Roast an unstuffed turkey at 165C (325F): a 12 lb (5.5 kg) bird takes 3-3¾ hours, and it is done when a thermometer in the thickest part of the thigh reads 74C (165F). A bone-in turkey breast of 4-8 lb (2-3.5 kg) takes 1½-3¼ hours at the same temperature. Stuffed birds take longer, and the stuffing itself must also reach 74C (165F).
There is a raw turkey on your counter and a houseful of people on the way, so let's not waffle. The chart below gives you roasting times by weight at 165C (325F) for an unstuffed bird, straight from the USDA figures — no rounding, no guessing. But hear this before you set the timer: the clock is only an estimate. The thermometer is the truth. Push a probe into the thickest part of the thigh, and when it reads 74C (165F), your turkey is done. Not a degree sooner.
| Turkey weight | Time at 165C (325F) |
|---|---|
| 8-12 lb (3.5-5.5 kg) | 2¾-3 hours |
| 12-14 lb (5.5-6.5 kg) | 3-3¾ hours |
| 14-18 lb (6.5-8 kg) | 3¾-4¼ hours |
| 18-20 lb (8-9 kg) | 4¼-4½ hours |
| 20-24 lb (9-11 kg) | 4½-5 hours |
| Bone-in turkey breast, 4-8 lb (2-3.5 kg) | 1½-3¼ hours |
Turkey Cooking Times by Weight at 325F, Unstuffed
The chart assumes a fully thawed, unstuffed bird in an oven at 165C (325F) — that is the standard roasting temperature, and it is the one these times were written for. An 8-12 lb bird wants 2¾-3 hours; a great 20-24 lb beast wants 4½-5. Ovens lie and birds vary, so start checking with your thermometer about 45 minutes before the earliest time in the range. When the thickest part of the thigh reads 74C (165F), take it out. If the clock says done but the thermometer says 70C, the thermometer wins. It always wins.
How Long to Cook a 12 lb Turkey
A 12 lb (5.5 kg) turkey — the most common size on an American table — takes 3-3¾ hours at 165C (325F), unstuffed. It sits right on the line between two rows of the chart, so plan for the full 3¾ and start probing at 3. And a word before Thursday sneaks up on you: a 12 lb bird needs 3 full days to thaw in the fridge. If it is still frozen in the middle, no chart on earth will save you — see the thawing section below.
How Long to Cook Turkey Breast in the Oven
A bone-in turkey breast of 4-8 lb (2-3.5 kg) roasts at 165C (325F) for 1½-3¼ hours. That is a wide range because breasts vary so much in size, which is exactly why you must not cook one by the clock alone. There is no thigh to probe on a breast or crown, so push the thermometer into the thickest part of the breast itself and pull it at 74C (165F). Breast meat is lean and unforgiving — every degree past 74C is moisture you will not get back.
Cooking a Stuffed Turkey
A stuffed bird takes longer than the chart above — the stuffing slows the heat getting to the middle. And here is the rule that matters: the centre of the stuffing must reach 74C (165F), same as the thigh. It has soaked up raw turkey juices, so it is not safe until it hits that number. Probe both. If the thigh is done but the stuffing is not, the bird stays in. My honest advice, granny to grandchild: bake the dressing in its own pan. It is safer, it is faster, and you get those crisp brown edges everyone fights over.
The Thermometer, Not the Clock
Push a probe thermometer into the thickest part of the thigh, close to the body but not touching bone — bone reads hot and will fool you. You want 74C (165F). Juices running clear is an old wives' tale even this old wife will not repeat: colour is not a safe test, and the USDA number is not negotiable for poultry. Once the bird is out, let it rest loosely covered with foil while you see to the gravy — a good half hour does it no harm at all, and the juices settle back where they belong instead of running out over your carving board.
Thaw It First: Do Not Skip This
In the fridge at 4C (40F), a turkey needs 24 hours for every 2-2.5 kg (4-5 lb) — so a 12 lb bird wants 3 full days. Forgot? Use the cold-water method: 30 minutes per lb, fully submerged in its wrapping, changing the water every 30 minutes, and cook it immediately after. Never, ever thaw a turkey on the counter. The outside sits in the danger zone of 4-60C (40-140F) for hours while the middle thaws, and that is how you feed the whole family something worse than dry breast meat.
Questions we get asked
How long do you cook a turkey per pound?
There is no single per-pound number that holds across sizes — smaller birds take more minutes per pound than big ones. At 165C (325F) unstuffed, an 8-12 lb turkey takes 2¾-3 hours while a 20-24 lb bird takes 4½-5. Use the weight chart, and pull the bird when the thigh reads 74C (165F).
How long to cook a 12 pound turkey at 325?
3-3¾ hours, unstuffed, at 165C (325F). Start checking with a thermometer at the 3-hour mark and take it out when the thickest part of the thigh reads 74C (165F).
Is turkey done at 165 or 180?
74C (165F) is the USDA safe temperature for all poultry, thigh included. Cooking on to 180F does not make it safer — it just makes it drier. Probe the thickest part of the thigh and stop at 165F.
How long does a stuffed turkey take to cook?
Longer than an unstuffed bird of the same weight — the stuffing slows the heat reaching the centre. It is only done when both the thigh and the middle of the stuffing read 74C (165F). If the stuffing has not hit that number, the bird goes back in.
How long does it take to thaw a turkey?
In the fridge at 4C (40F), allow 24 hours per 2-2.5 kg (4-5 lb) — a 12 lb bird needs 3 full days. In a pinch, submerge it in cold water for 30 minutes per lb, changing the water every 30 minutes, and cook it straight away. Never thaw a turkey on the counter.