How long does it take to roast a turkey per kilogram?

This calculator uses the Food Standards Agency (FSA) "Let's Talk Turkey" formula for an oven at 190°C (170°C fan / Gas Mark 5): allow 20 minutes per kilogram plus a base time of 70 minutes for a turkey 4kg or lighter, or 90 minutes for one heavier than 4kg. So a 5kg turkey needs approximately 5 x 20 + 90 = 190 minutes (3 hours 10 minutes). A stuffed turkey needs about 15% longer. Time-per-weight is only a guide — always confirm with a meat thermometer: the thickest part of the thigh must reach 75°C (or 70°C held for 2 minutes), with steaming hot juices that run clear and no pink meat.

What temperature should I roast a turkey at?

These cooking times are calibrated for 190°C conventional (170°C fan / Gas Mark 5), the temperature the FSA "Let's Talk Turkey" guidance is based on. Some recipes recommend starting hotter (around 200°C) for the first 30 minutes to brown the skin, then dropping to 190°C, or cooking the whole bird at a steadier 180°C (160°C fan / Gas Mark 4) and adding roughly 25% to the time. If you lower the oven temperature, lengthen the cooking time accordingly and always check the core temperature reaches 75°C before serving.

How many people does a turkey serve?

As a rough guide, allow 500g of raw bone-in turkey per person. A 5kg turkey serves about 10 people, a 7kg turkey about 14 people. If you want generous leftovers (sandwiches, curry, etc.), add an extra 1-2kg. For a boneless turkey crown, allow 250-300g per person.

Should I cover my turkey with foil?

Cover the turkey loosely with foil for the first two-thirds of the cooking time to prevent the breast from over-browning and drying out. Remove the foil for the final third to crisp and brown the skin. If the skin is browning too quickly at any point, replace the foil. Baste every 45 minutes or so with the pan juices.

How long should I rest a turkey before carving?

A turkey needs at least 30 minutes resting time, and ideally 45-60 minutes for larger birds. Tent loosely with foil and place in a warm spot. The internal temperature will continue to rise by 3-5 degrees during resting (carry-over cooking), and the juices will redistribute for moister meat. A well-rested turkey is much easier to carve too.

Is it safe to stuff a turkey?

It is safe as long as the stuffing reaches 75°C in the centre. However, stuffing slows heat penetration, so the bird takes longer to cook and the breast meat can dry out before the centre of the stuffing is safe. Many chefs recommend cooking the stuffing separately in a tray for the last 45 minutes. If you do stuff the bird, do not pack it tightly — leave room for heat to circulate.

Turkey Roasting Calculator — Free Online Tool

How We Calculate This

This calculator uses the Food Standards Agency (FSA) “Let’s Talk Turkey” roasting formula for an oven at 190°C (170°C fan / Gas Mark 5): 20 minutes per kilogram plus a base time that varies by size (70 minutes for a bird 4kg or lighter, 90 minutes for one heavier than 4kg). For stuffed turkeys, an additional 15% is added to the total time because the dense stuffing slows heat reaching the centre.

Cooking times are a guide only. Always check the bird is fully cooked before serving: the thickest part of the thigh must reach 75°C (or 70°C held for 2 minutes) on a meat thermometer, the juices should run clear and steaming hot, and there should be no pink meat. Colour alone is not a reliable test.

Serving estimates are based on approximately 500g of raw bone-in turkey per person (about 2 servings per kilogram). Resting time is calculated at roughly 6 minutes per kilogram, with a minimum of 30 minutes and maximum of 60 minutes.

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.