Whole Turkey (Unstuffed)
at 350°F
3 hr 40 min – 4 hr 5 min a Whole Unstuffed Turkey take about 3 hr 40 min – 4 hr 5 min in a 350°F oven. Done is 165°F on a food thermometer, plus a 20-minute rest — never the clock alone.
Time by weight at 350°F
Planning ranges for a fully thawed, fridge-temperature whole turkey (unstuffed). The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 350°F | Check thermometer from |
|---|---|---|
| 8 lb | 2 hr 30 min – 2 hr 45 min | 2 hr 10 min in |
| 9 lb | 2 hr 35 min – 2 hr 55 min | 2 hr 10 min in |
| 10 lb | 2 hr 40 min – 3 hr 5 min | 2 hr 15 min in |
| 11 lb | 2 hr 40 min – 3 hr 15 min | 2 hr 15 min in |
| 12 lb | 2 hr 45 min – 3 hr 25 min | 2 hr 20 min in |
| 13 lb | 3 hr 5 min – 3 hr 40 min | 2 hr 35 min in |
| 14 lb | 3 hr 25 min – 3 hr 55 min | 2 hr 55 min in |
| 15 lb | 3 hr 35 min – 4 hr | 3 hr in |
| 16 lb | 3 hr 40 min – 4 hr 5 min | 3 hr 5 min in |
| 17 lb | 3 hr 50 min – 4 hr 5 min | 3 hr 15 min in |
| 18 lb | 3 hr 55 min – 4 hr 10 min | 3 hr 20 min in |
| 19 lb | 4 hr 5 min – 4 hr 20 min | 3 hr 25 min in |
| 20 lb | 4 hr 10 min – 4 hr 25 min | 3 hr 35 min in |
| 21 lb | 4 hr 15 min – 4 hr 30 min | 3 hr 35 min in |
| 22 lb | 4 hr 20 min – 4 hr 40 min | 3 hr 40 min in |
| 23 lb | 4 hr 20 min – 4 hr 45 min | 3 hr 40 min in |
| 24 lb | 4 hr 25 min – 4 hr 50 min | 3 hr 45 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 165°F on a food thermometer.
350°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 16 lb whole turkey (unstuffed) | Per pound |
|---|---|---|
| 325°F | 4 hr – 4 hr 25 min | bracket table |
| 350°F (this page) | 3 hr 40 min – 4 hr 5 min | bracket table |
When is it actually done?
165°F internal The USDA FSIS safe minimum internal temperature for this cut is 165°F, followed by a rest of about 20 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Source note: The 325°F bracket times are the USDA FSIS published timetable for a fresh or fully thawed unstuffed turkey. 350°F times are derived from that anchor (roughly 8–10% shorter) — FSIS itself only publishes 325°F.
Worth knowing before you start
- A stuffed bird adds 30–60 minutes AND the centre of the stuffing must independently reach 165°F — the bird being done does not make the stuffing safe.
- Thaw in the fridge: 24 hours per 4–5 lb. A 20 lb turkey needs 4–5 days — this is the step people run out of time on.
- Take the temperature in three places: the thickest thigh, the wing joint and the thickest breast. The lowest reading is your number.
- The 20-minute rest is not optional at this scale — carving straight from the oven pours the juices onto the board instead of keeping them in the slices.
Answers people ask
How long does a whole unstuffed turkey take at 350°F?
About 3 hr 40 min – 4 hr 5 min at 350°F. It is done at 165°F internal on a food thermometer, not by the clock.
What internal temperature is a whole unstuffed turkey done at?
165°F, measured with a food thermometer in the thickest part, then rested about 20 minutes. That is the USDA FSIS safe minimum.
Is 350°F a good temperature for a whole unstuffed turkey?
It is one of 2 temperatures this site publishes for this cut (325°F, 350°F). Lower runs longer and more forgiving; higher runs faster with more browning. 325°F is the most common choice.
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.