Turkey thaw & roast calculator.

Where the numbers come from

Thawing. Health Canada says to defrost poultry in the fridge for 24 hours for each 2.5 kg (5 pounds) of bird, which works out to about 9.6 hours per kilogram. USDA FSIS gives a slightly different table (24 hours per 4 to 5 pounds, for example 1 to 3 days for a 4 to 12 pound bird), so both are shown. For cold water, USDA allows about 30 minutes per pound; Health Canada says to change the water every 30 minutes. Cook the turkey right after a cold-water or microwave thaw. A turkey thawed in the fridge can wait 1 to 2 days before roasting (USDA).

Roasting. Times are the USDA FSIS charts for a 325°F (about 163°C) oven, for fresh or fully thawed birds, and are ranges, not promises. Health Canada's pages do not publish a roast-time table, so none is invented here. The chart covers 4 to 24 lb (1.8 to 10.9 kg); for stuffed birds under 6 lb USDA says the table is not usually applicable.

Done means a thermometer says so. Health Canada: the thickest part of the breast of a whole bird should reach 82°C (180°F), and stuffing cooked separately 74°C (165°F). USDA's minimum is 165°F in the innermost part of the thigh and wing and the thickest part of the breast. The two agencies differ, so follow the Canadian figure if you are in Canada. Let the bird stand 20 minutes before carving (USDA).

Size. USDA suggests 1 pound of turkey per person, or 1¼ pounds per person for a frozen pre-stuffed bird.

Sources: Health Canada, Safely defrosting foods and Poultry safety; USDA FSIS, Let's Talk Turkey, Safe Thawing, Safe Cooking. Figures last checked 2026-09-29.