Turkey Cooking Time worksheet

1. Estimated roasting time at 325 °F: 3 h 45 min – 4 h 15 min

1. Shortest time: multiply the weight by 15 minutes per pound, the low end for a stuffed turkey at 325 °F

   $15\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=225\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 17 minutes per pound, the high end of the range

   $15\text{\hspace{0.17em}lb}\times 17\text{\hspace{0.17em}min/lb}$$=255\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{3 h 45 min – 4 h 15 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{15\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=3\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{15\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=3.75\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $15\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=450\text{\hspace{0.17em}min}$

2. Estimated roasting time at 325 °F: 3 h 30 min – 4 h

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $16\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=208\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $16\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=240\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{3 h 30 min – 4 h}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{16\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=3.2\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{16\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=4\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $16\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=480\text{\hspace{0.17em}min}$

3. Estimated roasting time at 325 °F: 2 h 50 min – 3 h 15 min

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $13\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=169\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $13\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=195\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{2 h 50 min – 3 h 15 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{13\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=2.6\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{13\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=3.25\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $13\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=390\text{\hspace{0.17em}min}$

4. Estimated roasting time at 325 °F: 2 h 35 min – 3 h

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $12\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=156\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $12\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=180\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{2 h 35 min – 3 h}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{12\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=2.4\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{12\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=3\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $12\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=360\text{\hspace{0.17em}min}$

5. Estimated roasting time at 325 °F: 2 h 25 min – 2 h 45 min

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $11\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=143\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $11\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=165\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{2 h 25 min – 2 h 45 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{11\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=2.2\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{11\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=2.75\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $11\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=330\text{\hspace{0.17em}min}$

6. Estimated roasting time at 325 °F: 3 h 15 min – 3 h 40 min

1. Shortest time: multiply the weight by 15 minutes per pound, the low end for a stuffed turkey at 325 °F

   $13\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=195\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 17 minutes per pound, the high end of the range

   $13\text{\hspace{0.17em}lb}\times 17\text{\hspace{0.17em}min/lb}$$=221\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{3 h 15 min – 3 h 40 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{13\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=2.6\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{13\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=3.25\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $13\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=390\text{\hspace{0.17em}min}$

7. Estimated roasting time at 325 °F: 3 h 30 min – 4 h

1. Shortest time: multiply the weight by 15 minutes per pound, the low end for a stuffed turkey at 325 °F

   $14\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=210\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 17 minutes per pound, the high end of the range

   $14\text{\hspace{0.17em}lb}\times 17\text{\hspace{0.17em}min/lb}$$=238\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{3 h 30 min – 4 h}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{14\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=2.8\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{14\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=3.5\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $14\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=420\text{\hspace{0.17em}min}$

8. Estimated roasting time at 325 °F: 3 h 55 min – 4 h 30 min

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $18\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=234\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $18\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=270\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{3 h 55 min – 4 h 30 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{18\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=3.6\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{18\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=4.5\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $18\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=540\text{\hspace{0.17em}min}$

9. Estimated roasting time at 325 °F: 5 h 30 min – 6 h 15 min

1. Shortest time: multiply the weight by 15 minutes per pound, the low end for a stuffed turkey at 325 °F

   $22\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=330\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 17 minutes per pound, the high end of the range

   $22\text{\hspace{0.17em}lb}\times 17\text{\hspace{0.17em}min/lb}$$=374\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{5 h 30 min – 6 h 15 min}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{22\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=4.4\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{22\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=5.5\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $22\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=660\text{\hspace{0.17em}min}$

10. Estimated roasting time at 325 °F: 4 h 20 min – 5 h

1. Shortest time: multiply the weight by 13 minutes per pound, the low end for a unstuffed turkey at 325 °F

   $20\text{\hspace{0.17em}lb}\times 13\text{\hspace{0.17em}min/lb}$$=260\text{\hspace{0.17em}min}$

2. Longest time: multiply the weight by 15 minutes per pound, the high end of the range

   $20\text{\hspace{0.17em}lb}\times 15\text{\hspace{0.17em}min/lb}$$=300\text{\hspace{0.17em}min}$

3. Round both times to the nearest 5 minutes and show them in hours, which is easier to plan with

   $\text{4 h 20 min – 5 h}$

4. Fridge thawing, quick end: divide by 5, because a turkey thaws about 4–5 lb per day in the fridge

   $\frac{20\text{\hspace{0.17em}lb}}{5\text{\hspace{0.17em}lb/day}}$$=4\text{\hspace{0.17em}days}$

5. Fridge thawing, slow end: divide by 4 lb per day instead

   $\frac{20\text{\hspace{0.17em}lb}}{4\text{\hspace{0.17em}lb/day}}$$=5\text{\hspace{0.17em}days}$

6. Cold-water thawing: multiply by about 30 minutes per pound, changing the water every 30 minutes

   $20\text{\hspace{0.17em}lb}\times 30\text{\hspace{0.17em}min/lb}$$=600\text{\hspace{0.17em}min}$