A 16‑pound turkey typically takes about 3½ to 4 hours at 325°F (163°C), but you should always go by internal temperature, not time alone.

Key timing guidelines

  • For an unstuffed 16 lb turkey at 325°F, plan on roughly 13 minutes per pound, which comes out to about 3 hours 30 minutes to just under 3 hours 45 minutes.
  • Many roasting charts round this to a range of about 3 hours 30 minutes to 4 hours, depending on your oven and how often you open the door.
  • If the turkey is stuffed, add time; stuffed birds can take closer to 4 to 4½ hours at 325°F for this weight.

Doneness temperature (most important)

  • The turkey is done when a meat thermometer in the thickest part of the thigh and breast reads 165°F (74°C).
  • Start checking around the 3‑hour mark so you do not overcook, especially if your oven runs hot.

Simple step‑by‑step plan

  1. Preheat oven to 325°F (163°C).
  1. Pat turkey dry, season, and place breast‑side up on a rack in a roasting pan.
  2. Roast for about 3½ hours, beginning to check internal temperature after 3 hours.
  1. Remove from oven once it reaches 165°F in thigh and breast.
  2. Tent loosely with foil and rest 20–30 minutes before carving so the juices redistribute.

Quick Scoop (recap)

  • 16 lb unstuffed at 325°F: about 3½–4 hours.
  • 16 lb stuffed at 325°F: closer to 4–4½ hours.
  • Always trust the thermometer (165°F) over the clock for safe, juicy turkey.

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