Turkey Calculator: Size, Thawing and Cooking Time

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how long to cook a stuffed turkey

How long to cook a stuffed turkey (USDA chart)

A stuffed turkey takes longer than an unstuffed one: at 325 °F the USDA chart gives 3 to 3½ hours for 8 to 12 lb and up to 5¼ hours for 20 to 24 lb. Under 6 lb the chart marks stuffing as not usually applicable. The stuffing has to reach 165 °F (74 °C) at its center, which is why the USDA suggests baking it in a separate dish.

The stuffed-turkey rows of the USDA chart and what they add

The stuffed rows of the USDA chart at 325 °F are: 6 to 8 lb (breast) 2 h 30 min to 3 h 30 min, 8 to 12 lb 3 h to 3 h 30 min, 12 to 14 lb 3 h 30 min to 4 h, 14 to 18 lb 4 h to 4 h 15 min, 18 to 20 lb 4 h 15 min to 4 h 45 min and 20 to 24 lb 4 h 45 min to 5 h 15 min. For 4 to 6 lb the chart says not usually applicable. Compared with an unstuffed bird of the same weight, the stuffed range is longer by 0 to 30 minutes, depending on the row.
Why does the USDA recommend baking stuffing in a separate dish? For more even cooking. If you do stuff the bird, the guide asks you to fill the cavities loosely, keep wet and dry ingredients apart until just before filling, cook the turkey immediately and check the center of the stuffing with a food thermometer. When the meat is done but the stuffing is below 165 °F, the stuffing needs more cooking. All the stuffing comes out of the cavities once the turkey is done.
Carving and serving also shift a little with stuffing. The tool plans the stuffed bird with the longest time of the row, then 20 minutes of rest and 15 of carving. For a 14 lb stuffed bird served at 6 PM, that is 4 h 15 min in the oven, so the turkey comes out at 5:25 PM and goes in at 1:10 PM, with the oven on 20 minutes earlier. The USDA also advises against buying a fresh pre-stuffed turkey, and says leftover turkey and stuffing keep 3 to 4 days in the refrigerator.
In practice the extra time is small but it matters for the schedule. The 8 to 12 lb row adds 15 to 30 minutes over the unstuffed one, the 12 to 14 lb row adds 30 and 15, the 14 to 18 lb row adds 15 and nothing, the 18 to 20 lb row adds nothing and 15, and the 20 to 24 lb row adds 15 at both ends. The measuring spots stay the same: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, plus the center of the stuffing.

Checked examples

A small stuffed breast

Input: 6.2 lb / 2.8 kg
Expected output: 2h30-3h30

Stuffed breast row, 6 to 8 lb.

A 10 lb bird

Input: 9.9 lb / 4.5 kg
Expected output: 3h00-3h30

8 to 12 lb row.

A 13 lb bird

Input: 13 lb / 5.9 kg
Expected output: 3h30-4h00

12 to 14 lb row.

A 16 lb bird

Input: 16.1 lb / 7.3 kg
Expected output: 4h00-4h15

14 to 18 lb row.

A 22 lb bird

Input: 22 lb / 10 kg
Expected output: 4h45-5h15

20 to 24 lb row.

Full tool FAQ

How much turkey per person?

Plan on 1 pound of whole turkey per person, which is the USDA figure, and up to 1½ pounds per person if you want leftovers. For 10 adults that is a 10 lb bird, or 15 lb with leftovers. This calculator counts a child as half a portion, a planning choice rather than a USDA number, so 8 adults and 2 children need 9 lb.

What size turkey do I need for 10 people?

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

How do I thaw a turkey fast?

When should I take the turkey out of the freezer for Thanksgiving?

Can I cook a turkey from frozen?

How long do you cook a turkey per pound?

What temperature is a turkey done?

How long does a stuffed turkey take to cook?

How long should a turkey rest, and how long do leftovers last?

Frequently asked questions

Should I stuff the turkey at all?

The USDA says that for more even cooking it is recommended to cook the stuffing outside the bird, in a casserole. If you stuff anyway, fill loosely and cook right away.

Can I prepare the stuffing ahead of time?

Yes, the ingredients, but keep wet and dry ones separate. Chill the wet ones such as butter, cooked celery and onions and broth, and mix everything just before filling the cavities.

What if the stuffing is not at 165 °F when the turkey is done?

Keep cooking until the center of the stuffing reaches 165 °F. The turkey itself may be done earlier, so the bird may need to stay in the oven a little longer.

Do I need to remove the stuffing right away?

Yes. The USDA says to remove all the stuffing from the turkey cavities, and leftover turkey and stuffing should be refrigerated within 2 hours and used within 3 to 4 days.

