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 |
Turkey cooking times are based on the weight of the bird and the type of oven you are using. The standard formula used by most UK food safety authorities is 40 minutes per kilogram plus an additional 20 minutes for a conventional oven set to 190°C. For fan-assisted ovens, which circulate heat more evenly, the time reduces to approximately 35 minutes per kilogram plus 20 minutes at 170°C.
These timings assume the turkey is at room temperature before going into the oven. Taking the bird out of the fridge 30 minutes before cooking is important, as a cold turkey straight from the fridge will take longer to cook and may result in uneven cooking, with the outside drying out before the centre reaches a safe temperature.
Our calculator uses the two-temperature method recommended by many professional chefs. This involves starting the turkey at a higher temperature (200°C fan / 220°C conventional) for the first 30 minutes to crisp the skin and seal in moisture, then reducing the heat for the remainder of the cooking time. This approach produces a bird with beautifully golden, crispy skin and moist, tender meat throughout.
A stuffed turkey takes significantly longer to cook because the stuffing acts as insulation inside the cavity, preventing heat from reaching the centre of the bird. If you choose to stuff your turkey, you should add approximately 20 minutes per kilogram to the total cooking time. For food safety reasons, the NHS and Food Standards Agency recommend cooking stuffing separately to ensure both the turkey and the stuffing reach a safe internal temperature of 74°C.
Resting the turkey after cooking is not optional. When meat cooks, the heat drives the juices towards the centre. If you carve immediately, those juices run out onto the board, leaving you with dry meat. Resting for 30 to 60 minutes (depending on size) allows the juices to redistribute evenly throughout the bird. The turkey will stay hot for well over an hour when loosely covered with foil, and this resting time is the perfect opportunity to make gravy, finish your roast potatoes, and prepare the table.
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