It usually takes about 2½ to 4½ hours to cook a whole turkey in an electric roaster at 350°F, depending on the bird’s weight, but the safest guide is minutes per pound plus internal temperature, not the clock alone.

Core timing guideline

Most roaster-oven turkey recipes recommend planning in minutes per pound at 350°F, then confirming doneness with a thermometer.

  • Common ranges you will see:
    • 10–12 minutes per pound (faster, often when started hotter, like 400–450°F for the first 30 minutes).
* Around 13 minutes per pound at 350°F for an unstuffed turkey.
  • No matter what time you calculate, the turkey is done when the breast hits 165°F and the thigh about 170–180°F.

Approximate time by weight (roaster at 350°F)

These are ballpark figures for unstuffed birds; always start checking early.

  • 10–12 lb: about 2½–3 hours.
  • 12–14 lb: about 3–3½ hours.
  • 14–16 lb: about 3½–4 hours.
  • 16–20 lb: about 4–4½ hours.
  • 20–24 lb: about 4½–5 hours.

Stuffed vs. unstuffed

Stuffing changes the timing and food-safety risk, so most newer guides suggest cooking stuffing separately.

  • Stuffed turkeys generally need an extra 30–60 minutes in a roaster.
  • If you do stuff:
    • Make sure the center of the stuffing also reaches at least 165°F.
    • Expect the bird to cook more slowly and start checking temps well before your “latest” time.

Typical roaster-oven method

Many roaster recipes use a quick high-heat blast, then lower temp for the rest of the cook.

  • Preheat roaster and cook:
    • 30 minutes at 400–450°F to help browning.
* Then reduce to 350°F and cook roughly 10–13 minutes per pound until internal temps are reached.
  • Let the turkey rest:
    • Tent with foil and rest 20–30 minutes (up to about an hour) before carving so juices redistribute.

Quick safety and success tips

A few key points matter more than a perfect time chart.

  • Always use a meat thermometer : check the thickest part of the breast and thigh without touching bone.
  • Start checking internal temperature 20–30 minutes before the earliest estimated time so you don’t overcook, since some roasters run hot and cook faster.
  • If your roaster manual has its own chart, follow that and use online times as a backup reference.

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