 14–18 | 325°F / 165°C | 3¾–4¼ hours | |
| Stuffed, whole | 8–12 | 325°F / 165°C | 3–3½ hours | |
| Stuffed, whole | 12–14 | 325°F / 165°C | 3½–4 hours | |
| Stuffed, whole | 14–18 | 325°F / 165°C | 4–4¼ hours |
Read the table by matching your bird and method to a row, then use oven temperature as listed. Times are approximate; start checking near the lower end of the range. Confirm safety in the breast, innermost thigh and wing with a thermometer reading 165°F (74°C). If you do not have a thermometer, pierce the thickest part of the thigh—juices should run clear with no pink tinge—and ensure any stuffing is piping hot throughout. Always rest for at least 30 minutes before carving.
What changes the time
Size and thickness
The heavier or thicker the bird, the longer heat needs to reach the centre. A compact turkey cooks faster than a broad one of the same weight because depth matters more than mass. Bone density and meat distribution also affect timing: legs take longer than breast. Plan by total weight but watch the thickest parts—breast, innermost thigh and wing—and judge doneness there rather than relying on averages alone.
Starting temperature
A chilled bird from the fridge takes longer than one rested at cool room temperature for up to an hour before roasting. Starting colder slows heat penetration, extending overall minutes per pound or kilo. Cooking from frozen is possible but roughly doubles the time; it’s safer to fully thaw first. Whatever the start, confirm safety only with a thermometer in the breast, innermost thigh and any stuffing.
Equipment and altitude
Oven type and setup change results. Fan-assisted ovens brown quicker and may need lower temperatures or slightly less time; conventional ovens run slower. Deep pans, crowded racks and tight foil tents trap steam and can lengthen cooking. At higher altitude, water boils below 100°C and evaporation increases, so times often extend. Use similar pan geometry each time, rotate if needed, and rely on internal-temperature checks—not clock time—to decide when it’s done.
How to tell it is done
Ignore the clock and judge by feel. Pierce the thickest part of the thigh with a skewer; juices should run clear, not pink. Wiggle the drumstick — it should move easily at the joint. Press the breast meat: it yields but springs back rather than feeling soft or rubbery. If using a thermometer, insert into the innermost thigh, deepest breast and any stuffing without touching bone; all must reach 165°F (74°C). Rest for 20–30 minutes before carving so temperatures even out.
Common mistakes
- Relying on pop-up timers alone. They can stick or trigger late. Check colour in multiple spots, wiggle joints for looseness, and verify doneness with a probe where required, ensuring thighs, breast and stuffing meet safety guidance.
- Roasting straight from the fridge. Cold birds cook unevenly and dry out. Sit the turkey at room temperature up to an hour while the oven heats, pat skin dry, then roast as planned.
- Basting constantly. Opening the door drops heat and lengthens time. Season well, oil the skin, tent loosely if browning fast, and baste only once or twice near the end.
- Overfilling the cavity. Dense packing slows cooking and risks underdone centres. Stuff loosely just before roasting, or better still, bake dressing separately and aromatise the bird with onion, citrus and herbs.
- Carving immediately after the oven. Juices flood the board and meat dries. Tent loosely and rest 20–30 minutes; this redistributes moisture and makes slicing cleaner and safer.