Thanksgiving or Christmas, the big question is always the same: when does the turkey need to go in? Pop in your turkey’s weight and the time you want to eat, and this calculator gives you the cooking time, a timetable for the day and, if your bird is frozen, when to start thawing it.
It works for a turkey crown, a whole turkey or a spatchcock turkey, in kg or lb. The times come from my own tested recipes and official food safety guidance from the UK, US and Canada.
How the Times Are Worked Out
- Turkey crown: 20 minutes per kg plus 70 minutes for crowns up to 4kg (8.8 lb), or plus 90 minutes over 4kg, following my Roast Turkey Crown method.
- Whole turkey (UK): the Food Standards Agency times at 350°F (180°C, 160°C fan, gas 4) – 45 minutes per kg plus 20 minutes under 4.5kg, 40 minutes per kg from 4.5kg to 6.5kg, and 35 minutes per kg over 6.5kg.
- Whole turkey (US): the USDA roasting timetable for a 325°F oven, stuffed or unstuffed. It gives a range, so the calculator uses the longer time and tells you when to start checking.
- Spatchcock turkey: about 8 minutes per lb (450g) at 400°F (200°C, 180°C fan), from my Spatchcock Turkey recipe.
- Resting: 30 minutes for crowns, spatchcocked birds and whole turkeys up to 6kg (13 lb), 45 minutes up to 9kg (20 lb), and an hour for anything bigger.
Every oven is different, so treat the times as a guide and go by temperature. An instant-read thermometer is the best kitchen gadget for the holidays – it takes all the guesswork out of it.
Turkey Cooking Times at a Glance
Turkey Crown
| Weight | Cooking time | Rest |
|---|---|---|
| 1.5kg (3.3 lb) | 1 hr 40 min | 30 min |
| 2kg (4.4 lb) | 1 hr 50 min | 30 min |
| 2.5kg (5.5 lb) | 2 hr | 30 min |
| 3kg (6.6 lb) | 2 hr 10 min | 30 min |
| 4kg (8.8 lb) | 2 hr 30 min | 30 min |
| 5kg (11 lb) | 3 hr 10 min | 30 min |
Whole Turkey at 180°C (UK)
| Weight | Cooking time | Rest |
|---|---|---|
| 3kg (6.6 lb) | 2 hr 35 min | 30 min |
| 4kg (8.8 lb) | 3 hr 20 min | 30 min |
| 5kg (11 lb) | 3 hr 20 min | 30 min |
| 6kg (13.2 lb) | 4 hr | 30 min |
| 7kg (15.4 lb) | 4 hr 5 min | 45 min |
| 8kg (17.6 lb) | 4 hr 40 min | 45 min |
Whole Turkey at 325°F (US)
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2¾–3 hr | 3–3½ hr |
| 12–14 lb | 3–3¾ hr | 3½–4 hr |
| 14–18 lb | 3¾–4¼ hr | 4–4¼ hr |
| 18–20 lb | 4¼–4½ hr | 4¼–4¾ hr |
| 20–24 lb | 4½–5 hr | 4¾–5¼ hr |
Spatchcock Turkey at 400°F (200°C)
| Weight | Cooking time | Rest |
|---|---|---|
| 8 lb (3.6kg) | about 1 hr 5 min | 30 min |
| 10 lb (4.5kg) | about 1 hr 20 min | 30 min |
| 12 lb (5.4kg) | about 1 hr 35 min | 30 min |
| 14 lb (6.4kg) | about 1 hr 50 min | 30 min |
Thawing and Cooking Safely
A turkey that is still frozen in the middle will cook unevenly, so give it plenty of time. A big bird can take 3–5 days in the fridge – the calculator above tells you the day to start.
Food safety tip
Thawing and Cooking Your Turkey Safely
Official advice differs a little between the UK, US and Canada. Here are the options, with the safest choice in bold.
- Thawing: the fridge is the safest way. Allow about 12 hours per kg (5½ hours per lb), which covers all three countries’ advice. Short on time? Thaw it in cold water in a sealed bag, changing the water every 30 minutes, and allow 30 minutes per lb (1 hour per kg). Cook it as soon as it has thawed. All three advise against thawing at room temperature.
- Cooking: always check with a thermometer. The UK FSA says the thickest part should reach 75°C, or hold 70°C for 2 minutes. The USDA says 165°F (74°C). Health Canada is the most cautious, at 180°F (82°C) in the breast of a whole bird.
Official guidance: UK – Food Standards Agency · US – USDA · Canada – Health Canada
My Turkey Recipes
- Roast Turkey Crown – juicy turkey breast on the bone, perfect for a smaller gathering
- Spatchcock Turkey – a whole bird roasted in record time
- Roasting Bag Turkey – no basting and a quicker roast (follow the bag’s pack times)
- Air Fryer Turkey Breast and Slow Cooker Turkey Breast – handy when the oven is full
- Easy Roasted Turkey Legs – for dark meat lovers
- Leftovers? Try my Leftover Turkey Stew, Turkey and Wild Rice Soup or Leftover Turkey Curry
Frequently Asked Questions
Allow 20 minutes per kg plus 70 minutes for a crown up to 4kg (8.8 lb), so a 2kg (4½ lb) crown takes about 1 hour 50 minutes. Over 4kg, allow 20 minutes per kg plus 90 minutes. Then rest it for 30 minutes.
At 325°F, the USDA timetable works out at roughly 13–15 minutes per lb for an unstuffed bird, a little longer if it is stuffed. A spatchcocked turkey at 400°F (200°C) needs only about 8 minutes per lb.
In the fridge, allow about 12 hours per kg (5½ hours per lb), so a 6kg (13 lb) turkey needs 3 days. In cold water it takes about 30 minutes per lb, changing the water every 30 minutes and cooking the turkey straight away.
At least 30 minutes, loosely covered with foil. A big bird can rest for up to an hour, which frees up the oven for potatoes and sides.
Check the thickest part of the breast and thigh with a thermometer. The USDA says 165°F (74°C), the UK Food Standards Agency says 75°C or 70°C held for 2 minutes, and Health Canada recommends 180°F (82°C) for a whole bird.
Only if the packaging says so. The USDA says it is safe but takes at least 50% longer, and the timings here are for a fully thawed turkey.
