Thanksgiving falls on 26 November in 2026, so here are the roasting times, thawing times and safe temperature for a whole turkey, taken from the US Department of Agriculture’s consumer guide “Let’s Talk Turkeyâ€. The USDA says these times are approximate and that a food thermometer, not the clock, tells you when the bird is done.
The safe temperature
The USDA says a whole turkey is safe when it reaches a minimum internal temperature of 165°F (about 74°C), measured with a food thermometer. Check the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. If you cook stuffing in the bird, the centre of the stuffing must also reach 165°F. Some cooks choose a higher temperature for taste, which the guide allows. If the turkey has a pop-up indicator, the guide still recommends checking with a thermometer.
Roasting times at 325°F
The USDA says to set the oven to no lower than 325°F (about 163°C) and to roast the turkey on a rack in a shallow pan. The table gives the guide’s times for a fully thawed bird.
Related Reading
| Weight | Unstuffed | Stuffed |
|---|---|---|
| Breast only, 4 to 8 lb | 1½ to 3¼ hours | 6 to 8 lb: 2½ to 3½ hours (4 to 6 lb: not usually applicable) |
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Stuffed or unstuffed
For safety the USDA does not recommend stuffing a turkey. It suggests cooking the stuffing separately in a casserole, which also helps the bird cook evenly. If you do stuff it, fill the cavities loosely, mix wet and dry ingredients just before filling, cook the turkey straight away, and take all the stuffing out of the bird once it is done.
Resting and carving
The guide suggests letting the turkey stand for 20 minutes before carving so the juices set and the meat carves more easily.
Cooking from frozen
The USDA says it is safe to roast a turkey from frozen, but the cooking time will be at least 50 percent longer than for a fully thawed bird. Remove the giblet packages partway through, using tongs or a fork.
Thawing times
The guide describes three safe ways to thaw. In the refrigerator (40°F or below), allow about 24 hours for every 4 to 5 pounds:
- 4 to 12 lb: 1 to 3 days
- 12 to 16 lb: 3 to 4 days
- 16 to 20 lb: 4 to 5 days
- 20 to 24 lb: 5 to 6 days
A turkey thawed in the refrigerator can stay there for another 1 to 2 days before cooking. In cold water, allow about 30 minutes per pound (for example 6 to 8 hours for 12 to 16 lb). Keep the turkey in sealed wrapping, submerge it in cold tap water, change the water every 30 minutes, and cook it as soon as it is thawed. Microwave thawing depends on your oven’s manual; cook the turkey immediately afterwards and do not refreeze it.
Leftovers
Discard turkey, stuffing and gravy left at room temperature for more than 2 hours, or 1 hour if the room is above 90°F. Refrigerated leftovers should be used within 3 to 4 days. Frozen leftovers keep their best quality for 2 to 6 months.
For the side dishes, see our notes on pumpkin pie from scratch and homemade cranberry sauce.