To save you the trouble of Googling this…
Keep in mind the most important number is the temperature of the bird. The internal temperature of the bird should be at least 165/170°F (74/76°C) everywhere in the bird and 175°F (80°C) in the thigh.
Most people recommend roasting in a preheated 325 degree oven (though I use a 350 degree oven – all ovens vary).
If you forgot to defrost your turkey (no worries), just add an hour or so to the cooking time (details on cooking a frozen turkey here). Remember the important number is the inside temperature of the bird, not the number of hours of cook time.
|Approximate Roasting Times for Stuffed Turkey|
|6 to 8 pounds||3 to 3-1/2 hours|
|8 to 12 pounds||3-1/2 to 4-1/2 hours|
|12 to 16 pounds||4-1/2 to 5-1/2 hours|
|16 to 20 pounds||5-1/2 to 6 hours|
|20 to 24 pounds||6 to 6-1/2 hours|
|Approximate Roasting Times for Unstuffed Turkey|
|6 to 8 pounds||2-1/2 to 3 hours|
|8 to 12 pounds||3 to 4 hours|
|12 to 16 pounds||4 to 5 hours|
|16 to 20 pounds||5 to 5-1/2 hours|
|20 to 24 pounds||5-1/2 to 6 hours|
If you don’t have the time for a full-on baked turkey dinner, there’s always this option…