How Long to Cook a Turkey by Pound

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– How much turkey per person: Plan on 1 1/2 pounds of (uncooked) turkey per person. – Thawing time: Budget enough time for thawing your bird: here's our thawing guide. – Cooking stuffing: Remember to remove the giblet packet and turkey neck (and make gravy!).

It's safer to cook stuffing in a separate baking dish but if in-the-bird is what you prefer, pack it in loosely — it should register at 165 F with an instant read thermometer before serving.

– Taking the turkey's temperature: Use an instant read thermometer to check your turkey's temp: insert the probe in the deepest part of the thigh — it should register 165 F. – Resting time: Let turkey turkey rest 20 minutes before carving.

– 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours – 8 to 12 pounds: 2 3/4 to 3 hours – 12 to 14 pounds: 3 to 3 3/4 hours – 14 to 18 pounds: 3 3/4 to 4 1/4 hours – 18 to 20 pounds: 4 1/4 to 4 1/2 hours – 20 to 24 pounds: 4 1/2 to 5 hours

– 6 to 8 pounds (breast only): 2 1/2 to 3 1/2 hours – 8 to 12 pounds: 3 to 3 1/2 hours – 12 to 14 pounds: 3 1/2 to 4 hours – 14 to 18 pounds: 4 to 4 1/4 hours – 18 to 20 pounds: 4 1/4 to 4 3/4 hours – 20 to 24 pounds: 4 3/4 to 5 1/4 hours

It's safe to cook a completely frozen turkey but it will take at least 50 percent longer than a fully thawed bird. If cooking from frozen, remove the giblet packet with tongs about halfway through. Cook until the deepest part of the thigh registers 165 F with an instant read thermometer.

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How Long to Cook a Turkey by Pound

– How much turkey per person: Plan on 1 1/2 pounds of (uncooked) turkey per person. – Thawing time: Budget enough time for thawing your bird: here's our thawing guide. – Cooking stuffing: Remember to remove the giblet packet and turkey neck (and make gravy!).

Quick Turkey Tips

It's safer to cook stuffing in a separate baking dish but if in-the-bird is what you prefer, pack it in loosely — it should register at 165 F with an instant read thermometer before serving.

Quick Turkey Tips

– Taking the turkey's temperature: Use an instant read thermometer to check your turkey's temp: insert the probe in the deepest part of the thigh — it should register 165 F. – Resting time: Let turkey turkey rest 20 minutes before carving.

Quick Turkey Tips

– 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours – 8 to 12 pounds: 2 3/4 to 3 hours – 12 to 14 pounds: 3 to 3 3/4 hours – 14 to 18 pounds: 3 3/4 to 4 1/4 hours – 18 to 20 pounds: 4 1/4 to 4 1/2 hours – 20 to 24 pounds: 4 1/2 to 5 hours

Unstuffed

– 6 to 8 pounds (breast only): 2 1/2 to 3 1/2 hours – 8 to 12 pounds: 3 to 3 1/2 hours – 12 to 14 pounds: 3 1/2 to 4 hours – 14 to 18 pounds: 4 to 4 1/4 hours – 18 to 20 pounds: 4 1/4 to 4 3/4 hours – 20 to 24 pounds: 4 3/4 to 5 1/4 hours

Stuffed

It's safe to cook a completely frozen turkey but it will take at least 50 percent longer than a fully thawed bird. If cooking from frozen, remove the giblet packet with tongs about halfway through. Cook until the deepest part of the thigh registers 165 F with an instant read thermometer.

Stuffed

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