Turkey Calculator
What size turkey to buy, when to start thawing it, and when it needs to go in the oven so dinner is on time. Based on USDA food-safety guidance.
How big a turkey do I need?
The USDA recommends 1 pound of whole turkey per person. Most of a whole bird's weight is bone. Many hosts plan on 1½ pounds per person to be sure of leftovers, and count young children as half a portion. This calculator uses those numbers. Most whole turkeys sold in stores weigh between 10 and 24 pounds. For bigger crowds, two smaller birds, or a whole turkey plus a bone-in breast, cook faster and more evenly than one giant turkey.
Thawing times
Never thaw a turkey on the counter. The USDA lists three safe ways to thaw: in the refrigerator, in cold water, or in the microwave (check your microwave's manual).
| Turkey weight | In the refrigerator | In cold water |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
- Refrigerator (40 °F or below): allow about 24 hours for every 4 to 5 pounds. Keep it in its wrapper on a tray to catch drips. Once thawed, it keeps in the fridge for another 1 to 2 days, so starting early is fine.
- Cold water: allow about 30 minutes per pound. Keep the turkey in a leak-proof wrapper, submerge it in cold tap water, and change the water every 30 minutes. Cook it right away once thawed.
- Forgot to thaw? It's safe to roast a turkey straight from frozen. It takes at least 50% longer. Remove the giblet package with tongs partway through cooking.
Roasting times at 325 °F
These are the USDA's approximate times for a thawed turkey in an oven set to 325 °F. Times vary with ovens and birds, so always confirm with a thermometer.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 8 lb (breast) | 1½ to 3¼ hours | 2½ to 3½ hours (6 to 8 lb) |
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Source: USDA Food Safety and Inspection Service, "Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey." The USDA table stops at 24 pounds. For heavier birds this calculator extends the trend (about 12–15 minutes per extra pound) and labels the result as an estimate.
When is the turkey done?
A turkey is safe to eat when it reaches 165 °F in the thickest part of the breast and in the innermost part of the thigh and wing, measured with a food thermometer. Pop-up timers aren't reliable enough on their own. If the bird is stuffed, the center of the stuffing must also reach 165 °F. The USDA recommends cooking stuffing in a separate dish for the most even, safest results. Let the turkey rest for 20 minutes before carving so the juices settle.
Tips for a smoother roast
- Set the oven no lower than 325 °F, and roast on a rack in a shallow pan.
- Tuck the wing tips under the shoulders for more even cooking.
- Tent loosely with foil if the skin browns before the meat is done.
- Plan for the turkey to finish 30–60 minutes early. Tented with foil, it stays hot while you make gravy and use the oven for sides.
- Refrigerate leftovers within 2 hours and use them within 3 to 4 days, or freeze them.
Frequently asked questions
How long does a 20 lb turkey take to cook?
About 4¼ to 4½ hours unstuffed at 325 °F, or 4¼ to 4¾ hours stuffed, according to the USDA's timetable. Start checking the temperature at the low end of the range.
How long does it take to thaw a 15 lb turkey?
About 3 to 4 days in the refrigerator, or about 7½ hours in cold water with the water changed every 30 minutes.
Can I cook a turkey that's still partly frozen?
Yes. It's safe to cook a turkey frozen or partly frozen, but it will take longer: at least 50% longer from fully frozen. Always check the final temperature in several places.
Should I cover the turkey while it roasts?
If your pan has no lid, the USDA suggests you can tent the turkey with heavy-duty foil for the first 1 to 1½ hours, or add foil later once the skin is nicely browned.