A good general rule is to roast an unstuffed whole turkey at 325°F (163°C) for about 15 minutes per pound, but always rely on internal temperature to know when it is safely done.

Basic timing guidelines

• For 6–8 lb turkey: about 2¼–2¾ hours at 325°F.

• For 8–12 lb turkey: about 2¾–3 hours at 325°F.

• For 12–14 lb turkey: about 3–3¾ hours at 325°F.

• For 14–18 lb turkey: about 3¾–4¼ hours at 325°F.

• For 18–20 lb turkey: about 4¼–4½ hours at 325°F.

• For 20–24 lb turkey: about 4½–5 hours at 325°F.

How to know it’s done

• Use a meat thermometer and check the thickest part of the breast and thigh without touching bone. The turkey is done when these spots reach 165°F (74°C).

• Let the turkey rest at least 10–20 minutes before carving so the juices redistribute and the meat stays moist.

Stuffed turkeys, very cold birds straight from the fridge, or frequent oven- opening can all lengthen the total cook time, so start checking the temperature early, about 30–45 minutes before the earliest estimated time.