Turkey Size
15 lbs
Roast Time
3 hr 15 min
Thaw
4 days
Some Leftovers (+25%)
| Turkey Weight | Unstuffed | Stuffed | Thaw (Fridge) |
|---|---|---|---|
| 10 lbs | 2 hr 10 min | 2 hr 30 min | 3 days |
| 14 lbs | 3 hr 2 min | 3 hr 30 min | 4 days |
| 18 lbs | 3 hr 54 min | 4 hr 30 min | 4 days |
| 22 lbs | 4 hr 46 min | 5 hr 30 min | 5 days |
Inputs
Result
Ten adults and four children with some leftovers need a 20-pound bone-in turkey. Start thawing 5 days ahead, and allow about 4 hours 20 minutes of roasting at 325°F unstuffed.
Inputs
Result
Four adults wanting lots of leftovers need an 8-pound turkey. Stuffed at 325°F, it roasts for about 2 hours. Thaw 2 days ahead in the fridge.
Inputs
Result
Six adults and two children with no leftovers need just 6 pounds of boneless turkey breast. Much faster to cook at about 1 hour 18 minutes.
Plan for 1.25 pounds of bone-in turkey per adult and 0.75 pounds per child. For boneless turkey breast, use 0.75 pounds per adult and 0.5 pounds per child. Add 25–50% more if you want leftovers for sandwiches and soup.
| Guests | Bone-In (No Leftovers) | Bone-In (+25%) | Boneless |
|---|---|---|---|
| 6 adults | 8 lbs | 10 lbs | 5 lbs |
| 10 adults | 13 lbs | 16 lbs | 8 lbs |
| 15 adults | 19 lbs | 24 lbs | 12 lbs |
| 20 adults | 25 lbs | 32 lbs | 15 lbs |
In the refrigerator, allow 24 hours for every 4–5 pounds of turkey. A 15-pound turkey takes about 4 days to thaw in the fridge. For faster thawing, submerge in cold water and change the water every 30 minutes: this takes about 30 minutes per pound.
| Turkey Weight | Fridge Thaw | Cold Water Thaw |
|---|---|---|
| 10 lbs | 3 days | 5 hours |
| 15 lbs | 4 days | 7.5 hours |
| 20 lbs | 5 days | 10 hours |
| 25 lbs | 6 days | 12.5 hours |
At 325°F, an unstuffed turkey takes about 13 minutes per pound and a stuffed turkey takes about 15 minutes per pound. A 15-pound unstuffed turkey roasts for roughly 3 hours 15 minutes. Always use a meat thermometer: the breast should reach 165°F.
The breast should reach 165°F and the thigh should reach 175°F for safe consumption. Remove the turkey when the breast hits 160°F because carryover cooking raises the temperature 5–10°F during the 20–30 minute resting period.
Unstuffed turkeys cook faster and more evenly, reducing the risk of overcooked breast meat. The USDA recommends cooking stuffing separately because getting the stuffing inside the bird to 165°F often means overcooking the meat. Stuffed turkeys add about 2 extra minutes per pound.
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Last Updated: Mar 9, 2026
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