Turkey Calculator: How Much Turkey Per Person + Cooking Time
Not sure what size turkey to buy, when to start thawing it, or what time it needs to go in the oven? Plug your guest count and dinner time into this turkey calculator and get a complete plan, from the day you move it to the fridge to the minute you carve.
Turkey Calculator
Enter your guest count and dinner time. Get the turkey size to buy, when to start thawing, and when it goes in the oven.
Want it on paper? The quick-reference charts are below, and you can grab the printable version at the end of this page.
How Much Turkey Per Person?
Plan on 1¼ pounds of whole turkey per person. That sounds like a lot, but a whole bird is about 40% bone and skin, so 1¼ pounds raw gives each guest a generous plate of meat. If you want leftovers for sandwiches and soup, go up to 1½ pounds per person.
For a bone-in turkey breast, plan on ¾ pound per person, or 1 pound if you want leftovers. Count kids under 12 as half a person.
| Guests | Whole turkey | Whole turkey with leftovers | Bone-in breast |
|---|---|---|---|
| 4 | 10 lb* | 10 lb* | 4 lb |
| 6 | 10 lb* | 10 lb* | 5 lb |
| 8 | 10 lb | 12 lb | 6 lb |
| 10 | 13 lb | 15 lb | 8 lb |
| 12 | 15 lb | 18 lb | 2 × 5 lb |
| 14 | 18 lb | 21 lb | 2 × 6 lb |
| 16 | 20 lb | 24 lb | 2 × 6 lb |
| 20 | 25 lb (or 2 × 13 lb) | 2 × 15 lb | 2 × 8 lb |
*Whole turkeys rarely come smaller than 10 pounds. For 6 or fewer people, a bone-in turkey breast is the easier choice.
How Long to Thaw a Turkey
The safest way to thaw a turkey is in the fridge. Allow 1 day for every 4 to 5 pounds, and add one extra day as a buffer. Set it on a rimmed tray on the bottom shelf so the juices don't drip onto anything else.
Running late? Use the cold-water method. Keep the turkey in its wrapper, submerge it in a sink of cold water, and change the water every 30 minutes. Allow 30 minutes per pound, and cook it right away once it's thawed. Never thaw a turkey on the counter.
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 4 to 8 lb (breast) | 1 to 2 days | 2 to 4 hours |
| 8 to 12 lb | 2 to 3 days | 4 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
A thawed turkey keeps in the fridge for 1 to 2 days, so starting a day early is fine.
Turkey Cooking Time Chart (325°F)
These are USDA roasting times for a fully thawed turkey in a 325°F oven. Use them to plan your day, then let a meat thermometer make the final call.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
| Bone-in turkey breast | Roasting time at 325°F |
|---|---|
| 4 to 6 lb | 1½ to 2¼ hours |
| 6 to 8 lb | 2¼ to 3¼ hours |
How to Tell When Turkey Is Done
Turkey is safe to eat at 165°F. Check it in three places: the thickest part of the breast, the innermost part of the thigh, and the thickest part of the wing. Don't let the probe touch bone. If you stuffed the bird, the center of the stuffing needs to hit 165°F too.
Once it's done, tent the turkey loosely with foil and let it rest for 20 to 30 minutes before carving. The juices settle back into the meat, and that resting window is when you finish the gravy and warm the rolls.
Sample Thanksgiving Day Timeline
Here's what the plan looks like for a 15-pound unstuffed turkey with dinner at 3:00 p.m. on Thanksgiving 2026 (Thursday, November 26):
- Saturday, Nov 21: Move the turkey from the freezer to the fridge.
- Wednesday, Nov 25: Make the make-ahead sourdough stuffing and pumpkin-shaped dinner rolls.
- 9:45 a.m.: Preheat the oven to 325°F.
- 10:15 a.m.: Turkey goes in the oven.
- 11:00 a.m.: Start the crockpot mashed potatoes and slow cooker creamed corn.
- 2:00 p.m.: Start checking the turkey's temperature.
- 2:30 p.m.: Turkey out of the oven to rest. Bake the stuffing and reheat the rolls.
- 3:00 p.m.: Carve and serve.
Tips for a Stress-Free Turkey
- Cook the stuffing separately. It's safer and faster, and the turkey cooks more evenly. Try this make-ahead sourdough stuffing baked in a Dutch oven.
- Don't rinse the raw turkey. Washing spreads bacteria around your sink. Just pat it dry with paper towels for crispier skin.
- Use a rack. A roasting rack lifts the turkey out of the drippings so the bottom doesn't steam.
- Save the oven for the turkey. Move the sides to the slow cooker and the stovetop.
- Buy a thermometer. An instant-read thermometer is the single best tool for a juicy turkey.
What to Serve With Turkey
- Make-Ahead Crockpot Mashed Potatoes
- Sourdough Stuffing
- Slow Cooker Creamed Corn
- 27 Sweet Potato Casserole Recipes
- Pumpkin-Shaped Dinner Rolls
- 20+ Thanksgiving Finger Foods to keep everyone happy while the turkey rests
- 18 Gluten-Free Thanksgiving Desserts
Find more ideas in all the Thanksgiving recipes.
What to Do With Leftover Turkey
Refrigerate leftovers within 2 hours of serving. Cooked turkey keeps for 3 to 4 days in the fridge or 2 to 3 months in the freezer. Pull the meat off the bone before storing so it cools quickly and is ready to use. Then turn it into something new with these 28 cozy leftover turkey recipes.
Turkey Calculator FAQs
Is 1 pound of turkey per person enough?
One pound per person works if you have plenty of sides and light eaters. For a standard Thanksgiving crowd, plan on 1¼ pounds, and 1½ pounds if you want leftovers.
How big a turkey do I need for 10 people?
A 13-pound whole turkey feeds 10 people, or a 15-pound turkey if you want leftovers. For a bone-in breast, buy about 8 pounds.
How long does it take to cook a 20-pound turkey?
An unstuffed 20-pound turkey takes 4¼ to 4½ hours at 325°F. If it's stuffed, allow 4¼ to 4¾ hours. Start checking the temperature about 30 minutes before the low end of that range.
Can I cook a turkey from frozen?
Yes. It's safe, but it takes about 50% longer than a thawed turkey, and you'll need to remove the giblets partway through once they loosen. Thawing first gives you more even results.
Should I buy a fresh or frozen turkey?
Either works. Buy a fresh turkey no more than 1 to 2 days before you cook it. A frozen turkey can be bought weeks ahead, but you need to leave enough time to thaw it.
Do I cook the turkey covered or uncovered?
Roast it uncovered so the skin browns. If the breast or wings brown too quickly, tent those spots loosely with foil.