Turkey Cooking Times and Temperatures
2¾ to 3 hours at 325°F is the usual planning window for an unstuffed 8-to-12-pound turkey, and 165°F is the safe minimum internal temperature. Use roasting time to plan the meal, but use a thermometer to decide when the turkey is ready. The table covers standard roasting for fresh or fully thawed turkey; the steps below cover setup, thermometer placement, stuffing, frozen birds, and leftovers.
Use this timetable for a 325°F oven. Times are approximate and assume the turkey is fresh or completely thawed.
| Turkey Cut and Weight | Unstuffed Roasting Time | Stuffed Roasting Time |
|---|---|---|
| Turkey breast half, 2 to 3 lb. | 50 to 60 minutes | Not applicable |
| Whole turkey breast, 4 to 6 lb. | 1½ to 2¼ hours | Not applicable |
| Whole turkey breast, 6 to 8 lb. | 2¼ to 3¼ hours | 3 to 3½ hours |
| Whole turkey, 8 to 12 lb. | 2¾ to 3 hours | 3 to 3½ hours |
| Whole turkey, 12 to 14 lb. | 3 to 3¾ hours | 3½ to 4 hours |
| Whole turkey, 14 to 18 lb. | 3¾ to 4¼ hours | 4 to 4¼ hours |
| Whole turkey, 18 to 20 lb. | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| Whole turkey, 20 to 24 lb. | 4½ to 5 hours | 4¾ to 5¼ hours |
| Drumsticks, ¾ to 1 lb. each | 2 to 2¼ hours | Not applicable |
| Thighs, ¾ to 1 lb. each | 1¾ to 2 hours | Not applicable |
| Wings or wing drumettes, 6 to 8 oz. each | 1¾ to 2¼ hours | Not applicable |
How Turkey Roasting Time and Temperature Work
Turkey weight gives you a useful schedule, but it cannot account for every variable in a real kitchen. Oven accuracy, whether the bird is stuffed, its shape, and whether it went into the oven thoroughly thawed all affect the finish time.
The thermometer, not the timer, skin color, or a pop-up indicator, is the final authority.
For standard roasting, set the oven no lower than 325°F. Use the exact setting in a tested recipe or the turkey product’s package instructions if it calls for a hotter oven, because its timing will be written for that method.
The timetable is based on University of Wisconsin Extension roasting guidance. It is especially useful for planning when to put the turkey in the oven, when to prepare side dishes, and when to start checking temperatures.
How to Roast a Turkey Safely at 325°F
Roast the turkey at 325°F until the thigh, wing, and thickest part of the breast each reach 165°F.
Step 1: Thaw the Turkey or Plan for Frozen Cooking
Thaw a 4-to-12-pound frozen turkey in the refrigerator for 1 to 3 days. Keep it in its original wrapper and set it on a rimmed tray or pan to catch leaks.
A refrigerator-thawed turkey can stay refrigerated for 1 to 2 days before cooking. For a faster cold-water thaw, keep the turkey securely wrapped, submerge it in cold tap water, change the water every 30 minutes, and cook it immediately once thawed. Do not refreeze a turkey thawed by the cold-water method.
A microwave-thawed turkey must also be cooked immediately. The USDA Food Safety and Inspection Service recognizes refrigerator, cold-water, and microwave thawing as the safe methods.
Step 2: Set Up the Roasting Pan
- Remove the neck and giblet package after the turkey has thawed. Cook giblets separately if you plan to use them for gravy.
- Pat the turkey dry, season it as desired, and place it breast-side up on a flat wire rack.
- Set the rack in a shallow roasting pan that is 2 to 2½ inches deep.
The rack keeps the turkey elevated instead of sitting in its drippings. I use a large roasting pan with a rack here because it supports the bird evenly and makes it easier to move safely.
Water is not needed in the bottom of the pan for a standard rack-roasted turkey. If you are roasting a turkey breast, Butterball’s directions for its own whole turkey breast products specifically say not to add water.
Step 3: Preheat and Use the Correct Time Window
Preheat the oven to 325°F before the turkey goes in. Put the turkey in the center of the oven with enough room for air to circulate around the pan.
Plan the roasting schedule by the turkey’s weight and whether it is stuffed. For example, an unstuffed whole turkey breast weighing 4 to 6 pounds needs about 1½ to 2¼ hours. Avoid opening the oven repeatedly; each opening releases heat and makes the roasting schedule less reliable.
