Turkey timing calculator
Enter the weight of your turkey and the time you want to sit down. It tells you when to start thawing, when the bird goes in the oven and when to take it out, with time to rest. Everything runs in your browser and nothing is stored.
Where the numbers come from
Roasting times are the USDA Food Safety and Inspection Service timetable for an unstuffed turkey in a 325 °F (165 °C) oven. Published copies of the chart differ by up to 15 minutes in places, and every oven is different, so the calculator plans for the slower end of each range and you will usually be early. Cook until a food thermometer reads 165 °F (74 °C) in the thickest part of the breast, the innermost part of the thigh and the wing. The USDA advises cooking stuffing in a separate dish rather than inside the bird.
| Weight | Roasting time | Fridge thaw (as planned here) |
|---|---|---|
| 8 to 12 lb (3.6 to 5.4 kg) | 2¾ to 3 hours | 2 to 3 days |
| 12 to 14 lb (5.4 to 6.4 kg) | 3 to 3¾ hours | 3 to 4 days |
| 14 to 18 lb (6.4 to 8.2 kg) | 3¾ to 4¼ hours | 4 to 5 days |
| 18 to 20 lb (8.2 to 9.1 kg) | 4¼ to 4½ hours | 5 days |
| 20 to 24 lb (9.1 to 10.9 kg) | 4½ to 5 hours | 5 to 6 days |
Thawing in the fridge takes about 24 hours for every 4 to 5 pounds, and the calculator rounds up with 24 hours per 4 pounds. A thawed turkey keeps for 1 to 2 days in the fridge. Thawing in cold water takes about 30 minutes per pound with the water changed every 30 minutes, and the bird must be cooked straight away. A turkey roasted from frozen takes at least 50 percent longer.
The turkey is only one dish. The stuffing, the casseroles and the rolls all want the same oven. One Oven Dinner is a $5 offline planner that fits the whole menu around your turkey and prints one page. See an example plan.