For a typical whole, unstuffed turkey roasted at 325°F (163°C), plan on about 13 minutes per pound, but always use a meat thermometer and cook until the thickest part of the breast and thigh reach 165°F (74°C). Cooking time also depends on whether the bird is stuffed, its exact weight, and your oven, so start checking the internal temperature 30–45 minutes before the estimated time is up.

General time guidelines

• Unstuffed turkey at 325°F: about 10–13 minutes per pound (example: a 12 lb bird is roughly 2½–3 hours).

• Stuffed turkey at 325°F: about 15–17 minutes per pound.

• Some charts give approximate total times, such as about 2½ hours for 9–11 lb, 3 hours for 12–14 lb, 3½ hours for 15–17 lb, and 4 hours for 18–20 lb at standard roasting temperatures.

Doneness and safety

• The turkey is done when an instant‑read thermometer reads 165°F (74°C) in the thickest part of the breast and the innermost thigh, not touching bone.

• Let the turkey rest 20–30 minutes before carving so the juices redistribute and the internal temperature evens out.

What to do now

• Find your turkey’s weight on the package, multiply by about 13 minutes per pound at 325°F to get an estimate, and set a timer to start checking the temperature 30–45 minutes early.

• If you tell the weight and whether it’s stuffed, a more specific time range can be calculated using these same per‑pound guidelines.