Thanksgiving turkey calculator
How long to thaw and roast your turkey, and when to start: a backwards schedule from serving time for Thanksgiving (Thu Nov 26, 2026). USDA FSIS times at 325 °F, fridge or cold-water thawing, stuffed or not, done at 165 °F (74 °C). Pounds and kg.
Your turkey
- Put it in the oven
- Thu, Nov 26, 11:15 am
- Start thawing (fridge)
- Sun, Nov 22
- Roast time at 325 °F · 16 lb (7.3 kg)
- 3¾–4¼ h
- Done when
- 165 °F / 74 °C
- Rest before carving
- 20 min
Your schedule
- Sun, Nov 22: move the frozen turkey to the refrigerator (40 °F / 4 °C or below). It needs about 3.2–4 days (24 h per 4–5 lb). Once thawed it keeps 1–2 days in the fridge.
- Thu, Nov 26, 11:15 am: turkey into a 325 °F (163 °C) oven. Roast 3¾–4¼ h.
- Thu, Nov 26, 3:00 pm: start checking with a food thermometer — 165 °F (74 °C) in the thickest part of the breast and the innermost thigh and wing.
- Thu, Nov 26, 3:40 pm: out of the oven; let it stand 20 minutes before carving.
- Thu, Nov 26, 4:00 pm: serve. Refrigerate leftovers within 2 hours.
Food-safety guidance from USDA FSIS (checked 2026-10-31). Times are approximate — a food thermometer, not the clock or a pop-up timer, tells you when it is done.
Turkey roasting times at 325 °F (163 °C)
| Weight | Unstuffed | Stuffed | From frozen, unstuffed (+50%) |
|---|---|---|---|
| 4–6 lb (breast) 1.8–2.7 kg | 1½–3¼ h | Not usually applicable | 2¼–5 h |
| 6–8 lb (breast) 2.7–3.6 kg | 1½–3¼ h | 2½–3½ h | 2¼–5 h |
| 8–12 lb 3.6–5.4 kg | 2¾–3 h | 3–3½ h | 4¼–4½ h |
| 12–14 lb 5.4–6.4 kg | 3–3¾ h | 3½–4 h | 4½–5¾ h |
| 14–18 lb 6.4–8.2 kg | 3¾–4¼ h | 4–4¼ h | 5¾–6½ h |
| 18–20 lb 8.2–9.1 kg | 4¼–4½ h | 4¼–4¾ h | 6½–6¾ h |
| 20–24 lb 9.1–10.9 kg | 4½–5 h | 4¾–5¼ h | 6¾–7½ h |
USDA FSIS timetable (the unstuffed 4–8 lb breast row covers both 4–6 and 6–8 lb). Frozen column = at least 50% longer, rounded up to the quarter hour. Always check 165 °F (74 °C).
Turkey thawing times
| Weight | In the refrigerator | In cold water |
|---|---|---|
| 4–12 lb 1.8–5.4 kg | 1 to 3 days | 2 to 6 hours |
| 12–16 lb 5.4–7.3 kg | 3 to 4 days | 6 to 8 hours |
| 16–20 lb 7.3–9.1 kg | 4 to 5 days | 8 to 10 hours |
| 20–24 lb 9.1–10.9 kg | 5 to 6 days | 10 to 12 hours |
Refrigerator at 40 °F (4 °C) or below: about 24 hours per 4–5 lb; a thawed turkey keeps 1–2 days. Cold water: about 30 minutes per lb, change the water every 30 minutes, cook immediately. Never thaw on the counter. Source: USDA FSIS.
First Thanksgiving? A quick guide
Most US supermarket turkeys are sold frozen, and the most common mistake is starting too late: a 20 lb turkey needs 5 days in the fridge. Buy it early, check that it fits in your fridge and oven, and get a food thermometer (a few dollars at any grocery store). Remove the neck and giblet bag from the cavity before roasting. US recipes use °F and pounds — this page shows both systems.
In metric: the oven at 325 °F is 163 °C (about 160 °C on a Chinese oven dial); done is 165 °F = 74 °C; 1 lb = 0.45 kg, so a 16 lb turkey is about 7.3 kg (14.5 斤).
FAQ
How long does it take to thaw a turkey?
In the refrigerator (40 °F / 4 °C or below), allow about 24 hours for every 4 to 5 pounds: a 12–16 lb turkey takes 3 to 4 days, a 20–24 lb turkey 5 to 6 days. In cold water, allow about 30 minutes per pound and change the water every 30 minutes, then cook it right away. Never thaw a turkey on the counter. (USDA FSIS)
Can I cook a turkey from frozen?
Yes. USDA says it is safe to cook a turkey from the frozen state; it will take at least 50 percent longer than a fully thawed turkey. Check that it reaches 165 °F (74 °C) like any other turkey.
What temperature should turkey be cooked to?
A whole turkey is safe when it reaches a minimum internal temperature of 165 °F (74 °C), checked with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. Set the oven no lower than 325 °F (163 °C). If the turkey is stuffed, the center of the stuffing must also reach 165 °F. Let it stand 20 minutes before carving.
Is it safe to stuff a turkey?
For optimum safety, USDA does not recommend stuffing a turkey — cook the stuffing in a separate dish. If you do stuff it, stuff it just before roasting, fill the cavity loosely, cook the turkey immediately, and make sure the center of the stuffing reaches 165 °F. Never buy a fresh pre-stuffed turkey.
How do I brine a turkey safely?
Keep the turkey in the refrigerator while it brines, for up to 2 days. USDA’s guidance for a wet brine is ¾ cup of salt per gallon of water (3 tablespoons per quart); for a dry brine, 1 tablespoon of kosher salt per 5 pounds. If you plan to stuff the bird, brine it first.
How long are turkey leftovers good for?
Refrigerate leftovers within 2 hours of cooking (1 hour if it is above 90 °F), cut into smaller pieces. Use refrigerated turkey, stuffing and gravy within 3 to 4 days, or freeze them (best quality within 2 to 6 months). Reheat leftovers to 165 °F.
How big a turkey do I need?
USDA suggests allowing 1 pound (about 0.45 kg) of turkey per person for a whole fresh or frozen turkey — a 12 lb turkey for 12 people. Buy bigger if you want leftovers. For a first Thanksgiving with a small group, a 10–14 lb bird fits most home ovens and roasts in about 3 to 3¾ hours.
When is Thanksgiving 2026?
Thanksgiving is the fourth Thursday of November: Thursday, November 26, 2026 (and November 25, 2027). If your turkey is frozen and you thaw it in the fridge, a 20 lb bird needs to go in the fridge by the Saturday before.
Sources
- USDA FSIS — Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (thawing, timetable, 165 °F, 1 lb per person)
- USDA FSIS — The Big Thaw: Safe Defrosting Methods
- USDA FSIS — Basting, Brining, and Marinating Poultry
Figures checked against the USDA FSIS pages on 2026-10-31. General food-safety information, not medical advice.