The general rule for cooking a whole turkey is to roast it at 325°F (163°C) for about 15 to 20 minutes per pound if it’s unstuffed, and roughly 17 to 22 minutes per pound if it’s stuffed, until the internal temperature reaches 165°F (74°C) in the thickest part of the turkey.

Turkey Cooking Times by Weight

• For a 10 lb (4.5 kg) turkey : 2.5 to 3.5 hours
• For a 12 lb (5.4 kg) turkey : 3 to 4 hours
• For a 14 lb (6.4 kg) turkey : 3.5 to 4.5 hours
• For a 16 lb (7.2 kg) turkey : 4 to 5 hours
• For a 20 lb (9.1 kg) turkey : 5 to 6.5 hours

These ranges depend on whether the bird is stuffed or unstuffed, and always check with a meat thermometer to ensure doneness.

Tips for Roasting Turkey

• Let the turkey come to room temperature for about 1 hour before roasting for more even cooking.

• Rest the turkey for at least 20–30 minutes after removing it from the oven to allow the juices to redistribute for moister meat.

• Always check for a safe internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.

Quick Reference Table

Weight (lbs)| Unstuffed (hours:minutes)| Stuffed (hours:minutes)
---|---|---
10| 2:30–3:20| 2:50–3:40
12| 3:00–4:00| 3:30–4:20
14| 3:30–4:40| 4:00–5:10
16| 4:00–5:20| 4:30–5:50
18| 4:30–6:00| 5:00–6:30
20| 5:00–6:40| 5:30–7:00

Always use a thermometer rather than strictly following a timetable for best results.