A good general rule is to roast an unstuffed whole turkey at 325°F (163°C) for about 15–20 minutes per pound, but always cook to temperature, not just time. The turkey is safely done when the thickest part of the breast and the innermost thigh reach 165°F (74°C) on a meat thermometer.

Approximate cook times by weight

For a 325°F oven and an unstuffed bird, common estimates are:

• 10 lb turkey: about 2½ to 3¼ hours
• 12 lb turkey: about 3 to 4 hours
• 14 lb turkey: about 3½ to 4¾ hours
• 16 lb turkey: about 4 to 5¼ hours
• 18 lb turkey: about 4½ to 6 hours
• 20 lb turkey: about 5 to 6¾ hours

If your turkey is stuffed, plan roughly 15–30 minutes more total time and check the stuffing in the center also reaches 165°F.

Key tips for success

• Start checking the internal temperature 30–45 minutes before the earliest estimated time so you do not overcook it.

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

• Use these times only as guidelines; always trust the thermometer and remove the turkey once all thick parts reach 165°F.