Plan your turkey
Your timeline
Based on USDA guidelines for roasting at 325°F (163°C). Ovens vary, so start checking the temperature early. The turkey is done when the breast, thigh and wing all read 165°F (74°C).
Turkey thawing times
In the refrigerator, allow about 1 day for every 4 to 5 pounds. In cold water, allow about 30 minutes per pound, changing the water every 30 minutes.
| Weight | Fridge | Cold water |
|---|---|---|
| 4–12 lb (2–5.5 kg) | 1–3 days | 2–6 hours |
| 12–16 lb (5.5–7.3 kg) | 3–4 days | 6–8 hours |
| 16–20 lb (7.3–9 kg) | 4–5 days | 8–10 hours |
| 20–24 lb (9–11 kg) | 5–6 days | 10–12 hours |
Turkey roasting times at 325°F
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hrs | 3–3½ hrs |
| 12–14 lb | 3–3¾ hrs | 3½–4 hrs |
| 14–18 lb | 3¾–4¼ hrs | 4–4¼ hrs |
| 18–20 lb | 4¼–4½ hrs | 4¼–4¾ hrs |
| 20–24 lb | 4½–5 hrs | 4¾–5¼ hrs |
Source: USDA Food Safety and Inspection Service.
How do I know it's done?
Use a food thermometer in three spots: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. All three should read at least 165°F (74°C). If it's stuffed, the center of the stuffing must reach 165°F too. Read the full thermometer guide.
Forgot to thaw it?
You can roast a turkey straight from frozen. It takes about 50% longer, and you'll need to remove the giblets once they loosen. Choose "Cook frozen" above and we'll adjust the times. See how to cook a frozen turkey.
More turkey guides
Safe thawing · Thermometer tips · Cooking from frozen · Brining · Leftovers · Full day timeline