A 25 pound turkey usually takes about 4½–5 hours at 325°F (163°C) if unstuffed, and about 5–6 hours if stuffed, but doneness should always be judged by temperature, not time.

Key time and temperature

  • For an unstuffed 25 lb turkey at 325°F, plan roughly 10–12 minutes per pound, so about 4½–5 hours total.
  • For a stuffed 25 lb turkey at 325°F, plan about 15–17 minutes per pound, so around 5–6½ hours.
  • The turkey is safely done when:
    • Breast meat reaches 165°F
    • Thigh (deepest part) reaches 175°F
    • Stuffing (if any) in the cavity reaches 165°F

Simple step‑by‑step plan

  1. Preheat oven to 325°F (163°C).
  1. Pat the turkey dry, season, and place breast‑side up on a rack in a roasting pan.
  1. Start checking temperature around the 4‑hour mark; large birds can sometimes cook faster or slower depending on the oven and whether the turkey was fully thawed.
  1. Tent loosely with foil if the skin is browning too fast, then remove the foil for the last 30–45 minutes for crisping.
  1. When the thickest part of the breast and thigh hit the target temperatures, remove the turkey and let it rest 20–30 minutes before carving so the juices redistribute.

Safety and thawing tips

  • Always fully thaw a 25 lb turkey in the refrigerator; this can take 5–6 days for a bird that large.
  • Never rely only on the clock; large turkeys can be undercooked inside even after many hours if started partially frozen, which is why a meat thermometer is essential.

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