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Turkey Planner

Turkey size, thaw, and cook time calculator

Simple Full

Simple mode hides advanced dry-brine controls and spatchcocked option

Timing

Click a preset to fill in date/time — you can edit them afterward

Pick a preset above or type the date you want to serve the turkey. Pick a preset above or select a time from the dropdown.
Turkey Size

Calculate turkey size

Enter your guest count and we'll recommend the right turkey size

💡 You can enter either guest count or turkey weight - switch anytime
Number of adult guests Number of child guests
Include extra turkey for leftovers
Or skip calculation
Enter weight in pounds using decimals (e.g., 12 lb 8 oz = 12.5). → Clear this field to calculate by guest count.
Turkey Type Whole bird includes all parts. Turkey breast (bone-in) is white meat with breastbone attached. Turkey crown is the breast section with full rib cage attached, legs and wings removed. Note: This planner uses USDA guidelines for bone-in breast. Boneless breasts cook 30-40% faster. Breast and crown require more weight per person (less meat yield).
Cooking Method Choose your cooking method
Turkey Is your turkey frozen or fresh?
Refrigerator thawing is safest but takes longest. Cold water is faster but requires cooking immediately.
Preparation Dry brining adds flavor and helps keep meat moist. Want to fine-tune amounts? Open the full dry-brine calculator.
Percentage of salt by weight (1.5% recommended, 1.0-2.0% range)
Timing guide: 2.0% = 18-24h • 1.5% = 24-36h • 1.0% = 36-48h
Higher salt % requires shorter time to prevent over-salting. Learn the math
Different salt brands have different densities. Choose Diamond Crystal or Morton from the dropdown.
Spatchcocking reduces cook time by 30-40%
Only available for oven roasting. USDA recommends cooking dressing separately for smoker, grill, or fryer to ensure safe internal temperature. Stuffing adds 30-45 min cook time. Center of stuffing must reach 165°F.
📘 Safety Resources: USDA Safe Thanksgiving Guide
Cooking Details
Time to rest turkey before serving (30 min minimum recommended)
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What Folks Say about

Front cover of the Going Whole Hog cookbook

Had High Expectations, They were Exceeded

What an exceptional piece of documented culinary South Carolina history. The effort and care taken to share its native recipes, many of which come from the more famous names regionally (even if by copycat on some, that can be understood) was mind-blowing. What impressed me more was the totality of recipes coming from parts of… Read more “Had High Expectations, They were Exceeded”

Seth Kimble
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