How Long To Cook Turkey Per Kg
Working out turkey cooking time in kilograms matters when you shop at stores that sell by metric weight. If you want to know how long to cook turkey per kg, the simple answer is 40 minutes per kilogram at 180C for a stuffed bird, or 35 minutes per kg unstuffed. But that number shifts depending on your oven, the shape of the bird, and whether it is fresh or frozen. This guide breaks it all down so you get juicy meat and safe results every time.
How Long To Cook Turkey Per Kg
The core rule is easy to remember. Most cooks use 40 minutes per kg for a stuffed turkey and 35 minutes per kg for an unstuffed one. Both figures assume an oven temperature of 180C (350F).
So a 5 kg turkey takes about 3 hours and 20 minutes if stuffed. The same bird unstuffed needs around 2 hours and 55 minutes. These are estimates, not laws. Always check with a meat thermometer before serving.
Quick Cooking Time Chart By Weight
- 3 kg stuffed: 2 hours | unstuffed: 1 hour 45 minutes
- 4 kg stuffed: 2 hours 40 minutes | unstuffed: 2 hours 20 minutes
- 5 kg stuffed: 3 hours 20 minutes | unstuffed: 2 hours 55 minutes
- 6 kg stuffed: 4 hours | unstuffed: 3 hours 30 minutes
- 7 kg stuffed: 4 hours 40 minutes | unstuffed: 4 hours 5 minutes
- 8 kg stuffed: 5 hours 20 minutes | unstuffed: 4 hours 40 minutes
Notice the pattern. Each extra kilogram adds roughly 40 minutes when stuffed and 35 minutes when not. That makes it simple to scale up or down for your own dinner.
Why Weight Is The Best Starting Point
Recipes that give time ranges without weight often confuse people. A 4 kg bird and a 7 kg bird are very different jobs. Cooking by weight gives you a reliable baseline.
Weigh the turkey after it is fully thawed, not while frozen. A frozen turkey weighs more because of the ice and water inside. If you weigh it frozen, your time estimate will be way off.
Stuffed Vs Unstuffed Turkey Times
Stuffing changes everything. The filling sits in the coldest part of the bird, so heat has to travel further to reach the center. This adds around 5 minutes per kg to the total.
Many food safety experts now suggest cooking stuffing separately. It cooks faster, stays safer, and you avoid a dry turkey breast. If you do stuff the bird, pack it loosely and check the stuffing temperature too.
Oven Temperature And Its Effect
Most guides assume 180C. If your oven runs hot, drop it to 170C and add a little time. If it runs cool, push it to 190C but watch the skin closely.
Fan ovens cook faster and browner. Reduce the temperature by about 20C when using a fan setting, or cut the cooking time by around 10 percent.
Step By Step Cooking Method
- Thaw the turkey fully in the fridge. Allow 24 hours for every 2 kg.
- Weigh the bird once thawed and note the exact kilograms.
- Preheat the oven to 180C. Place a rack in the lower middle.
- Pat the skin dry. Season inside and out with salt and pepper.
- Stuff the neck cavity only if you plan to stuff. Keep it loose.
- Cover loosely with foil for the first two thirds of cooking time.
- Remove foil for the final stretch so the skin browns.
- Check the thickest part of the thigh with a thermometer.
- Rest the turkey for 30 minutes before carving.
That rest period is not optional. It lets the juices settle and makes the meat easier to slice.
The Only Temperature That Matters
Time is a guide. Temperature is the truth. Your turkey is done when the thigh reads 74C (165F) and the breast reads 74C as well.
Check two or three spots because ovens have hot and cold zones. If you hit 74C in the thigh but the breast reads lower, keep cooking and check again in 10 minutes.
Common Mistakes With Metric Cooking Times
- Weighing the turkey while still frozen
- Using a recipe written for pounds without converting
- Opening the oven door too often and losing heat
- Trusting the pop-up timer alone
- Skipping the resting period
The pop-up timer often fires late, which means dry meat. A digital thermometer costs little and saves your dinner.
Converting Pounds To Kilograms
Some older recipes use pounds. One kilogram equals about 2.2 pounds. So a 12 pound turkey is roughly 5.4 kg.
If your recipe says 20 minutes per pound, that works out to about 44 minutes per kg. That is close to the 40 minute rule but slightly longer, which suits a stuffed bird.
Adjusting For A Convection Oven
Convection ovens move air around the food. This speeds up cooking and dries the surface. Lower the heat to 160C and start checking about 20 minutes before your calculated finish time.
You may also want to tent the breast with foil early to stop it browning too fast.
Resting And Carving
Let the turkey sit for at least 30 minutes. A larger bird of 7 kg or more can rest for 45 minutes. Cover it loosely with foil and a clean towel.
Carve the legs first, then slice the breast against the grain. This keeps each piece tender.
Final Tips For A Perfect Turkey
- Buy a thermometer before you buy the turkey
- Write your start time on a sticky note
- Calculate your finish time and set an alarm
- Keep notes on your oven for next year
- Brining adds moisture but also adds weight, so weigh after brining
Once you cook one turkey by weight, you will never guess again. The numbers become second nature, and your bird comes out right every single time.