How long to roast a whole turkey
Roast a whole turkey for
15min per 450g
Plus 15 minutes (about 33 minutes per kg, plus 15). Oven at 220°C (425°F, gas mark 7) for the first hour, then 190°C (375°F, gas mark 5) for the rest of the time.
Times by weight
| Weight | Cooking time |
|---|---|
| 3kg (6.6lb) | 1 hour 55 min |
| 4kg (8.8lb) | 2 hours 30 min |
| 5kg (11lb) | 3 hours 5 min |
| 6kg (13.2lb) | 3 hours 35 min |
| 7kg (15.4lb) | 4 hours 10 min |
| 8kg (17.6lb) | 4 hours 45 min |
| 9kg (19.8lb) | 5 hours 15 min |
| 10kg (22lb) | 5 hours 50 min |
Work out an exact weight, and when to put it in.
- 3kg turkey: 1 hour 55 min
- 4kg turkey: 2 hours 30 min
- 5kg turkey: 3 hours 5 min
- 6kg turkey: 3 hours 35 min
- 7kg turkey: 4 hours 10 min
- 8kg turkey: 4 hours 45 min
- 9kg turkey: 5 hours 15 min
- 10kg turkey: 5 hours 50 min
Oven and resting
Oven: 220°C (425°F, gas mark 7) for the first hour, then 190°C (375°F, gas mark 5) for the rest of the time. For a fan oven, set it 10 to 20°C lower. Cooking times stay the same.
Rest for at least 30 minutes before carving (safefood).
How to tell it's done
Cook until it reaches 75°C in the thickest part of the thigh, and in the centre of any stuffing (safefood).
Without a thermometer: No pink meat, the juices run clear and it's piping hot all the way through. (safefood)
Turkey must be cooked all the way through. The FSA's safe core temperature and time combinations are 70°C for 2 minutes, 75°C for 30 seconds or 80°C for 6 seconds. (Food Standards Agency)
Meat keeps cooking while it rests. Take it out about 5 to 10°C below the target and let the rest finish it. (Q Guild)
US guidance: USDA's safe minimum is 165°F (74°C) (FoodSafety.gov (USDA)).
Times from Q Guild, checked 2026-10-24.