Thanksgiving Turkey Planner — Complete Cooking Timeline

At 325°F: an unstuffed turkey takes about 13 minutes per pound. A 14-lb turkey takes roughly 3–3.5 hours. A stuffed turkey takes 15–18 minutes per pound. Always verify with a thermometer at 165°F in the thickest part of the thigh — the only reliable doneness test.

Allow 24 hours of refrigerator thawing time for every 4–5 pounds of turkey. A 14-lb turkey needs 3 days. A 20-lb turkey needs 4–5 days. Never thaw at room temperature — the bacteria danger zone starts at 40°F. Cold water thawing is a faster alternative (30 min per pound, changing water every 30 min).

Wet brining (submerging in a salt solution for 12–24 hours) adds moisture and flavor but requires refrigerator space and a large container. Dry brining (rubbing with salt and refrigerating uncovered 1–3 days) is easier, produces crispier skin, and is often preferred by experienced cooks. Both work well.