Turkey roasting time at 325°F: the chart by weight, stuffed or not

The full FSIS chart at 325°F

FSIS gives roasting time by weight range, not per pound, and only for an oven set to 325°F. The times assume a fresh or fully thawed turkey that starts at fridge temperature, 40°F or below. [S1] [S2]

Whole-turkey rows are the same on both FSIS pages. The breast rows combine them: Turkey Basics splits the unstuffed breast times at 6 pounds, and only Let’s Talk Turkey lists a stuffed breast. [S1] [S2]

The rows share their end weights, so a 12, 14, 18 or 20 pound turkey sits in two rows. Our reading: plan from the longer one. If it gets to temperature sooner, it’s done sooner. [S1]

Why 325°F is the floor

Both FSIS pages say to set the oven no lower than 325°F, and the timetables are built for that setting. Turkey Basics adds that preheating isn’t necessary. [S1] [S2]

If you roast hotter, these times no longer apply, so lean on the thermometer and start checking earlier. The chart can’t account for your oven either: FSIS notes that an oven may heat unevenly or run off its dial setting. [S2]

Stuffed or not

For optimum safety, FSIS doesn’t recommend stuffing the turkey. It suggests baking the stuffing outside the bird in a casserole for more even cooking, and checking it with a food thermometer: it must reach 165°F. [S1] [S2]

If you do stuff it, FSIS says:

• Prep ahead, mix late. Make the parts ahead, but keep wet and dry ingredients separate and chill the wet ones (butter or margarine, cooked celery and onions, broth). Mix them just before filling the turkey. [S1]
• Fill loosely and cook right away. Stuff the cavities loosely and put the turkey straight into the oven. [S1] [S2]
• Allow more time. Use the stuffed column. A 14 to 18 pound turkey goes from 3¾ to 4¼ hours unstuffed to 4 to 4¼ hours stuffed. [S1] [S2]
• Check the middle of the stuffing. The center of the stuffing has to reach 165°F, as well as the turkey. [S1] [S2]
• Rest, then empty it. Let the turkey stand 20 minutes, then remove all the stuffing and carve. [S1] [S2]

Pan, rack and foil

• Rack in a shallow pan. Turkey Basics says breast-side up on a flat wire rack in a shallow roasting pan 2 to 2½ inches deep. [S1] [S2]
• Optional extras. Tuck the wing tips under the shoulders (FSIS calls this “akimbo”) for more even cooking, and add ½ cup of water to the bottom of the pan. [S1] [S2]
• Foil tent, early or late. If the pan has no lid, FSIS says you can tent heavy-duty foil over the turkey for the first 1 to 1½ hours, then remove it for browning. Or add the foil after it reaches the color you want, to stop it overbrowning. [S1] [S2]
• Thermometer in from the start. An oven-proof thermometer can go into the thickest part of the inner thigh at the start, so you can watch the temperature as it cooks. [S1]
• Oven bag. If you use one, follow the bag maker’s directions. [S1]

Why your turkey may not match the chart

Turkey Basics lists what can push the time either way: [S2]

• A partially frozen turkey takes longer, and so does a stuffed one.
• An oven may heat unevenly, or its temperature may be off.
• Dark roasting pans cook faster than shiny metal ones.
• The pan’s depth and size can cut heat circulation.
• A foil tent left on the whole time can slow cooking.
• A roasting pan lid speeds cooking, and an oven cooking bag can too.
• Rack position affects how evenly it cooks.
• A turkey or pan too large for the oven blocks heat circulation.

Roasting from frozen

FSIS says it’s safe to cook a turkey that’s still frozen. It takes at least 50 percent longer than the thawed time. Take the giblet packages out partway through, carefully, with tongs or a fork. [S1]

For a 16-pound unstuffed turkey, 50 percent more than 3¾ to 4¼ hours works out to at least about 5 hours 40 minutes to 6 hours 25 minutes (our arithmetic, rounded up to 5 minutes). A frozen pre-stuffed turkey is different: FSIS says not to thaw it and to follow the package directions. [S1]

To thaw instead, our turkey thawing guide has the fridge and cold-water times. [S1]

Work out your oven start time

Enter the weight on the label, pick the type, and set your dinner time.

The planner uses the FSIS 325°F timetable. It plans the oven start from the long end of the range plus a 20-minute rest, and the first temperature check from the short end. It can’t see your oven or your turkey, and the thermometer has the final say.

Worked example: dinner at 3 p.m.

Say it’s a 16-pound turkey, thawed and unstuffed, for 3 p.m. on Thanksgiving, Thursday, November 26. FSIS puts it at 3¾ to 4¼ hours at 325°F. [S1] [S3]

1. 3:00 p.m. Dinner.
2. 2:40 p.m. Out of the oven at the latest, for the 20-minute rest. [S1]
3. 10:25 a.m. Into the oven: 4¼ hours before 2:40 p.m.
4. 2:10 p.m. First temperature check: 3¾ hours after 10:25 a.m.

Stuffed, the same turkey takes 4 to 4¼ hours, so the start stays at 10:25 a.m. and the first check moves to 2:25 p.m. The middle of the stuffing has to reach 165°F too. Our Thanksgiving 2026 plan covers the weeks before. [S1] [S2]

When it’s done

FSIS says a whole turkey is safe at 165°F, measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. With an oven-proof thermometer, once the thigh hits 165°F, check the wing and breast too. You can cook it hotter if you like it that way. [S1] [S2]

A pop-up indicator isn’t enough on its own: FSIS says to check those same three spots with a food thermometer as well. Then let the turkey stand 20 minutes so the juices set and it carves more easily. Our safe meat temperatures guide covers where and how to read a thermometer. [S1] [S2]

Before you roast

Quick answers