Holiday, handled
Turkey Timing. No Guesswork.
Dates on the calendar. Thermometer in a drawer you can actually find.
Thaw in the refrigerator.
Allow about 24 hours per 4–5 pounds, at 40°F or below, on a tray that catches juices. A thawed turkey can stay refrigerated 1–2 additional days. Never thaw it on the counter.
- 4–12 lb: approximately 1–3 days.
- 12–16 lb: 3–4 days; 16–20 lb: 4–5 days.
- 20–24 lb: 5–6 days. Allow extra margin rather than planning to the hour.
Plan approximate roasting time.
For a fully thawed, unstuffed whole turkey in a 325°F oven, USDA’s estimates are listed below. These are planning ranges, not a doneness test.
- 8–12 lb: 2¾–3 hours; 12–14 lb: 3–3¾ hours.
- 14–18 lb: 3¾–4¼ hours; 18–20 lb: 4¼–4½ hours.
- 20–24 lb: 4½–5 hours. These ranges do not cover stuffed, frozen, or spatchcocked birds.
Let temperature make the decision.
Check at least 165°F in the thickest breast and innermost thigh and wing, avoiding bone. Bake stuffing separately and check its center reaches 165°F too. Rest the turkey about 20 minutes before carving.
- Use a reliable food thermometer.
- Follow product directions for specialty preparations.
- If your bird is still frozen, use USDA’s specific frozen-turkey guidance rather than these times.
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