Turkey Cooking Time

For a standard oven-roasted turkey at 325°F, calculate approximately 13–15 minutes per pound for an unstuffed turkey, or 15–17 minutes per pound for a stuffed turkey. You can use our interactive turkey cooking time calculator to get the precise time instantly.

A 10 lb turkey (in the 8–12 lb range) takes approximately 2¾–3 hours unstuffed or 3–3½ hours stuffed at 325°F. Start checking the temperature about 30 minutes before the estimated finish time.

A 15 lb turkey (in the 14–18 lb range) takes approximately 3¾–4¼ hours unstuffed or 4–4¼ hours stuffed at 325°F. This is one of the most common sizes for Thanksgiving dinner.

A 20 lb turkey (in the 20–24 lb range) takes approximately 4½–5 hours unstuffed or 4¾–5¼ hours stuffed at 325°F. For turkeys this large, plan extra time and check temperature starting at the 4-hour mark.

A 5 kg turkey is roughly 11 pounds. At 325°F (165°C), it will take about 2¾ to 3 hours if unstuffed, or 3 to 3½ hours if stuffed. Always verify the internal temperature has reached 74°C (165°F).

The USDA recommends all poultry, including turkey, reach a minimum internal temperature of 165°F (74°C). Check the temperature in three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast.

Yes, a stuffed turkey typically takes 15–45 minutes longer than an unstuffed turkey of the same weight. The USDA recommends cooking stuffing separately in a casserole dish for optimal food safety. If you choose to stuff the turkey, the center of the stuffing must reach 165°F.

The most important secret to a moist turkey is not overcooking it. Remove the turkey from the oven exactly when the breast reaches 165°F. Additionally, brining the turkey (wet or dry) before cooking and letting it rest for 30-45 minutes after cooking will ensure maximum juiciness.

Smoking a turkey at 225–250°F takes approximately 30 minutes per pound. A 16 lb turkey takes about 8 hours to smoke. Maintain a consistent smoker temperature and use a meat thermometer to ensure the internal temperature reaches 165°F.

Deep frying at 350°F takes about 3–4 minutes per pound. A 14 lb turkey takes about 45–55 minutes. Deep frying is much faster than roasting but requires an outdoor turkey fryer and careful safety precautions. Never fry a turkey indoors.

Let your turkey rest for at least 20–45 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, making it juicier and easier to carve. Tent loosely with foil to keep warm.

Yes, if your oven is large enough. Both can cook safely at 325°F. Since the turkey requires a higher internal temperature (165°F) than a fully cooked ham (140°F), start the turkey first and calculate when to add the ham based on its weight (about 15-20 minutes per pound).