PickGlobeTurkey thaw and cooking time
Enter the weight and when you want to eat. You get the day to start thawing and the time to put it in the oven.
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- Thaw in the fridge: about a day for every 4 to 5 lb. Cold water is faster but needs cooking right away.
- Roast at 325 °F (163 °C). It is done at 165 °F (74 °C) in the breast, thigh and wing, not by the clock.
- Cook the stuffing separately when you can: a stuffed bird takes longer.
How we calculate
All numbers come from the US Department of Agriculture (USDA) food safety service, shown under "The rules we use".
- Thawing. We pick the weight band that holds your turkey and show the USDA range for the fridge and for cold water.
- Roasting. Same idea: the USDA range for a 325 °F oven, with or without stuffing. We use the longer end to work out the latest time to put it in.
- Standing. The USDA suggests 20 minutes before carving, so we subtract it from your dinner time.
- Metric. Kilograms and °C are converted from the USDA's pounds and °F. A weight exactly on a band edge uses the higher band, to be safe.
Under 8 lb the USDA lists breast times only. Ovens and birds vary, so check with a food thermometer.
The rules we use
Turkey thawing and roasting (USDA)
| Item | Rule |
|---|---|
| Fridge thaw | About 24 hours per 4 to 5 lb at 40 °F or below. 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. Once thawed it keeps 1 or 2 days before cooking. |
| Cold-water thaw | About 30 minutes per lb, in a leak-proof bag, water changed every 30 minutes. 4 to 12 lb: 2 to 6 h. 12 to 16 lb: 6 to 8 h. 16 to 20 lb: 8 to 10 h. 20 to 24 lb: 10 to 12 h. Cook right after. |
| Roast, not stuffed (325 °F) | 4 to 6 lb breast: 1½ to 2¼ h. 6 to 8 lb breast: 2¼ to 3¼ h. 8 to 12 lb: 2¾ to 3 h. 12 to 14 lb: 3 to 3¾ h. 14 to 18 lb: 3¾ to 4¼ h. 18 to 20 lb: 4¼ to 4½ h. 20 to 24 lb: 4½ to 5 h. |
| Roast, stuffed (325 °F) | 8 to 12 lb: 3 to 3½ h. 12 to 14 lb: 3½ to 4 h. 14 to 18 lb: 4 to 4¼ h. 18 to 20 lb: 4¼ to 4¾ h. 20 to 24 lb: 4¾ to 5¼ h. |
| Done when | 165 °F (73.9 °C) in the innermost part of the thigh and wing and the thickest part of the breast, and in the center of any stuffing. Let it stand 20 minutes before carving. |
Checked on 27 October 2026.
Safe minimum internal temperatures (USDA)
| Item | Rule |
|---|---|
| Beef, pork, veal, lamb steaks, chops, roasts | 145 °F (62.8 °C), then rest at least 3 minutes |
| Ground meats | 160 °F (71.1 °C) |
| All poultry, ground poultry, giblets, stuffing | 165 °F (73.9 °C) |
| Ham, uncooked (fresh or smoked) | 145 °F (62.8 °C), then rest at least 3 minutes |
| Fully cooked ham, to reheat | 140 °F (60 °C) if packaged in a USDA-inspected plant, otherwise 165 °F (73.9 °C) |
| Fish & shellfish | 145 °F (62.8 °C) |
| Eggs | 160 °F (71.1 °C) |
| Leftovers and casseroles | 165 °F (73.9 °C) |
| Other charts | Wording follows the USDA FSIS chart. The FDA's separate chart words fish, shellfish and egg dishes differently. |
Checked on 27 October 2026.
Sources and last checked
- Turkey thawing and roasting (USDA), checked 27 October 2026: USDA FSIS: Turkey Basics, Safe Thawing (updated 24 Oct 2023); USDA FSIS: Turkey Basics, Safe Cooking (updated 22 Oct 2019)
- Safe minimum internal temperatures (USDA), checked 27 October 2026: USDA FSIS: Safe Minimum Internal Temperature Chart (updated 14 Apr 2025)
Times are approximate and come from USDA food safety guidance. A food thermometer is the only way to know the turkey is done. Not medical or food-safety advice for your kitchen; follow your local food authority too. Read more: Safe food handling basics.