This turkey calculator answers the two big Thanksgiving questions: how big a turkey to buy and how long it takes to cook. Enter your guests to get the size, then the weight to get thawing time, roasting time and a simple timetable that works back from when you want to eat.
How much turkey per person?
The USDA suggests about 1 pound of whole turkey per person, because much of the weight is bone. If you want leftovers for sandwiches, plan on 1½ pounds each; for lots of leftovers, 2 pounds. Children usually eat about half an adult portion, which is how the calculator counts them.
| Guests | No leftovers | Some leftovers |
|---|---|---|
| 4 | 4–6 lb (or a breast) | 6–8 lb |
| 6 | 6–8 lb | 9–10 lb |
| 8 | 8–10 lb | 12–14 lb |
| 10 | 10–12 lb | 15–16 lb |
| 12 | 12–14 lb | 18–20 lb |
| 16 | 16–18 lb | 24 lb, or two smaller birds |
Turkey cooking times at 325°F
These are the USDA's approximate roasting times for a thawed whole turkey in a 325°F oven. Ovens vary, so start checking the temperature about 30 minutes before the shortest time.
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hours | 3–3½ hours |
| 12–14 lb | 3–3¾ hours | 3½–4 hours |
| 14–18 lb | 3¾–4¼ hours | 4–4¼ hours |
| 18–20 lb | 4¼–4½ hours | 4¼–4¾ hours |
| 20–24 lb | 4½–5 hours | 4¾–5¼ hours |
Cooking a turkey straight from frozen is safe but takes about 50% longer. Let the cooked turkey rest for about 20 minutes before carving so the juices settle; the calculator builds that into the timetable.
How long to thaw a turkey
- In the refrigerator: about 24 hours for every 4 to 5 pounds. A 16 lb turkey needs around 4 days, so move it to the fridge on the Sunday before Thanksgiving.
- In cold water: about 30 minutes per pound, with the turkey in its wrapper, fully submerged, and the water changed every 30 minutes. Cook it straight away.
Never thaw a turkey on the counter. For the full timeline, read our guide on how long to cook a turkey, and count down to the big day with days until Thanksgiving.
Frequently asked questions
What temperature should a turkey be when it is done?
165°F, measured with a food thermometer in the thickest part of the breast, the innermost part of the thigh and the wing. If the turkey is stuffed, the center of the stuffing must also reach 165°F.
Should I cook my turkey at 325 or 350?
The USDA cooking chart is for 325°F, which cooks the turkey evenly without drying out the breast. A hotter oven shortens the time, but check the temperature often.
Is it better to buy one big turkey or two small ones?
For more than about 20 guests, two 12 to 14 lb turkeys cook faster and more evenly than one 24 lb bird, and they fit more easily in a home oven.