Skip to content
Occasionby Salty & Clever

Turkey calculator: size, thaw & roast time

What size turkey do you need, when does it need to come out of the freezer, and how long does it roast? Enter your guest count and get the answers from the USDA's own charts — plus a countdown to dinner.

12
⅔ portion
0
What you're roasting

Buy a turkey of about

0 lb

Whole bird for 12 people · the table needs about 12 lb

  1. Thaw in the fridge

    3 days

    At 40°F or below

  2. Roast at 325°F

    2 h 45 m – 3 h

    In the oven by 12:40 PM

  3. Rest

    20 min

    Tented loosely with foil

  4. Carve & serve

    4:00 PM

    Gather everyone

Fridge thaw

0 days
24 hours per 4–5 lb, at 40°F or below.

Cold-water thaw

0 hours
30 minutes per lb. Change the water every 30 minutes.

Safe when it reads

165°F
Thickest part of the breast, inner thigh and wing.

Times and weights follow USDA FSIS guidance and are approximate. Ovens vary — a food thermometer is the only way to know the turkey is done.

The working

How we calculate

Bird size

About 1 lb of whole turkey per person, or ¾ lb of bone-in breast (USDA). With leftovers, half as much again — a widely used rule of thumb rather than a USDA figure. Children count as two-thirds of a portion.

Thawing

In the refrigerator, about 24 hours for every 4 to 5 lb. In cold water, about 30 minutes per pound, changing the water every half hour and cooking immediately afterwards (USDA).

Roasting

Times come straight from the USDA timetable for an oven at 325°F, stuffed and unstuffed. The chart stops at 24 lb, so above 20 lb we split the weight across two birds rather than guess.

Done means 165°F

The only reliable test is a food thermometer: 165°F (74°C) in the thickest part of the breast, the innermost thigh and wing, and the centre of any stuffing. Rest 20 minutes before carving.
Sources: USDA Food Safety and Inspection Service, “Let’s Talk Turkey — A Consumer Guide to Safely Roasting a Turkey” and FSIS guidance on thawing and roasting times (fsis.usda.gov). Roasting times are approximate; ovens vary, so always confirm doneness with a food thermometer. The leftover allowance is our judgement, not a USDA figure.

Questions hosts ask

What size turkey do I need per person?

The USDA suggests about 1 lb of whole turkey per person, or ¾ lb of bone-in breast. If you want leftovers for sandwiches, plan about 1½ lb a person. A table of 12 needs a 12 lb bird, or 18 lb with leftovers.

How long does it take to thaw a turkey in the fridge?

Allow about 24 hours for every 4 to 5 lb in a refrigerator at 40°F or below. A 16 lb turkey takes 4 days. Once thawed, it keeps in the fridge for 1 to 2 more days before cooking.

Can I thaw a turkey in cold water?

Yes. Submerge the bird in its wrapping in cold tap water and change the water every 30 minutes. Allow about 30 minutes per pound — around 8 hours for a 16 lb turkey — and cook it straight away.

How long do I cook a turkey at 325°F?

Following the USDA chart for an unstuffed whole turkey: 8–12 lb takes 2¾ to 3 hours, 12–14 lb 3 to 3¾ hours, 14–18 lb 3¾ to 4¼ hours, 18–20 lb 4¼ to 4½ hours and 20–24 lb 4½ to 5 hours. A stuffed bird takes longer. Always check with a food thermometer.

What temperature is turkey done?

165°F (74°C), measured in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. If the bird is stuffed, the centre of the stuffing must reach 165°F too. Let it stand 20 minutes before carving.

What if I have more than 20 people?

Past about 20 lb, two smaller birds are easier than one giant: they cook more evenly, fit on two racks, and stay within the USDA roasting chart. The calculator splits the weight for you.

Plan the whole party

Build the sides, the shopping list and an oven schedule around the bird, sized for the same table.

Plan it with these numbers

Free, no sign-up.