Turkey Cooking Time Calculator
Calculate roasting time for a turkey at 325°F, stuffed or unstuffed.
Last updated · View algorithm, constants and default inputs (JSON)
About this calculator
This simple weight multiplier is only a planning estimate, not a cooking schedule or doneness test. Oven conditions and bird shape change the time. Use a food thermometer: USDA says check 165°F in the thickest breast and innermost wing and thigh; if stuffed, the center of the stuffing must also reach 165°F. The estimate uses a 325°F oven assumption.
Worked example
calculated with the default values below
Turkey weight 6 kg · Stuffed Unstuffed Roasting time 198 min · Roasting time 3.30 h · Minutes per kg 33 min/kg · Safe internal temperature 165 °F
General background references
Disclaimer
These calculators give general cooking guidance. Ingredient density, oven calibration, altitude and equipment all vary, and safe minimum internal temperatures always take precedence over timings. Follow the food-safety advice issued by your national authority.
Implementation source
This record describes the implementation used by this page. It is not independent validation. External references, when available, support only the stated formula or definition; estimates and custom rules retain their own assumptions.
Formula and variables
t = w×(s ? 44 : 33); h = t÷60
- w
- Turkey weight (kg)
- s
- Stuffed flag (1 or 0)
- t
- Roasting time (min)
- h
- Roasting time (h)
This simple weight multiplier is only a planning estimate, not a cooking schedule or doneness test. Oven conditions and bird shape change the time. Use a food thermometer: USDA says check 165°F in the thickest breast and innermost wing and thigh; if stuffed, the center of the stuffing must also reach 165°F. The estimate uses a 325°F oven assumption. Source: USDA FSIS, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking.
Frequently asked questions
Is the calculated time a doneness check?
No. It multiplies weight by 33 min/kg unstuffed or 44 min/kg stuffed, so it is only a rough planning estimate. Use a food thermometer to verify 165°F in the thickest breast and innermost wing and thigh; if stuffed, the center of the stuffing must also reach 165°F. See the [USDA safe-cooking guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking).