A good general rule is to roast an unstuffed turkey at 325°F (163°C) for about 15–20 minutes per pound, but always go by internal temperature: the thickest part of the breast and the innermost thigh should reach 165°F (74°C).

Basic timing by weight

Approximate times for an unstuffed turkey at 325°F are:

• 10 lb: about 2½–3¼ hours.

• 12 lb: about 3–4 hours.

• 14 lb: about 3½–4¾ hours.

• 16 lb: about 4–5⅓ hours.

• 18 lb: about 4½–6 hours.

• 20 lb: about 4–4½ hours (many guides cluster this range).

Doneness and safety

• Use an instant‑read meat thermometer and check the thickest part of the breast and thigh without touching bone; both should be at least 165°F.

• If the turkey is stuffed, plan roughly an extra 30 minutes to 1 hour overall and also make sure the center of the stuffing hits 165°F.

Simple timing table

Turkey weight (unstuffed)| Approx. time at 325°F
---|---
10 lb| 2½–3¼ hours 1
12 lb| 3–4 hours 1
14 lb| 3½–4¾ hours 1
16 lb| 4–5⅓ hours 1
18 lb| 4½–6 hours 1
20 lb| 4–4½ hours 15

Extra tips

• Let the turkey rest at least 20–30 minutes before carving so the juices redistribute and the meat stays moist.

• Oven accuracy, starting temperature of the bird, and whether it is stuffed or opened up (spatchcocked) can all change the time, so start checking the temperature 30–45 minutes before the early end of the range.