How much turkey to buy
Plan on about 1 pound of whole turkey per person, or 1½ pounds per person for leftovers. Kids eat less; big eaters and turkey-sandwich fans eat more.
| Guests | Whole turkey (no leftovers) | Whole turkey (with leftovers) | Boneless breast |
|---|---|---|---|
| 4 | 4 lb | 6 lb | 2 lb |
| 6 | 6 lb | 9 lb | 3 lb |
| 8 | 8 lb | 12 lb | 4 lb |
| 10 | 10 lb | 15 lb | 5 lb |
| 12 | 12 lb | 18 lb | 6 lb |
| 14 | 14 lb | 21 lb | 7 lb |
| 16 | 16 lb | 24 lb | 8 lb |
| 20 | 20 lb | 30 lb | 10 lb |
Feeding a big crowd? Two smaller turkeys cook faster and more evenly than one very large bird.
Thawing chart (USDA)
| Turkey weight | In the refrigerator | In cold water |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
- Refrigerator: about 24 hours for every 4 to 5 pounds. A thawed turkey can stay in the fridge 1 to 2 more days before cooking.
- Cold water: about 30 minutes per pound. Keep it in leak-proof packaging, submerge it, change the water every 30 minutes, and cook it right away.
- Microwave: follow the manufacturer's instructions and cook immediately.
- Never thaw on the counter, in hot water, or outside.
12–16 lb: by Sunday, November 22 · 16–20 lb: by Saturday, November 21 · 20–24 lb: by Friday, November 20
Roasting chart at 325°F (USDA)
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 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 |
These times assume a fully thawed turkey in a 325°F oven. Ovens vary, so the thermometer — not the clock — decides when it is done.
How to know the turkey is done
Check with a food thermometer in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. All should reach 165°F. If stuffed, the center of the stuffing must also reach 165°F. Let the turkey rest about 20 minutes before carving.
Sample cooking-day schedule (15-lb turkey, dinner at 4 PM)
- 10:30 AM — Take the turkey out of the fridge, remove giblets, pat dry, preheat the oven to 325°F.
- 11:00 AM — Turkey goes in (unstuffed, about 3¾ to 4¼ hours).
- 2:15 PM — Start checking the temperature.
- 3:00–3:15 PM — Out of the oven at 165°F; rest and make gravy.
- 3:40 PM — Carve. Dinner at 4.
Leftover safety
- Refrigerate leftovers within 2 hours of cooking.
- Use refrigerated leftovers within 3 to 4 days.
- Frozen leftovers are best within 2 to 6 months.
- Reheat leftovers to 165°F.
Questions
How long does it take to thaw a 20-pound turkey?
About 4 to 5 days in the refrigerator, or about 10 hours in cold water (changing the water every 30 minutes).
How long do I cook a 15-pound turkey?
At 325°F, about 3¾ to 4¼ hours unstuffed, or 4 to 4¼ hours stuffed. Confirm 165°F with a thermometer.
Can I cook a turkey that is still partly frozen?
Yes, it is safe to cook a frozen or partially frozen turkey, but it takes longer — about 50% longer if fully frozen. Remove the giblets as soon as you can.
Should I wash the turkey before cooking?
No. Food-safety agencies advise against washing raw poultry because it can spread bacteria around the sink and kitchen.