For a whole turkey roasted in a regular oven at 325°F (163°C), a good rule of thumb is about 10–12 minutes per pound for an unstuffed bird and 15–17 minutes per pound for a stuffed bird , but the only reliable way to know it’s done is with a thermometer checking for 165°F (74°C) in the thickest part of the breast and the innermost thigh.

Basic timing guide

  • Unstuffed turkey at 325°F: roughly 10–12 minutes per pound.
  • Stuffed turkey at 325°F: roughly 15–17 minutes per pound.
  • Example chart (approximate times at 325–400°F, then reduced to 325°F): a 10 lb turkey is about 2 hours 10 minutes; 14 lb is about 3 hours 2 minutes; 20 lb is about 4 hours 20 minutes.

Always start checking early; oven calibration and starting temperature (fridge-cold vs room-temp rest) change actual cook time.

Doneness and food safety

  • Use an instant‑read meat thermometer in the thickest part of the breast and the innermost part of the thigh, avoiding the bone. Safe doneness is 165°F (74°C).
  • Let the turkey rest (usually 20–30 minutes) before carving so juices redistribute and it stays more moist.

If your turkey is stuffed, make sure the center of the stuffing also reaches 165°F; if it doesn’t, keep cooking or remove the stuffing and heat it separately.

Quick per‑pound reference table (roast at 325°F)

[5] [3] [5][3] [3] [5] [3] [5] [3] [5] [3] [1][5] [1][3]
Turkey weight Unstuffed (approx.) Stuffed (approx.)
10 lb ~2 to 2.5 hours ~2.5 to 3 hours
12 lb ~2.5 to 3 hours ~3 to 3.5 hours
14 lb ~3 to 3.25 hours ~3.5 to 4 hours
16 lb ~3.25 to 3.75 hours ~4 to 4.5 hours
18 lb ~3.75 to 4 hours ~4.5 to 5 hours
20 lb ~4 to 4.5 hours ~4.5 to 5 hours

Extra tips that affect time

  • Starting from fridge‑cold versus letting the turkey sit at room temperature for about 1 hour can add noticeable time if it goes in very cold.
  • High‑heat “blast then lower” methods (for example 20 minutes at 400–450°F, then reduce to ~325°F) can shorten total time slightly, but the thermometer still rules.
  • Ovens can run hot or cold by 25–50°F, so an inexpensive oven thermometer plus a meat thermometer helps avoid a dry bird or undercooked center.

If you share your turkey’s weight, whether it’s stuffed, and your oven temperature, a more precise time range can be suggested.