Turkey Size & Timing by Guest Count
Planning Thanksgiving or any turkey dinner starts with two numbers: how much raw turkey to buy and how long to cook it. Use this calculator to remove the guesswork so you can focus on everything else.
How big of a turkey for 10 people?
For 10 guests with leftovers, plan on about 1.5 lbs of raw turkey per person — that means a 13–15 lb bird. Without leftovers, 10 lbs is usually enough, but a 12–13 lb bird gives you a comfortable buffer. Remember that a whole turkey loses 25–30% of its weight during roasting, so raw weight is always higher than what ends up on the plate.
How long to thaw a 15-pound turkey?
A 15-pound frozen turkey needs approximately 3–4 days to thaw safely in the refrigerator. The rule of thumb is 24 hours of fridge time for every 4–5 pounds of bird. Never thaw a turkey on the countertop — bacteria multiply rapidly between 40°F and 140°F. Keep it in its original packaging on the lowest shelf to prevent juices from dripping onto other food.
How long to cook a 20-pound turkey at 325°F?
An unstuffed 20-pound turkey roasted at 325°F takes approximately 4 to 4.5 hours. At that weight the calculator uses 13 minutes per pound (turkeys over 12 lbs cook more efficiently per pound). Always verify doneness with a meat thermometer — the thigh should read 165°F — rather than relying on time alone. Let the bird rest at least 30 minutes before carving so the juices redistribute.
Frequently asked questions
How much turkey do I need per person?
Plan on 1 lb raw turkey per person with no leftovers, or 1.5 lbs per person if you want leftovers. A 15-lb bird typically feeds 10 people with leftovers. Whole birds have bones, skin, and cavity weight that don't end up on the plate, which is why you need more raw weight than you might expect.
How long does it take to thaw a frozen turkey?
Allow 24 hours of refrigerator thawing for every 4–5 pounds. A 16-lb turkey needs about 3–4 days in the fridge. Never thaw at room temperature — the outer surface reaches the danger zone while the inside is still frozen. Cold-water thawing (30 min per pound, changing water every 30 min) works faster but requires constant attention.
What temperature is a turkey done?
The USDA recommends 165°F (74°C) in the thickest part of the thigh, away from bone. Let the turkey rest 30 minutes before carving. The temperature will continue to rise 5–10°F after you pull it from the oven (carryover cooking), so you can safely remove it at 160°F if you plan to rest it properly.