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Christmas Dinner Timeline

Enter your target dinner time and turkey weight. Get the exact schedule for when to start each step — no more burned sides or cold turkey.

Dinner time (target)

When you want to be seated at the table.

Turkey weight (lbs)

Standard turkey is 12-16 lbs for 8-12 guests.

I'm stuffing the turkey(adds 5 min per pound of cooking time)

Your schedule

Dinner at 4:00 PM

14-lb turkey · unstuffed · 3h 2m roast time

11:13 AM
Take turkey out of fridge
Bring to room temperature (60 minutes minimum). Pat dry; salt and season liberally.
11:43 AM
Preheat oven to 325°F
Make sure rack is in the lower third. Have roasting pan ready.
11:58 AM
Stuff turkey (if applicable)
Skip — making stuffing as a side.
12:13 PM
Turkey into the oven
Cooking time: 3h 2m. Baste every 30-45 minutes. Cover with foil if browning too fast at the 2-hour mark.
1:45 PM
Prep all vegetable sides
Peel, cut, and arrange in oven-ready pans. Don't cook yet — just prep.
2:00 PM
Start mashed potatoes (peel and boil)
Peel and cube potatoes. Cover with cold water. Add salt. Bring to a boil.
2:15 PM
Roasted vegetables into the oven
Brussels sprouts, carrots, parsnips. 425°F on a sheet pan with olive oil and salt.
2:30 PM
Drain and mash potatoes
Drain, return to pot, mash with butter and warm cream. Keep covered on low heat.
2:45 PM
Heat gravy base and start dressing/stuffing
Pour gravy base into a saucepan on low. If making stuffing on the side, into the oven now (covered, 350°F).
3:00 PM
Check turkey temperature
Insert thermometer into thigh (avoiding bone). Target: 165°F. Pull turkey when it reads 162-163°F (carryover cooks the rest).
3:15 PM
Pull turkey from oven; rest under foil tent
REST 30 MINUTES MINIMUM. This is non-negotiable. Drink water. The turkey doesn't get cold.
3:25 PM
Reheat sides; finish gravy with pan drippings
Sides go back in the oven covered if they cooled. Add pan drippings to gravy; whisk vigorously; taste and salt.
3:35 PM
Set out cold sides and dishes
Cranberry sauce, rolls, pickles, salad. Get everything onto the table EXCEPT the turkey.
3:45 PM
Carve the turkey
Carving board on the counter. Carve breasts off whole, then slice. Carve legs separately. Plate or platter, drizzle with reserved drippings.
3:55 PM
Final plating; call everyone to the table
Reheat sides one more time if needed. Plate the turkey. Light the candles. You did it.
4:00 PM
Dinner time. Eat.
Sit down. Eat slowly. Take 30 seconds to be proud.

How the math works

Roast time: 13 minutes per pound at 325°F for unstuffed, 18 minutes per pound stuffed.
Rest: 30 minutes minimum after the turkey comes out. Non-negotiable for juicy meat.
Carve: 15 minutes to break down the bird at the carving board.
Sides: Most roasted vegetables take 60 minutes. Start them when the turkey has about 90 minutes left.
Pre-cook prep: 60-minute room-temperature rest before the turkey goes into the oven. Don't skip — cold meat cooks unevenly.