Case 1
- Turkey weight (lb)
- 12lb
- Stuffed or unstuffed?
- Unstuffed
156min
Open with these valuesTurkey Cooking Time Calculator
156min
Result: 156 minThirteen minutes per pound unstuffed, fifteen stuffed, in a 325 °F oven: a 12 lb bird lands at 156 minutes, about 2 h 36. Treat that as the earliest it could be done — the USDA table gives 2¾ to 3¾ hours for the same bird. Only a thermometer reading 165 °F in breast, thigh and stuffing ends the roast.
The numbers at a glance
Held fixed: Stuffed or unstuffed? Unstuffed.
| Turkey weight (lb) (lb) | Result (min) |
|---|---|
| 6.0 | 78 |
| 8.0 | 104 |
| 10.0 | 130 |
| 12.0Your value | 156 |
| 14.0 | 182 |
| 16.0 | 208 |
| 18.0 | 234 |
Worked examples
Case 2
- Turkey weight (lb)
- 12lb
- Stuffed or unstuffed?
- Stuffed
180min
Open with these valuesCase 3
- Turkey weight (lb)
- 20lb
- Stuffed or unstuffed?
- Unstuffed
260min
Open with these valuesHow it's calculated
minutes = weight in lb × 13 unstuffed, × 15 stuffed, at 325 °F
- StepEnter the weight of the whole bird in pounds; the packaging usually prints it.
- StepSay whether the cavity is stuffed — stuffing costs roughly two more minutes per pound.
- StepRead the estimate as an earliest time, then allow about 20 minutes of resting afterwards.
- ResultStart probing 45 minutes early: 165 °F in breast, thigh and stuffing is what ends the roast.
What this number means
The thermometer ends the roast, not the clock
The thickest part of the breast and the innermost thigh must reach 165 °F, and in a stuffed bird the centre of the stuffing has to reach it too. Colour and elapsed time are not a test.
Read the estimate as the earliest time
The per-pound rule sits at or below the bottom of the USDA brackets, and for small or stuffed birds it falls well short. An 8 lb stuffed bird gives 2 hours here against 3 to 3½ hours in the table above.
Start probing 45 minutes early
Use the estimate to decide when the bird goes in, never when it comes out. Then allow about 20 minutes of resting before carving.
The field takes pounds, nothing else
The rule itself is stated per pound and the source table is bracketed in pounds. Divide a kilogram figure by 0.4536, so a 5 kg bird is about 11 lb.
Commonly misread
The timer went off, so the turkey is done.
The time is an estimate; what ends the roast is 165 °F in breast, thigh and stuffing. Measure at the thickest part instead of trusting the clock.
13 minutes per pound is the official USDA figure.
It is a common rule of thumb; the USDA table gives ranges per weight bracket instead. A 12 lb unstuffed bird is 2 h 36 here against 2¾ to 3¾ hours there.
Stuffing does not change the cooking time.
Stuffing starts cold and dense in the slowest-heating part of the bird, and its centre has to reach 165 °F as well. That costs roughly two more minutes per pound.
I can carve it straight out of the oven.
Give it about 20 minutes so the juices redistribute. Carryover cooking also pushes the internal temperature up a few more degrees while it sits.
Reference table
| Bird | USDA range at 325 °F | This estimate (min) |
|---|---|---|
| 8 lb, unstuffed | 8–12 lb bracket: 2¾ to 3 h | 104 |
| 8 lb, stuffed | 8–12 lb bracket: 3 to 3½ h | 120 |
| 10 lb, unstuffed | 8–12 lb bracket: 2¾ to 3 h | 130 |
| 12 lb, unstuffed | on the 8–12 / 12–14 lb edge: 2¾ to 3¾ h | 156 |
| 12 lb, stuffed | on the 8–12 / 12–14 lb edge: 3 to 4 h | 180 |
| 16 lb, unstuffed | 14–18 lb bracket: 3¾ to 4¼ h | 208 |
| 16 lb, stuffed | 14–18 lb bracket: 4 to 4¼ h | 240 |
| 20 lb, unstuffed | on the 18–20 / 20–24 lb edge: 4¼ to 5 h | 260 |
Questions
How long do you cook a turkey per pound?
At 325 °F, plan on roughly 13 minutes per pound unstuffed and 15 minutes per pound stuffed, so a 12 lb unstuffed bird works out to 156 minutes or about 2 h 36. That is a rule of thumb, not a published figure. Always confirm doneness with a thermometer rather than the clock.
Why is the USDA range longer than this estimate?
The per-pound rule sits at or below the bottom of the official brackets, and for small or stuffed birds it falls well short: 8 lb stuffed gives 2 hours here against 3 to 3½ hours in the USDA table. Use the estimate to decide when the bird goes in, never when it comes out. The reference table above prints the official bracket next to every figure.
What temperature should turkey reach?
The thickest part of the breast and the innermost thigh must reach 165 °F, or 74 °C. If the bird is stuffed, the centre of the stuffing has to hit 165 °F too. A meat thermometer is the only reliable test — colour and elapsed time are not.
Why does a stuffed turkey take longer?
Stuffing starts out cold and dense and sits in the slowest-heating part of the bird, the cavity. Heat has to travel all the way to the centre of it and bring that to 165 °F as well, which adds roughly two minutes per pound over an unstuffed bird of the same weight.
Can I enter the weight in kilograms?
No, the field is pounds, because the rule itself is stated per pound and the source table is bracketed in pounds. Divide a kilogram figure by 0.4536 to get pounds, so a 5 kg bird is about 11 lb. Rounding to the nearest half pound is plenty of precision for an estimate this rough.
Do I need to let the turkey rest?
Yes, give it about 20 minutes before carving. Resting lets the juices redistribute so the meat stays moist, and carryover cooking pushes the internal temperature up a few more degrees while it sits.
Sources and last check
Information, not professional advice.