Next steps

How long to cook a stuffed turkey (USDA chart)

The stuffed-turkey rows of the USDA chart and what they add

The stuffed rows of the USDA chart at 325 °F are: 6 to 8 lb (breast) 2 h 30 min to 3 h 30 min, 8 to 12 lb 3 h to 3 h 30 min, 12 to 14 lb 3 h 30 min to 4 h, 14 to 18 lb 4 h to 4 h 15 min, 18 to 20 lb 4 h 15 min to 4 h 45 min and 20 to 24 lb 4 h 45 min to 5 h 15 min. For 4 to 6 lb the chart says not usually applicable. Compared with an unstuffed bird of the same weight, the stuffed range is longer by 0 to 30 minutes, depending on the row.

Why does the USDA recommend baking stuffing in a separate dish? For more even cooking. If you do stuff the bird, the guide asks you to fill the cavities loosely, keep wet and dry ingredients apart until just before filling, cook the turkey immediately and check the center of the stuffing with a food thermometer. When the meat is done but the stuffing is below 165 °F, the stuffing needs more cooking. All the stuffing comes out of the cavities once the turkey is done.

Carving and serving also shift a little with stuffing. The tool plans the stuffed bird with the longest time of the row, then 20 minutes of rest and 15 of carving. For a 14 lb stuffed bird served at 6 PM, that is 4 h 15 min in the oven, so the turkey comes out at 5:25 PM and goes in at 1:10 PM, with the oven on 20 minutes earlier. The USDA also advises against buying a fresh pre-stuffed turkey, and says leftover turkey and stuffing keep 3 to 4 days in the refrigerator.

In practice the extra time is small but it matters for the schedule. The 8 to 12 lb row adds 15 to 30 minutes over the unstuffed one, the 12 to 14 lb row adds 30 and 15, the 14 to 18 lb row adds 15 and nothing, the 18 to 20 lb row adds nothing and 15, and the 20 to 24 lb row adds 15 at both ends. The measuring spots stay the same: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, plus the center of the stuffing.

Checked examples

A small stuffed breast

Input: 6.2 lb / 2.8 kg
Expected output: 2h30-3h30

Stuffed breast row, 6 to 8 lb.

A 10 lb bird

Input: 9.9 lb / 4.5 kg
Expected output: 3h00-3h30

8 to 12 lb row.

A 13 lb bird

Input: 13 lb / 5.9 kg
Expected output: 3h30-4h00

12 to 14 lb row.

A 16 lb bird

Input: 16.1 lb / 7.3 kg
Expected output: 4h00-4h15

14 to 18 lb row.

A 22 lb bird

Input: 22 lb / 10 kg
Expected output: 4h45-5h15

20 to 24 lb row.

Full tool FAQ

How much turkey per person?

What size turkey do I need for 10 people?

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

How do I thaw a turkey fast?

When should I take the turkey out of the freezer for Thanksgiving?

Can I cook a turkey from frozen?

How long do you cook a turkey per pound?

What temperature is a turkey done?

How long does a stuffed turkey take to cook?

How long should a turkey rest, and how long do leftovers last?

Frequently asked questions

Should I stuff the turkey at all?

The USDA says that for more even cooking it is recommended to cook the stuffing outside the bird, in a casserole. If you stuff anyway, fill loosely and cook right away.

Can I prepare the stuffing ahead of time?

Yes, the ingredients, but keep wet and dry ones separate. Chill the wet ones such as butter, cooked celery and onions and broth, and mix everything just before filling the cavities.

What if the stuffing is not at 165 °F when the turkey is done?

Keep cooking until the center of the stuffing reaches 165 °F. The turkey itself may be done earlier, so the bird may need to stay in the oven a little longer.

Do I need to remove the stuffing right away?

Yes. The USDA says to remove all the stuffing from the turkey cavities, and leftover turkey and stuffing should be refrigerated within 2 hours and used within 3 to 4 days.

Continue in the tool

More pages for this tool

How long to cook a stuffed turkey (USDA chart)

The stuffed-turkey rows of the USDA chart and what they add

Checked examples

A small stuffed breast

A 10 lb bird

A 13 lb bird

A 16 lb bird

A 22 lb bird

Full tool FAQ

Frequently asked questions

Should I stuff the turkey at all?

Can I prepare the stuffing ahead of time?

What if the stuffing is not at 165 °F when the turkey is done?

Do I need to remove the stuffing right away?

Next steps

1 Size

2 Thaw

3 Roast

Continue in the tool

More pages for this tool

How long to cook a stuffed turkey (USDA chart)

The stuffed-turkey rows of the USDA chart and what they add

Checked examples

A small stuffed breast

A 10 lb bird

A 13 lb bird

A 16 lb bird

A 22 lb bird

Full tool FAQ

Frequently asked questions

Should I stuff the turkey at all?

Can I prepare the stuffing ahead of time?

What if the stuffing is not at 165 °F when the turkey is done?

Do I need to remove the stuffing right away?

Next steps

1 Size

2 Thaw

3 Roast