The USDA roasting table
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 lb breast | 1 ½–2 ¼ | — |
| 6 to 8 lb breast | 2 ¼–3 ¼ | — |
| 8 to 12 lb | 2 ¾–3 | 3–3 ½ |
| 12 to 14 lb | 3–3 ¾ | 3 ½–4 |
| 14 to 18 lb | 3 ¾–4 ¼ | 4–4 ¼ |
| 18 to 20 lb | 4 ¼–4 ½ | 4 ¼–4 ¾ |
| 20 to 24 lb | 4 ½–5 | 4 ¾–5 ¼ |
Before you roast
- Thaw the turkey completely. The times are for a fresh or fully thawed bird.
- Use a 325°F oven or hotter. Preheating is not needed.
- Check the thigh, wing and breast with a food thermometer. All three must read 165°F. So must the center of any stuffing.
- Let it stand 20 minutes before carving.
How it is calculated
- Refrigerator thaw: about 24 hours for every 4 to 5 pounds, read from the USDA table by weight.
- Cold-water thaw: 30 minutes per pound, with fresh cold water every 30 minutes.
- Roast: USDA time range for your weight band, 325°F oven. Done at 165°F in the thigh, wing and breast.
- Put it in the oven: serving time minus the 20 minute rest, minus the roast time.
Worked example
A 14 pound unstuffed turkey: 3 to 4 days in the refrigerator, or 7 hours in cold water. Roast 3¾ to 4¼ hours at 325°F. For dinner at 6:00 pm, with a 20 minute rest, it goes in between 1:25 and 1:55 pm.