Roast a whole turkey in an oven no lower than 325°F, on a rack in a shallow pan. USDA approximate times for an unstuffed 12- to 14-pound bird are 3 to 3¾ hours; a stuffed bird of that size is about 3½ to 4 hours. Those times are only a guide. The turkey is safely done at 165°F in the thickest part of the breast, the innermost thigh and the innermost wing. Figures in this article come from the USDA Food Safety and Inspection Service roasting guide.
USDA times at 325°F
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 pounds | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 pounds | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 pounds | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 pounds | 4½ to 5 hours | 4¾ to 5¼ hours |
| 4 to 8 pound breast, unstuffed | 1½ to 3¼ hours | — |
For Thanksgiving 2026 (Thursday, November 26), use the chart to plan when the bird goes in, then start checking the temperature before the earliest time. A pop-up indicator is not enough on its own; still use a food thermometer. See the Thanksgiving guide, how to roast a turkey and handle stuffing safely, and other cooking methods. Related: how long to thaw a turkey and what internal temperature turkey needs.
The thermometer is the real test
Insert the probe so it does not touch bone. Check all three spots, and if you stuffed the turkey, check the center of the stuffing too; it must also reach 165°F. USDA prefers cooking stuffing in a casserole for more even heating. If you stuff the bird, mix wet and dry ingredients just before filling, pack the cavities loosely, and roast immediately.
Rest, then carve
When the turkey has reached 165°F, let it stand 20 minutes so the juices set and carving is easier. You can tent it loosely with foil. Remove stuffing from the cavities before you store leftovers. It is safe to start from frozen: allow at least 50 percent more time than the thawed unstuffed chart, and pull the giblet packages out with tongs once the turkey has thawed enough in the oven.
Frequently asked questions
How long do you cook a 12-pound turkey?
An unstuffed 12- to 14-pound turkey often takes about 3 to 3¾ hours in a 325°F oven, or 3½ to 4 hours if stuffed. Confirm 165°F in the breast, thigh and wing.
Do stuffed turkeys take longer?
Yes. USDA stuffed times run a little longer than unstuffed times at the same weight. The stuffing itself must also reach 165°F in the center.
Can you cook a turkey from frozen?
Yes. Plan on at least 50 percent more time than the thawed, unstuffed chart, and remove the giblet packages as soon as you can do so safely. Do not stuff a turkey that starts frozen.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A 16-inch stainless roaster with a rack for a whole turkey.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — A pivoting-head instant-read thermometer for checking 165°F.
- Reynolds Kitchens Turkey Oven Roasting Bags, Holds Up to 24 lbs, 2ct — Turkey-size oven bags; follow the package if you use one.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Useful if you are portioning leftover meat after carving.
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