How Long to Cook a Turkey: USDA Timetable by Weight

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

A 12 to 14 pound unstuffed turkey roasted at 325°F (165°C) will take approximately 3 to 3 3/4 hours to cook. The single most important step for safety and quality is to verify doneness with a food thermometer. The turkey is ready when it reaches an internal temperature of 165°F (74°C).

The cooking times in the USDA timetable are estimates for a fresh or completely thawed turkey. Use these times to plan your cooking schedule, but rely on a thermometer for the final result. The chart provides estimates for various weights of whole turkeys, both stuffed and unstuffed, as well as common turkey parts like breasts and thighs.

How Long to Cook a Turkey: time chart

Table source: USDA timetable for fresh or thawed turkey at 325°F, as published by University of Illinois Extension. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

• Check the innermost part of the thigh and wing and the thickest part of the breast
• If stuffed, the center of the stuffing must also reach 165°F
• These times are for a fresh or fully thawed turkey

Factors that affect roasting time

The times in the roasting chart are a starting point. Several factors can make a turkey cook faster or slower than the estimate, which is why a thermometer is essential.

• Weight and Shape: A larger, heavier turkey will take longer to cook than a smaller one. The shape also matters; a flatter, wider bird may cook more quickly than a compact, round one of the same weight.
• Stuffing: A stuffed turkey takes longer to cook than an unstuffed one. The stuffing acts as an insulator, slowing heat transfer to the inside of the bird. For safety, the center of the stuffing must also reach 165°F (74°C).
• Starting Temperature: The times assume a fully thawed turkey, likely at refrigerator temperature. A turkey that is still partially frozen or very cold will require a longer cooking time.
• Oven Accuracy: The temperature of an oven may not be perfectly accurate. An oven that runs hotter than its setting will cook the turkey faster, while a cooler oven will take longer. Using an oven thermometer can help you verify your oven’s temperature.

How to tell when the turkey is done

The only reliable way to know if a turkey is safely cooked is to use a food thermometer. Color is not a dependable indicator of doneness. All poultry must reach a safe minimum internal temperature of 165°F (74°C) to destroy harmful bacteria.

To check the temperature correctly:

• Insert the thermometer into the thickest part of the thigh, making sure not to touch the bone. The bone conducts heat and can give an inaccurate, high reading.
• Check the temperature in two other locations: the innermost part of the wing and the thickest part of the breast. All locations must read at least 165°F (74°C).
• If the turkey is stuffed, insert the thermometer into the center of the stuffing. It must also register 165°F (74°C).

Once the turkey reaches the correct temperature, remove it from the oven. Allow the whole turkey to rest before carving. This lets the juices redistribute throughout the meat.

Tips for better results

Following a few basic techniques can help you achieve a well-cooked turkey.

• Ensure it is fully thawed. A frozen or partially frozen turkey will cook unevenly, with the outside potentially overcooking before the inside is safe to eat. The timetable is only for fully thawed poultry.
• Use a roasting pan with a rack. Placing the turkey on a rack elevates it, allowing hot air to circulate completely around the bird. This promotes more even cooking and helps the skin on the bottom to brown.
• Do not rely on the pop-up timer. Some turkeys come with a pop-up temperature indicator. These can be unreliable and are not a substitute for a properly placed food thermometer. We suggest using an instant-read thermometer to check multiple spots.
• Rest the turkey before carving. Tent the turkey loosely with foil and let it rest after removing it from the oven. This step allows the meat to reabsorb its juices. Carving too soon will cause the juices to run out, leaving the meat dry.

Sources and method

• USDA FSIS Safe Minimum Internal Temperature Chart
• USDA timetable for fresh or thawed turkey at 325°F, as published by University of Illinois Extension
• Time ranges not marked as USDA are typical ranges from standard cooking practice

Last checked October 21, 2026.