Set the time you want to sit down to dinner and you get a step-by-step timeline you can print or add to your phone’s calendar, with reminders.
Where the numbers come from
TurkeyTimer follows the USDA Food Safety and Inspection Service guidance for roasting a turkey at 325 °F in a conventional oven. The chart gives a range for each weight band: for example 2 ¾ to 3 hours for an unstuffed 8–12 lb bird and 4 ¼ to 4 ½ hours for 18–20 lb. Stuffed birds take longer because the stuffing in the cavity must also reach 165 °F. Birds outside the chart are estimated, and the result is marked so you know. Spatchcocked turkeys are estimated at 6 to 8 minutes per pound at 450 °F, and convection ovens at about three quarters of the normal time.
The time is an estimate; the thermometer decides. Turkey is safe when the thickest part of the thigh, the innermost part of the wing and the thickest part of the breast all reach 165 °F (74 °C). Start checking at the short end of the range, and tent the breast with foil if it browns before the thighs are done.
Thawing safely
The refrigerator method needs about one day for every four to five pounds; the calculator uses four pounds per day and adds a day of margin, then shows the morning to move the bird. Keep it in its wrapper on a tray on the lowest shelf. The cold-water method takes about 30 minutes per pound: submerge the wrapped turkey in cold tap water and change the water every 30 minutes, then cook it immediately. Never thaw at room temperature.
Building the timeline
The dinner timeline works backwards from the time you want to eat. It subtracts the resting time, then the longer roasting estimate, then about 25 minutes to preheat and 30 minutes to prepare the bird, and it places the thaw start before all of that. Using the longer estimate means the turkey is ready on time or early; a rested turkey stays hot under foil for up to an hour, which is the perfect window for gravy and last-minute sides. Download the calendar file to get a reminder before every step. Everything is calculated in your browser.
Frequently asked questions
How do I know the turkey is done?
Use a thermometer. It is safe at 165 °F (74 °C) in the thickest part of the thigh, the wing joint and the breast. Time charts are estimates.
Why does the timeline use the longer time?
So the bird is never late. If it is done early, it holds well under foil for up to an hour.
Does it work for Christmas too?
Yes. Set any date and time for dinner.
Is TurkeyTimer free?
Yes, with no sign-up.
Where do the times come from?
From the USDA Food Safety and Inspection Service roasting and thawing guidance. Always confirm doneness with a thermometer.