For a 25 lb turkey, plan on about 4½–5 hours at 325°F if it’s unstuffed, and up to around 5–5½ hours if it’s stuffed, but always go by internal temperature, not just the clock.

Key timing guidelines

  • For large birds (20–24 lb), common roasting charts at 325°F give roughly 4 hours 30 minutes to about 5 hours 15 minutes for an unstuffed turkey.
  • General rules of thumb range from about 13–20 minutes per pound at typical roasting temperatures, which puts a 25 lb bird roughly in the 4½–6 hour window depending on oven temp and method.

Temperature and doneness

  • The turkey is done when the thickest part of the thigh and breast reach 165°F with a meat thermometer; this matters more than the exact time.
  • Let the turkey rest 20–30 minutes before carving so the juices redistribute and the meat stays moist.

Stuffed vs. unstuffed

  • If you stuff the turkey, cooking time increases; many guides suggest closer to the high end of 20–25 minutes per pound at 325°F for stuffed birds of any size.
  • The center of the stuffing should also reach 165°F for food safety, so check it with a thermometer before serving.

Example plan for 25 lb turkey

  • Unstuffed at 325°F: start checking internal temperature around 4½ hours; expect up to about 5–5¼ hours.
  • Stuffed at 325°F: expect closer to about 5–5½ hours, and verify both thigh and stuffing reach 165°F.

Bottom line: Use the time as a guideline, but rely on a good meat thermometer to decide when your 25 lb turkey is truly ready.

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