Daily Outputs

Turkey Cooking Time Calculator

Enter the weight, how you're cooking it, and when you want to eat. You'll get an estimated cooking time and the latest time the turkey should go in, including 30 minutes of resting.

Estimated cooking time
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Turkey goes in by
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Doneness
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Planning the whole meal? Use the Thanksgiving turkey planner.

  • 8–12 lb

    Oven 325°F, unstuffed
    2 hr 45 min – 3 hr
    Oven 325°F, stuffed
    3 hr – 3 hr 30 min
    Smoker 275–300°F
    2 hr 40 min – 5 hr
    Smoker 225–250°F
    4 hr – 8 hr

  • 12–14 lb

    Oven 325°F, unstuffed
    3 hr – 3 hr 45 min
    Oven 325°F, stuffed
    3 hr 30 min – 4 hr
    Smoker 275–300°F
    4 hr – 5 hr 50 min
    Smoker 225–250°F
    6 hr – 9 hr 20 min

  • 14–18 lb

    Oven 325°F, unstuffed
    3 hr 45 min – 4 hr 15 min
    Oven 325°F, stuffed
    4 hr – 4 hr 15 min
    Smoker 275–300°F
    4 hr 40 min – 7 hr 30 min
    Smoker 225–250°F
    7 hr – 12 hr

  • 18–20 lb

    Oven 325°F, unstuffed
    4 hr 15 min – 4 hr 30 min
    Oven 325°F, stuffed
    4 hr 15 min – 4 hr 45 min
    Smoker 275–300°F
    6 hr – 8 hr 20 min
    Smoker 225–250°F
    9 hr – 13 hr 20 min

  • 20–24 lb

    Oven 325°F, unstuffed
    4 hr 30 min – 5 hr
    Oven 325°F, stuffed
    4 hr 45 min – 5 hr 15 min
    Smoker 275–300°F
    6 hr 40 min – 10 hr
    Smoker 225–250°F
    10 hr – 16 hr

Oven times are from the USDA. Smoker times are estimates; wind, cold weather, and opening the lid all add time.

How the cooking time is estimated

Oven times come straight from the USDA’s roasting chart for a 325°F oven. The calculator finds your turkey’s weight bracket and shows its range.

Smoker times use minutes per pound: about 30 to 40 minutes per pound at 225–250°F, and 20 to 25 minutes per pound at 275–300°F. Smokers vary much more than ovens, so treat these as a planning guide.

The start time counts back from dinner using the longest estimate plus 30 minutes of resting. If the turkey finishes early, tent it with foil. It will stay hot for about an hour, which leaves the oven free for side dishes.

Smoking a turkey

  • Don’t stuff it. Stuffing warms too slowly at low smoker temperatures to be safe.
  • Watch the size. At 225–250°F, a bird over 12 lb can stay in the 40–140°F danger zone too long. Turn the heat up to 275°F or more, or spatchcock it so it cooks faster and more evenly.
  • Use a probe thermometer with a remote readout so you’re not opening the lid. Every peek adds time.
  • Plan for weather. Cold, wind, and rain can add an hour or more to an outdoor cook.

Tips for a juicy roast turkey

  • Pat the skin dry and season it the night before for crispier skin.
  • Roast on a rack in a shallow pan so heat reaches the underside.
  • Start checking the temperature 30 to 45 minutes before the shortest estimate.
  • Pull it out at 165°F in the breast and let it rest before carving.

Oven times follow the USDA’s turkey roasting chart.

Frequently asked questions

How long do you cook a turkey per pound?

At 325°F, an unstuffed turkey takes roughly 13 to 18 minutes per pound for a 12 to 20 lb bird. Larger birds need fewer minutes per pound. A smoker at 225–250°F takes about 30 to 40 minutes per pound.

What temperature should turkey be cooked to?

165°F, measured with a food thermometer in the thickest part of the breast, the innermost part of the thigh, and the wing. If the turkey is stuffed, the center of the stuffing must also reach 165°F.

Should I cook my turkey at 325°F or 350°F?

The USDA recommends an oven of at least 325°F. Most recipes use 325°F, and the times in this calculator are for 325°F. At 350°F, start checking the temperature about 30 minutes earlier.

What temperature should I smoke a turkey at?

Between 225°F and 300°F. Lower heat gives more smoke flavor, but turkeys over about 12 lb can spend too long warming up. For a big bird, use 275°F or higher, or spatchcock it.

Does a stuffed turkey take longer to cook?

Yes, usually 15 to 30 minutes longer, because the stuffing in the middle has to reach 165°F too.

Should I cover my turkey with foil?

You can roast it uncovered and tent the breast loosely with foil once it's golden, usually two-thirds of the way through, to stop it from over-browning.

Why is my turkey done early or late?

Oven accuracy, how cold the bird was going in, roasting pan size, and how often the door is opened all change the time. That's why the calculator gives a range and the thermometer has the final say.

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