How to use the turkey calculator
- Enter your guests. Count young children as half a portion. Already bought a bird? Switch to A turkey I already have and type its weight from the label.
- Pick an appetite. Light uses the USDA's figure of 1 lb of whole turkey per person. Hearty (1½ lb) matches the USDA's advice when you want leftovers, and Leftovers (2 lb) is for sandwiches all weekend.
- Choose whole bird, bone-in breast or boneless breast. USDA's per-person amounts are ¾ lb for a bone-in breast and ½ lb for a boneless breast, because there's less bone.
- Set your dinner time. The timeline works backwards to tell you when to start thawing, preheat, put the turkey in and take it out. Print it, add it to your calendar, or send the link to whoever is cooking.
How long to thaw a turkey
Never thaw a turkey on the counter. The outside warms into the "danger zone" (40 to 140 °F) long before the center thaws. The USDA approves three methods:
- Refrigerator (best): about 24 hours for every 4 to 5 lb, at 40 °F (4 °C) or colder. A 16 lb turkey needs about 4 days, a 20 lb turkey about 5. Once thawed it keeps 1 to 2 more days, so starting early is safe.
- Cold water: about 30 minutes per pound. Keep the turkey in its wrapper, submerge it in cold tap water and change the water every 30 minutes. Cook it as soon as it's thawed.
- Microwave: follow your microwave's instructions and roast immediately afterwards, because parts of the bird may start to cook.
Out of time? You can roast a turkey straight from frozen. It takes at least 50% longer, and you can't stuff it. Pull out the giblet bag with tongs once it loosens.
Roasting times and when the turkey is done
Roast at 325 °F (163 °C) or higher, breast side up on a rack in a shallow pan. The times in the table are USDA estimates for a fully thawed bird. Ovens, pans and how often you open the door all change the real time, so the calculator plans around a best guess for your exact weight and adds a 15-minute cushion before dinner.
The turkey is done when a food thermometer reads 165 °F (74 °C) in all three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. Don't let the bone touch the probe. Pop-up timers aren't reliable enough on their own. Let the bird rest 20 to 30 minutes, tented loosely with foil, before carving so the juices settle.
Stuffing safely
The USDA recommends baking stuffing in a separate dish, because stuffing inside the bird heats slowly. If you stuff the turkey anyway, mix it just before roasting (never the night before), pack it loosely (about ¾ cup per pound of turkey) and make sure the center of the stuffing also reaches 165 °F. A stuffed bird takes longer, which the timeline accounts for.
Leftovers
Refrigerate leftovers within 2 hours of cooking, sliced off the bone into shallow containers so they cool quickly. Eat them within 3 to 4 days, or freeze them. Reheat to 165 °F.
Planning the rest of the day
Hosting a crowd? Print a round of Thanksgiving bingo with the bingo card generator, settle who carves with the wheel spinner, and set up the December gift swap with the Secret Santa generator while everyone is at the table.
Sources: USDA Food Safety and Inspection Service, "Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey", "Turkey: Alternate Routes to the Table" and "The Big Thaw". Boneless roast times are estimated from typical package directions because the USDA doesn't publish them.
Frequently asked questions
How much turkey do I need per person?
The USDA suggests 1 lb of whole turkey per person, or about 1½ lb if you want leftovers. For a bone-in turkey breast plan on ¾ lb per person, and for a boneless breast ½ lb. Count young children as half a portion.
What size turkey do I need for 10 people?
About 10 lb at USDA's 1 lb per person, 13 lb for normal appetites with a little to spare, or 15 to 20 lb if you want plenty of leftovers. Enter your guest count above and the calculator rounds up to a size you can buy.
How long does it take to thaw a turkey?
In the refrigerator allow about 24 hours for every 4 to 5 lb, so a 16 lb turkey takes around 4 days. In cold water allow about 30 minutes per lb and change the water every 30 minutes. Never thaw a turkey on the counter.
How long do I cook a turkey at 325 °F?
USDA times for an unstuffed, thawed turkey: 8 to 12 lb, 2¾ to 3 hours; 12 to 14 lb, 3 to 3¾ hours; 14 to 18 lb, 3¾ to 4¼ hours; 18 to 20 lb, 4¼ to 4½ hours; 20 to 24 lb, 4½ to 5 hours. A stuffed bird takes up to about 30 minutes longer.
What temperature is a turkey done at?
165 °F (74 °C), measured with a food thermometer in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. If the bird is stuffed, the center of the stuffing must reach 165 °F too.
How long should a turkey rest before carving?
Let it rest 20 to 30 minutes, loosely covered with foil. The juices settle back into the meat and it carves more cleanly. A large bird stays hot under foil for up to an hour, so an early finish is not a problem.
Can I cook a turkey that is still frozen?
Yes. The USDA says it is safe, but it takes at least 50% longer than a thawed bird. Don't stuff a frozen turkey, and remove the giblet bag with tongs once it loosens partway through roasting.
How long are turkey leftovers good for?
Refrigerate leftovers within 2 hours of cooking and eat them within 3 to 4 days, or freeze them. Reheat leftovers to 165 °F.