For a whole turkey roasted in a conventional oven at 325°F (163°C), a good rule of thumb is:

  • Unstuffed turkey: about 13–15 minutes per pound, but many modern guides now suggest closer to 10–12 minutes per pound as long as you use a thermometer to confirm doneness.
  • Stuffed turkey: about 15–20 minutes per pound, since the stuffing slows down how quickly the heat reaches the center.

Always cook to temperature , not just time: the thickest part of the thigh and breast should reach 165°F (74°C) on a meat thermometer, and stuffing (if inside) should also reach 165°F.