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Simple Roast Turkey With USDA Cooking Times by Weight
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If this is your first turkey, take a breath - it's mostly waiting. The two things that really matter are thawing it in time and checking it with a thermometer, so grab a reliable instant-read thermometer and a roasting pan with a rack (both on Amazon) if you don't have them yet.
Short answer: roast an unstuffed turkey at 325 °F. A 12 to 14 pound bird takes about 3 to 3¾ hours; a 14 to 18 pound bird about 3¾ to 4¼ hours. It's done at 165 °F in the thigh, the wing and the thickest part of the breast. Let it rest 20 to 30 minutes, then carve.
Simple Herb-Butter Roast Turkey
Times are for a 12 to 14 pound unstuffed turkey at 325 °F. For other sizes, use the timetable below - and always go by the thermometer, not the clock.
Ingredients
Turkey
- 1 whole turkey, 12 to 14 pounds, fully thawed, neck and giblets removed
- 1 medium onion, quartered
- 1 lemon, halved
- A few sprigs of fresh thyme and sage (optional, for the cavity)
- 1/2 cup (120 ml) water or chicken broth, for the pan (optional)
Herb butter
- 1/2 cup (1 stick, 113 g) unsalted butter, softened
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Heat the oven to 325 °F (163 °C) with a rack in the lower third.
- Take the neck and giblet bag out of the turkey (check both ends). There's no need to wash the turkey - just pat the skin dry with paper towels.
- Mash the soft butter with the sage, thyme, garlic, salt and pepper.
- Gently loosen the skin over the breast with your fingers. Spread about half the herb butter under the skin, right on the meat. Rub the rest all over the outside.
- Put the onion, lemon and herb sprigs inside the cavity. These are just for flavor - don't pack the bird with stuffing.
- Set the turkey breast side up on a rack in a shallow roasting pan, about 2 inches deep. Pour the water or broth into the pan if you like.
- Cover the turkey loosely with a tent of foil and put it in the oven.
- After 1 to 1 1/2 hours, take the foil off so the skin can brown.
- Start checking the temperature about 30 minutes before the timetable's shortest time. It's done when a food thermometer reads at least 165 °F (74 °C) in the innermost part of the thigh, the wing, and the thickest part of the breast.
- Move the turkey to a cutting board and let it rest for 20 to 30 minutes before carving.
How long to cook a turkey (by weight)
These are the USDA times for a thawed, unstuffed turkey in a 325 °F oven. Ovens run differently, so use them to plan your day, then trust the thermometer.
| Turkey weight | Unstuffed, at 325 °F |
|---|---|
| 8 to 12 pounds | 2¾ to 3 hours |
| 12 to 14 pounds | 3 to 3¾ hours |
| 14 to 18 pounds | 3¾ to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours |
| 20 to 24 pounds | 4½ to 5 hours |
Stuffed turkeys take longer, and the stuffing itself has to reach 165 °F too. That's why USDA recommends baking the stuffing in a separate dish - it's easier and safer.
Where to put the thermometer
Check three places: the innermost part of the thigh (near the body, not touching bone), the wing, and the thickest part of the breast. All three need to read at least 165 °F. If one spot is low, give it another 15 to 20 minutes and check again.
The pop-up timer that comes in some turkeys isn't something to rely on. A thermometer you can read is the only real test.
Thawing: start earlier than you think
A frozen turkey takes days to thaw in the fridge. Here's the USDA-based guide (fridge at 40 °F or colder):
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 4 to 12 pounds | 1 to 3 days | 2 to 6 hours |
| 12 to 16 pounds | 3 to 4 days | 6 to 8 hours |
| 16 to 20 pounds | 4 to 5 days | 8 to 10 hours |
| 20 to 24 pounds | 5 to 6 days | 10 to 12 hours |
So for Thanksgiving on Thursday, November 26, a 14-pound turkey should go in the fridge by Sunday, November 22 - Saturday is even better. Keep it in its wrapper on a tray to catch drips.
Running late? Use cold water: keep the turkey in its leak-proof wrapper, fully under cold water, and change the water every 30 minutes. Cook it right away once it's thawed. Never thaw a turkey on the counter.
Tips for a juicy turkey
- Butter under the skin seasons the meat itself, not just the skin.
- Don't keep opening the oven. Every peek lets the heat out and adds time.
- Pull it at 165 °F. Cooking far past that is what makes breast meat dry.
- Give it the full rest. 20 to 30 minutes lets the juices settle, and it frees the oven for your sides - like a pan of stuffing in a 9x13 baking dish.
- Save the drippings in the pan for gravy.
Leftovers
Get leftovers into the fridge within 2 hours of cooking. Carve the meat off the bones and split it into shallow containers so it cools fast. Cooked turkey keeps 3 to 4 days in the fridge, or 2 to 3 months in the freezer.
Frequently asked questions
How long do I cook a turkey per pound?
USDA gives times by weight range rather than per pound - for example 3 to 3¾ hours for a 12 to 14 pound unstuffed turkey at 325 °F. As a rough guide that works out to around 13 to 15 minutes a pound, but always finish with a thermometer: 165 °F in the thigh, wing and breast.
Should I cook my turkey at 325 or 350 °F?
USDA's timetable is for 325 °F, which is what this recipe uses. Hotter ovens cook faster, but the times above won't match - check the temperature earlier.
Do I need to wash the turkey?
No. Washing raw poultry can splash bacteria around your sink and counters. Just pat it dry.
How long should a turkey rest?
20 to 30 minutes before carving. It stays hot, and the juices settle back into the meat.
How long are turkey leftovers good for?
Refrigerate within 2 hours of cooking. Cooked turkey keeps 3 to 4 days in the fridge or 2 to 3 months frozen.
Sources and further reading
- University of Illinois Extension: traditional roast turkey (unstuffed) - USDA roasting times, 165 °F, rest time
- University of Illinois Extension: roast turkey (stuffed) - why USDA recommends cooking stuffing separately
- University of Nebraska-Lincoln Extension: how to thaw a turkey - fridge and cold-water thawing tables
- University of Illinois Extension: storing turkey leftovers - 2-hour rule, 3-4 days, freezer times
- USDA FSIS: Let's Talk Turkey - roasting - the original USDA guide
How this was written: A classic herb-butter roast turkey. Cooking times, temperatures, thawing and leftover guidance come from USDA guidance as published by the University of Illinois Extension and University of Nebraska-Lincoln Extension. We have not added any nutrition numbers.