First things first: you cannot just guess. A stuffed turkey cooks differently than an unstuffed one. Why? Because the cavity is now a cold, dense block of bread and herbs that needs to reach a safe 165°F.
The standard rule of thumb is 13 to 15 minutes per pound at 325°F. Yes, that means a 15-pound stuffed turkey will take over three hours. But wait—do not set your timer and walk away! That’s just the starting point.
Your Secret Weapon: A Meat Thermometer
Please, for the love of gravy, buy a good instant-read thermometer if you don’t own one. This little gadget is your best friend. It removes all the guesswork and anxiety.
Here’s the target: the thigh must hit 175°F, the breast should reach 165°F, and—this is critical—the center of the stuffing must also reach 165°F. If the bird looks done but the stuffing is cold, you’re in trouble. Keep roasting, tented with foil, until that stuffing is piping hot.
Pro tip: let your bird rest for 20 to 30 minutes after it comes out of the oven. The temperature will even out, the juices will settle, and your carving skills will suddenly look professional. Magic!
