Calculate the perfect cooking time for your turkey based on weight, stuffing, and oven type. Never overcook or undercook your Christmas bird again.
Include the weight of stuffing if applicable
Total Cooking Time
3 hours 15 mins
Initial Temp
200°C
Reduce To
170°C
Serves
~10 people
Preheat your oven
Set your fan oven to 200°C. Remove the turkey from the fridge 30 minutes before cooking to bring it to room temperature.
Initial high-heat blast
Place the turkey in the oven at 200°C for the first 30 minutes. This helps crisp the skin.
Reduce temperature and cook
Lower the oven to 170°C and continue cooking for the remaining 2 hours 45 mins. Baste every 45 minutes if desired.
Check internal temperature
Insert a meat thermometer into the thickest part of the thigh. It should read 74°C (165°F). If not, return to the oven and check every 15 minutes.
Rest before carving
Cover loosely with foil and rest for 45 minutes. This is essential for juicy meat. Use this time to make gravy and finish your sides.
Food Safety: Always use a meat thermometer to verify the internal temperature has reached 74°C. Cooking times are estimates and can vary depending on your oven, the shape of the bird, and starting temperature.
Not sure what size turkey you need? Use this guide to estimate based on the number of guests. As a rule of thumb, allow approximately 500g of whole turkey per person.
| Weight | Type | Serves |
|---|---|---|
| 2-3 kg | Small / Crown | 4-6 |
| 3-4 kg | Small Whole | 6-7 |
| 4-5 kg | Medium | 7-8 |
| 5-6 kg | Medium-Large | 8-10 |
| 6-7 kg | Large | 10-12 |
| 7-9 kg | Extra Large | 12-15 |
| 9-11 kg | Very Large | 15-20 |
This Calculator Site tool helps you master the art of turkey roasting. Cooking times are based on the bird's weight and your oven type. The standard UK formula is 40 minutes per kg plus 20 minutes for a conventional oven (190°C), or 35 minutes per kg plus 20 minutes for a fan oven (170°C). Our calculator fine-tunes this for a perfect result.
Timings assume the turkey is at room temperature. It is crucial to take the bird out of the fridge 30-60 minutes before cooking. A cold turkey cooks unevenly, risking a dry exterior before the centre is safely cooked. For other roasting calculations, check out our Roast Beef Calculator.
Food Safety: The 74°C Rule
The single most important rule is to ensure the turkey reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part of the thigh, avoiding bone. Juices should run clear, not pink. For food safety, the NHS recommends cooking stuffing separately. If you do stuff the bird, add 20 minutes per kg to the cooking time and check the stuffing also reaches 74°C.
Our calculator uses the two-temperature method for a golden, crispy skin and moist meat. It starts with a hot blast (220°C conventional / 200°C fan) for 30 minutes, then reduces the heat for the main cook. Just as vital is resting the turkey after cooking. This allows juices to redistribute, making the meat tender. Don't skip it! Need to plan your whole meal? Try the Meal Prep Calculator.
74°C
Safe Internal Temperature
30-60
Minutes Resting Time
500g
Per Person (Whole Bird)
How to use this Calculator Site tool
Simply enter the weight of your turkey in kilograms (kg) into the input field. Then, select whether the bird is stuffed or unstuffed, and choose your oven type (Fan or Conventional). The calculator will instantly generate a full cooking schedule, including the total time, oven temperatures, and a step-by-step guide to follow.
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