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The times in this chart are based on roasting in an open pan at 325°F with a chilled turkey (internal temperature of 40°F). The turkey is done when a meat thermometer reads between 180°F-185°F when inserted into a thigh; and 165°F when inserted into the center of the stuffing, if roasting the bird stuffed. Loosely cover the turkey once it has been removed from the oven. A whole roasted turkey will stay warm for up to an hour.
| Weight | Unstuffed (hours) | Stuffed (hours) |
| 8 to 12 | 3 to 4 | 3 1/2 to 4 1/2 |
| 12 to 16 | 3 1/2 to 4 1/2 | 4 1/2 to 5 1/2 |
| 16 to 20 | 4 to 5 | 5 1/2 to 6 1/2 |
| 20 to 24 | 4 1/2 to 5 1/2 | 6 1/2 to 7 |
| 24 to 28 | 5 to 6/12 | 7 to 8 1/2 |
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