Thanksgiving · Work backward from dinner
What time does the turkey go in?
Tell us when you want to eat. You get the size to buy, the moment to start thawing, the oven time and the minute to start checking the thermometer.
Where the times come from
Every number is from the USDA's turkey guide.
We use the timetables from the USDA Food Safety and Inspection Service consumer guide Let's Talk Turkey (updated November 17, 2023), for a 325 °F oven.
| Weight | Time |
|---|---|
| 4–8 lb (breast) | 1½–3¼ hr |
| 8–12 lb | 2¾–3 hr |
| 12–14 lb | 3–3¾ hr |
| 14–18 lb | 3¾–4¼ hr |
| 18–20 lb | 4¼–4½ hr |
| 20–24 lb | 4½–5 hr |
| Weight | Time |
|---|---|
| 6–8 lb (breast) | 2½–3½ hr |
| 8–12 lb | 3–3½ hr |
| 12–14 lb | 3½–4 hr |
| 14–18 lb | 4–4¼ hr |
| 18–20 lb | 4¼–4¾ hr |
| 20–24 lb | 4¾–5¼ hr |
| Method | Allow about |
|---|---|
| Refrigerator, 40 °F or below | 24 hr per 4–5 lb |
| Cold water, changed every 30 min | 30 min per lb |
| Cooking from frozen | At least 50% longer roast |
How the calculator reads those tables
- Size. Guests × pounds per guest, rounded up to a whole pound. Under 8 lb we suggest a bone-in breast; over 24 lb, two or more equal birds, because the tables stop at 24 lb.
- Oven time. We plan with the longest time in the row, so the bird is never late. On a shared edge (a 12 lb bird), the lower row applies. We tell you when the shortest time is up so you start checking early.
- Refrigerator thawing. We use the slower end, 24 hours per 4 lb, and finish thawing by the time the bird goes in. A thawed turkey keeps 1–2 days in the fridge, so starting a day early is fine.
- Cold water. 30 minutes per pound, ending when roasting starts. USDA says to cook it immediately after.
- Resting. 20 minutes before carving, so “out of the oven” is 20 minutes before dinner.
- Not covered. Frozen pre-stuffed turkeys (follow the package), convection ovens, deep frying, smoking and cooking bags. Several birds in one oven can take longer.
Quick answers
How much turkey per person?
USDA allows 1 pound per person for a whole turkey, fresh or frozen, and 1¼ pounds for a frozen pre-stuffed turkey. People who want leftovers often plan for more; that part is your call.
When should I start thawing a frozen turkey?
In the refrigerator, allow about a day for every 4 to 5 pounds: 3 to 4 days for a 12–16 lb bird, 5 to 6 days for 20–24 lb. Count back from the time it goes in the oven, not from dinner.
I forgot to thaw it. What now?
Use cold water (about 30 minutes per pound, water changed every 30 minutes, cooked right after), or roast it from frozen. Cooking from frozen is safe but takes at least 50% longer. Pull out the giblet package with tongs partway through.
Is the turkey done when the pop-up timer pops?
Check with a food thermometer anyway: 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. If the bird is stuffed, the center of the stuffing must reach 165 °F too.
Why rest the turkey for 20 minutes?
USDA suggests letting it stand 20 minutes before carving so the juices set and it carves more easily. The timeline builds this in.
Your numbers stay on this page
The timeline is calculated in your browser. We do not upload your guest count, dates or results, or put them in the URL. The site counts page requests and tool actions (start, calculate, copy, save, error) with a broad source category and the time, never the values you enter. Optional Google Analytics runs only if you allow it. Details: URNPC Tools privacy notice.