How Long to Roast a Turkey? | Timing by Weight

Roast an unstuffed whole turkey at 325°F for 13 to 15 minutes per pound, with a standard 15-pound bird taking about 3½ hours, until the thickest part of the thigh reaches 165°F.

The exact roasting time depends on the bird’s weight and whether it’s stuffed, but the math is straightforward: 13–15 minutes per pound at 325°F for an unstuffed turkey, with a minimum add-on of 30 minutes if you stuff it. The one number that never changes is the safety target — 165°F in the thigh, breast, and wing, verified by a food thermometer. Relying on the pop-up timer or the bird’s golden-brown skin is a gamble you don’t want to take.

Unstuffed Turkey Roasting Times at 325°F

All times below assume a conventional oven preheated to 325°F and an unstuffed bird placed breast-side up on a rack in a shallow pan. If you’re roasting a breast-only cut, follow the first row — it cooks faster per pound.

The table compresses the standard USDA-recommended ranges. For any weight not listed, calculate roughly 14 minutes per pound and check temperature early.

Stuffed Turkey: Add at Least 30 Minutes

Stuffing the bird adds density inside the cavity, which slows heat penetration. Expect the total roasting time to increase by at least 30 minutes, and sometimes more for larger birds. A 14–18 lb stuffed turkey takes about 4–4¼ hours instead of 3¾–4¼ hours for an unstuffed one.

The critical rule: the stuffing itself must also reach 165°F. If the turkey hits temperature but the stuffing still reads low, scoop the stuffing into a baking dish and finish it in the oven so you don’t overcook the bird.

Step-by-Step Roasting Plan

Set yourself up for a no-surprise bird by following this sequence, drawn from the USDA’s turkey roasting guidelines and Butterball’s standard method.

• Preheat the oven to 325°F. Remove the neck, giblets, and any gravy packet from the cavities. Leave the plastic leg clamp on — it’s oven-safe.
• Place the turkey breast-side up on a rack in a shallow roasting pan. Roast uncovered. For birds that brown too fast, tent loosely with foil for the first hour, then remove it.
• Baste sparingly (optional). If you baste, check the pan liquid every 30 minutes and add a splash of water if it’s dry. Rotate the pan once an hour for even cooking.
• Check temperature in three spots: the thickest part of the thigh (avoiding bone), the breast, and the wing. You’re looking for 165°F minimum. Some prefer thigh meat at 175°F for better texture, but 165°F is the safety line.
• Rest the turkey for 20–30 minutes (up to an hour) under a loose foil tent before carving. This lets the juices redistribute and carries the internal temperature another few degrees upward. Removing the bird at 160°F and resting it under foil will bring it safely to 165°F.

FAQs

Can I roast a frozen turkey without thawing?

Yes, but it takes at least 50% longer than the times above. The USDA strongly recommends thawing first for even cooking. If you must cook from frozen, remove the giblet packet with tongs halfway through when it’s loose enough to grab.

Is the pop-up timer reliable?

Not really. Pop-up timers can trigger late or early. A digital food thermometer is the only reliable way to confirm the turkey is safe — check the thickest part of the thigh, the breast, and the wing.

Should I rinse the turkey before roasting?

No. Rinsing raw poultry splashes bacteria around the sink and counter. Pat the skin dry with paper towels instead for crisper skin, then discard the towels.