For a whole turkey, time depends on weight, oven temperature, and whether it’s stuffed, but the safest rule is to cook until the internal temperature hits 165°F (74°C) in the thickest part of the breast and thigh.

Core timing guideline

  • For a typical roasted, unstuffed turkey at around 325°F (163°C), many cooks use about 13–15 minutes per pound as a rough guide.
  • Example: a 12 lb turkey would be roughly 2.5–3 hours, but you should start checking with a thermometer earlier.
  • Always let the turkey rest 20–30 minutes before carving so juices redistribute and it finishes coming up to safe temperature.

Simple step-by-step

  1. Preheat the oven to 325°F (163°C).
  1. Pat the turkey dry, season, and place breast-side up in a roasting pan.
  1. Roast using the minutes-per-pound estimate as a guide, but start checking 30–45 minutes before the “scheduled” finish.
  1. Insert a meat thermometer in the thickest part of the breast and the inner thigh; once both read at least 165°F (74°C), it’s done.
  1. Tent loosely with foil and rest 20–30 minutes before carving.

Safety and dryness tips

  • Rely on a thermometer, not only time; oven thermostats are often inaccurate by 25–50°F.
  • Do not overcook to “be extra safe” or you’ll end up with a dry bird; safety comes from reaching the correct internal temperature, not cooking for many extra hours.
  • If using stuffing, many experts recommend cooking it separately, because waiting for stuffing to heat through can overcook the turkey.

If you tell your turkey size

If you share:

  • Weight (in pounds or kg)
  • Whether it’s whole or just the breast
  • Stuffed or unstuffed
  • Oven type (regular or fan/convection)

a more precise time range and schedule can be suggested for your specific turkey.