Step 4: Check Every Required Thermometer Location
Near the end of the estimated cooking window, check the turkey with an instant-read or oven-safe food thermometer. The turkey is safe when it reaches 165°F in all of these locations:
- The innermost part of the thigh
- The innermost part of the wing
- The thickest part of the breast
Keep the probe away from bone, which can give a misleading reading. If one area is below the target, return the turkey to the oven and check again after more roasting.
Step 5: Rest, Remove Stuffing, and Carve
Let the turkey stand for 20 minutes before removing any stuffing and carving. This gives the juices time to settle and makes cleaner slices easier.
A product package or tested recipe may give a different resting instruction for its particular turkey product, so use that instruction when it applies. Transfer carved turkey to a serving platter, then refrigerate leftovers promptly after the meal.
Frozen, Stuffed, and Wild Turkey Cases
Cooking a Turkey From Frozen
A turkey can be roasted from frozen when thawing is not possible. Plan on at least 50 percent more cooking time than the timetable for a fully thawed bird.
For example, a frozen turkey in the 8-to-12-pound range needs at least 4¼ to 4½ hours when the thawed estimate is 2¾ to 3 hours. Prepare the frozen turkey according to its product instructions, roast it in a pan on a rack, and remove the giblet package during cooking as soon as it loosens enough to pull out safely with tongs or a fork.
Finish by checking the breast, thigh, and wing with a thermometer, then rest the bird before carving.
Cooking Stuffing Safely
Cooking stuffing separately in a casserole is the simplest and safest option. It also helps the turkey cook more evenly.
If you choose to stuff the turkey, the center of the stuffing must reach 165°F before you serve it. Use the stuffed column in the timetable, check both the turkey and stuffing with a thermometer, let the bird rest, then remove all stuffing from the cavity before carving.
Roasting Wild Turkey
A legally harvested wild turkey can be roasted using the same thermometer-based approach: cook by internal temperature rather than appearance alone.
Fixing Common Turkey Timing Problems
A turkey at 147°F is not finished; continue roasting until every required location reaches 165°F.
The Turkey Is 147°F After Several Hours
A reading of 147°F means the turkey is not finished, regardless of how long it has been roasting. Leave it in the oven and check again after more roasting.
How quickly the turkey’s temperature rises changes with bird size, oven heat, probe placement, and how much the oven temperature drops when the door is opened.
If the breast is lagging while the legs are progressing faster, make sure the probe is actually centered in the thickest breast area and not touching bone. Keep roasting until every required location reaches the safe endpoint.
Using a 350°F or 390°F Oven
A hotter oven can shorten cooking time, but there is no reliable universal conversion from the table because recipes, pan setups, turkey products, and whether the bird is covered all change the result.
Start checking early.
Carving and Storing Leftovers
Carve the rested turkey and refrigerate leftovers within 2 hours. Store turkey and stuffing in shallow containers so they cool promptly.
Use refrigerated leftover turkey and stuffing within 3 to 4 days, or freeze them for longer storage. Before putting the leftovers away, separate large portions into meal-size containers so they are easier to chill, reheat, and use later.
Next, weigh your turkey, choose the matching row in the timetable, preheat the oven, and keep a dependable meat thermometer ready before the bird goes in.
Frequently Asked Questions
Should You Cook Turkey at 350 or 325?
Use 325°F for the standard roasting timetable and a steady, conventional roast. Use 350°F only when a tested recipe or the specific turkey product instructions provide a time plan for that temperature. A hotter oven changes the schedule, so do not apply a 325°F time estimate unchanged.
Do You Put Water in the Bottom of the Pan When Roasting a Turkey?
No, water is not required for a turkey roasted on a rack in a shallow pan. The rack keeps the bird out of its drippings while oven heat roasts it. Do not add water to the pan for whole turkey breast products.
How Long Does a 20-Pound Turkey Take at 350°F?
There is no single dependable general time for a 20-pound turkey at 350°F without a recipe designed for that temperature. At 325°F, a 20-pound turkey sits at the break between timetable ranges, giving an unstuffed planning window of about 4¼ to 5 hours. Use a thermometer to decide when it is ready rather than choosing the shorter end automatically.
How Long Will It Take a Turkey to Rise 20 Degrees?
There is no fixed cooking time that replaces checking the turkey with a thermometer. A turkey needs to reach 165°F throughout before it is ready. Check the breast, thigh, and wing with a thermometer. Keep roasting and recheck the breast, thigh, and wing.
What internal temperature should a turkey reach?
Cook a whole turkey until it reaches at least 165°F. Check the innermost thigh and wing areas, plus the thickest portion of the breast, using a food thermometer. Each of those spots needs to meet the minimum temperature.
