For a whole, unstuffed turkey in a conventional oven at 325°F (163°C), a good rule of thumb is about 10–12 minutes per pound, but always cook to temperature, not just time.

General timing

• Unstuffed whole turkey at 325°F: plan roughly 10–12 minutes per pound (for example, a 12 lb turkey is often around 2½–3 hours, and a 20 lb turkey about 4–4½ hours).

• Some methods start hotter (around 400–450°F for 20–45 minutes) to brown the skin, then reduce to 325°F; total times still end up in the same general range per pound.

Internal temperature (most important)

• The turkey is done when the thickest part of the breast and the inner thigh each reach 165°F (74°C) on an instant‑read thermometer, without touching bone.

• Let the turkey rest 15–45 minutes before carving so the juices redistribute and it’s easier to slice.

Quick size guide at 325°F (un-stuffed)

• 6–8 lb: about 2¼–2¾ hours.

• 8–12 lb: about 2¾–3 hours.

• 12–16 lb: about 3–3½ hours.

• 16–20 lb: about 3½–4½ hours.

• 20–24 lb: about 4½–5 hours.

Key tips

• Roast breast‑side up on a rack in a shallow pan, and tent with foil partway through if the skin browns too fast.

• If your turkey is stuffed, add extra time; stuffed birds can take around 15–17 minutes per pound and must also reach 165°F in the center of the stuffing.