Use this turkey calculator to plan the bird for Thanksgiving, Christmas or any big dinner. Enter the number of guests and it tells you what size turkey to buy, how long to thaw it and how long to roast it. Add the time you want to eat and you get a full schedule, from the day the turkey goes into the fridge to the moment you carve.
Turkey calculator
What size turkey to buy, when to start thawing and how long to roast it.
Your turkey plan
Your schedule
Cook until the thickest part of the thigh and the center of the stuffing reach 165°F.
How much turkey per person
For a whole bone-in turkey, plan on 1¼ pounds per adult and ¾ pound per child. That sounds like a lot, but the bones and carcass make up a good share of the weight, so 1¼ pounds gives each adult a generous plate. Add 25% for some leftovers and 50% if you want plenty for sandwiches and soup.
A turkey breast has less waste. Allow ¾ pound of bone-in breast or ½ pound of boneless breast per adult. With some leftovers, the turkey calculator suggests:
- 6 adults: a 10 lb whole turkey
- 10 adults: a 16 lb whole turkey
- 14 adults: a 22 lb whole turkey
How to thaw a frozen turkey
Thaw turkey in the refrigerator or in cold water. Never thaw it on the counter: the outside warms to room temperature long before the center thaws, which gives bacteria time to grow.
In the refrigerator
Allow 24 hours for every 4 to 5 pounds. Leave the turkey in its wrapper, set it breast side up on a rimmed tray to catch drips and keep it on the bottom shelf. A thawed turkey keeps in the fridge for 1 to 2 days, so starting a day early is fine.
In cold water
Allow 30 minutes per pound. Keep the turkey in its leak-proof wrapper, submerge it in cold tap water and change the water every 30 minutes so it stays cold. Cook the turkey as soon as it has thawed.
Short on time? A frozen turkey can go straight into the oven. It takes about 50% longer to cook, and you pull out the giblets once they loosen partway through.
How long to roast a turkey
At 325°F, roast an unstuffed turkey for about 13 to 15 minutes per pound and a stuffed turkey for about 15 to 17 minutes per pound. At 350°F the times are roughly 10% shorter. Ovens vary, so use the time to plan your day and a thermometer to decide when the turkey is done. The table below lists thaw and roast times for common sizes.
How to tell when turkey is done
Cook until the thickest part of the thigh and the center of the stuffing reach 165°F. Use an instant-read thermometer and push it into the thigh close to the bone without touching it, then check the thickest part of the breast and the wing joint too. Pop-up timers and clear juices are not reliable signs.
If you stuff the bird, the stuffing has to reach 165°F as well, even when the meat is done. For more even cooking, bake the stuffing in a separate dish.
Resting and carving
Let the turkey rest for 30 minutes, loosely covered with foil. The juices settle back into the meat and carving is easier. A large bird stays hot for up to an hour, which frees the oven for the sides.
To carve, remove the legs and thighs first, then cut each side of the breast off the bone in one piece and slice it across the grain.
Tips for an easy turkey day
- Buy a frozen turkey early. A 20 lb bird needs 4 to 5 days in the fridge.
- Remove the neck and giblets from both cavities before roasting.
- Pat the skin dry and season it the night before for crisper skin.
- Roast on a rack in a sturdy pan so the heat reaches the underside.
- If the breast browns too fast, cover it loosely with foil.
- Use the rest time to finish the sides. Try our easy side dishes, fall and holiday recipes and easy desserts.
Turkey thaw and roasting times by size
| Turkey size | Fridge thaw | Cold-water thaw | Roast unstuffed at 325°F | Roast stuffed at 325°F |
|---|---|---|---|---|
| 8 lb | 1½–2 days | 4 hours | 1¾–2 hours | 2–2¼ hours |
| 10 lb | 2–2½ days | 5 hours | 2¼–2½ hours | 2½–2¾ hours |
| 12 lb | 2½–3 days | 6 hours | 2½–3 hours | 3–3½ hours |
| 14 lb | 3–3½ days | 7 hours | 3–3½ hours | 3½–4 hours |
| 16 lb | 3–4 days | 8 hours | 3½–4 hours | 4–4½ hours |
| 18 lb | 3½–4½ days | 9 hours | 4–4½ hours | 4½–5 hours |
| 20 lb | 4–5 days | 10 hours | 4¼–5 hours | 5–5¾ hours |
| 22 lb | 4½–5½ days | 11 hours | 4¾–5½ hours | 5½–6¼ hours |
| 24 lb | 5–6 days | 12 hours | 5¼–6 hours | 6–6¾ hours |
Turkey calculator FAQ
How much turkey do I need per person?
Plan on 1¼ pounds of whole turkey per adult and ¾ pound per child. Add 25% for some leftovers or 50% for plenty. For a bone-in breast, allow ¾ pound per adult; for a boneless breast, ½ pound.
How long does it take to thaw a turkey in the fridge?
Allow 24 hours for every 4 to 5 pounds. A 16-pound turkey needs 3 to 4 days in the refrigerator.
What is the fastest safe way to thaw a turkey?
Thaw it in cold water. Keep the turkey in its leak-proof wrapper, submerge it in cold tap water and change the water every 30 minutes. Allow 30 minutes per pound and cook it as soon as it has thawed.
Can I cook a turkey from frozen?
Yes. It is safe, but it takes about 50% longer to cook. Remove the giblets with tongs once they loosen partway through roasting, and do not stuff a frozen bird.
What temperature should turkey be cooked to?
Cook until the thickest part of the thigh and the center of the stuffing reach 165°F, measured with an instant-read thermometer.
Should I roast turkey at 325°F or 350°F?
325°F is the standard temperature and gives the most even cooking. At 350°F the turkey cooks about 10% faster, so start checking the temperature earlier.
How long should a turkey rest before carving?
Rest it for 30 minutes, loosely covered with foil. The juices settle back into the meat and the turkey is easier to carve. A large bird stays hot for up to an hour.
Should I wash a turkey before roasting?
No. Rinsing raw turkey spreads bacteria around the sink and kitchen. Pat it dry with paper towels instead, which also helps the skin crisp.