You generally cook a whole turkey for about 13–15 minutes per pound at 325°F (163°C), but the only truly safe rule is to cook it until the thickest part of the breast and thigh reach 165°F (74°C) on a meat thermometer.

Key timing guidelines

  • For an unstuffed turkey at around 325°F, plan roughly 10–15 minutes per pound as a guideline, not a rule.
  • For a stuffed turkey, add extra time, closer to 15–17 minutes per pound, since the stuffing slows down how quickly the heat reaches the center.
  • Many home cooks use charts such as “about 13 minutes per pound” (for example, a 12 lb turkey taking just over 2.5–3 hours) as an estimate, then rely on a thermometer to finish.

Example cook times

  • 10 lb turkey: ~2–2.5 hours at a hot start (around 400°F briefly) then 325°F, depending on your oven.
  • 12–14 lb turkey: roughly 2.5–3.5 hours in total with a similar method (short hot blast, then 325°F), again as an estimate.
  • 20 lb turkey: about 4–4.5 hours, often at 325°F, if unstuffed; stuffed can push closer to 5 hours.

Temperature, not just time

  • Use an instant‑read or leave‑in meat thermometer ; time alone can make you under‑ or overcook the bird.
  • Check in two places: thickest part of the breast and innermost thigh (avoiding the bone); both should read 165°F (74°C).
  • Ovens can run hot or cold by 25–50°F, which is why forum cooks often stress “cook it till it’s done, not till the timer says so.”

Simple step‑by‑step plan

  1. Preheat the oven to 325°F (or follow a chart that starts briefly around 400–450°F, then drops to 325°F).
  1. Pat the turkey dry, season as you like, and place it on a rack in a roasting pan.
  1. Roast using the minutes‑per‑pound estimate, but start checking the internal temp 30–45 minutes before the earliest predicted finish.
  1. When the breast and thigh reach 165°F, remove the turkey and let it rest 20–30 minutes before carving so the juices redistribute.

Quick forum‑style tip

  • Home cooks on cooking forums often say: “Figure your target eating time , count backward using the minutes‑per‑pound guideline, then build side‑dish timing around when the turkey should be done and resting.”
  • Many also warn that overcooking (for example, 6+ hours for a 13 lb bird) turns turkey dry and stringy, even though it is very safe, so relying on the thermometer is the best compromise between safety and juiciness.

Information gathered from public forums or data available on the internet and portrayed here.