Turkey Cooking Time Calculator

Q: How long should a turkey rest before carving?

A turkey should rest for 20 to 30 minutes after coming out of the oven. Resting allows the juices to redistribute throughout the meat, resulting in a moister and more flavorful bird. Tent loosely with aluminum foil during resting.

Find out exactly how long to cook your turkey based on weight and cooking method. Get start-time recommendations so your holiday bird is ready right on schedule.

Turkey Cooking Temperature Guide

Cooking temperature and time depend heavily on the method you choose. Here is a quick reference for each approach:

Unstuffed roasting (325°F): About 15 minutes per pound. This is the most common method and produces even cooking. A 12 lb unstuffed turkey takes roughly 3 hours.
Stuffed roasting (325°F): About 20 minutes per pound. Stuffing inside the cavity slows heat penetration, so allow extra time. A 12 lb stuffed turkey needs approximately 4 hours.
Deep frying (350°F oil): About 3 minutes per pound. Deep frying is fast and delivers exceptionally crispy skin. A 12 lb turkey finishes in roughly 36 minutes. Only use turkeys under 16 lbs for safety.
Spatchcocked (450°F): About 12 minutes per pound. Removing the backbone and flattening the bird dramatically reduces cooking time while keeping meat juicy. A 12 lb spatchcocked turkey takes roughly 2 hours and 24 minutes.

Stuffed vs. Unstuffed Timing

Stuffing a turkey adds significant cooking time because the dense filling inside the cavity acts as insulation. The center of the stuffing must reach 165°F for food safety, which means the bird stays in the oven longer. For faster, more predictable results, many chefs recommend cooking stuffing separately in a casserole dish and roasting the turkey unstuffed.

Resting Time Is Essential

After removing your turkey from the oven, let it rest for 20 to 30 minutes before carving. Resting allows the internal juices to redistribute evenly throughout the meat. If you carve too soon, those juices run out onto the cutting board instead of staying in the meat. Tent the turkey loosely with aluminum foil during the rest to keep it warm without trapping steam that would soften the skin.

How to Tell When Your Turkey Is Done

The only reliable way to know your turkey is fully cooked is by checking the internal temperature with an instant-read meat thermometer. Insert the probe into the thickest part of the thigh without touching bone. The USDA recommends a minimum internal temperature of 165°F (74°C). If your turkey is stuffed, also check the center of the stuffing — it must reach 165°F as well. Do not rely solely on cooking time or the pop-up timer that comes with some turkeys, as these can be inaccurate.

Frequently Asked Questions

How long to cook a 15 lb turkey?

An unstuffed 15 lb turkey takes approximately 3 hours and 45 minutes at 325°F. A stuffed 15 lb turkey takes about 5 hours at 325°F. If you deep fry it, expect about 45 minutes. A spatchcocked 15 lb turkey finishes in around 3 hours at 450°F. Always use a meat thermometer to verify the internal temperature reaches 165°F.

What temperature should I cook a turkey?

The standard roasting temperature for turkey is 325°F (163°C) for both stuffed and unstuffed birds. Deep frying uses 350°F oil temperature. Spatchcocked turkey cooks at a higher 450°F for a shorter time, which produces particularly crispy skin. Regardless of the oven temperature, the turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F.

How long should a turkey rest before carving?

Let your turkey rest for 20 to 30 minutes after removing it from the oven. Larger turkeys (over 18 lbs) benefit from resting closer to 30 minutes. Tent the bird loosely with foil during resting. This allows juices to redistribute, making the meat significantly more moist and easier to carve.

Should I cook my turkey at 325°F or 350°F?

Both temperatures work, but 325°F is the most widely recommended. Cooking at 325°F provides gentler, more even heat that reduces the risk of drying out the breast meat before the thighs finish cooking. At 350°F, you will shave off some time but need to monitor more carefully. Our calculator uses 325°F for standard roasting as the baseline.