A good rule of thumb is that a whole turkey roasted in a standard oven at around 325–350°F (160–175°C) takes about 13–20 minutes per pound, depending on size and whether it is stuffed, but you should always cook to temperature, not just time. The turkey is safely done when the thickest part of the thigh (and the center of any stuffing) reaches at least 165–175°F (74–80°C), and the juices run clear.

Quick Scoop

  • For a whole unstuffed turkey at 325–350°F:
    • About 2.5–3 hours for 9–11 lb.
* About **3–4 hours** for 12–18 lb.

* About **4–5+ hours** for 18–24 lb.
  • For stuffed turkeys , add extra time and be sure the stuffing also hits at least 165°F (74°C) in the center.
  • Some guides also estimate around 25–40 minutes per kilogram , depending on the type of bird and oven, at roughly 180°C.
  • Modern “fast” or slow‑cook methods can change the time a lot (for example, high heat then low, or 90‑minute spatchcocked turkeys), which is why a thermometer is essential.

Why time is only a guideline

Oven temperature accuracy, how often the door is opened, whether the bird is trussed or stuffed, and the starting temperature (fridge‑cold vs room‑temp rest) can all shift the actual cooking time by quite a bit. Forum discussions about overcooked or surprisingly fast‑cooking turkeys show that relying on time alone can lead to very dry meat or undercooked centers, especially around 12–15 lb birds roasted for more than 6 hours.

Safe internal temperatures

  • Thickest part of thigh : at least 165–175°F (74–80°C) , with many traditional guides using 180°F (82°C) for the thigh.
  • Thickest part of breast : at least 165°F (74°C).
  • Stuffing (if inside bird) : at least 165°F (74°C) in the very center.

A simple instant‑read meat thermometer is the most reliable way to know how long your turkey really needs, and to pull it as soon as it is safely cooked and still juicy.