First, forget everything you think you know about cooking times for a plain bird. Stuffed is a whole different ball game. Stuffing acts like a sponge. It soaks up heat and takes forever to get hot enough to kill bacteria.
So, the golden rule? You’re not just cooking the turkey. You’re cooking the stuffing inside it. That’s the real boss here.
General rule of thumb: 13 to 15 minutes per pound at 325°F (163°C). Yes, that’s slower than a naked turkey. Don’t yell at me. I’m just the messenger.
Let’s Do Some Lazy Math
Got a 12-pound bird? You’re looking at about 3 to 3.5 hours. An 18-pounder? That’s pushing 4.5 hours. Maybe a bit more. And no, checking it every fifteen minutes won’t make it cook faster. I tried that. It just makes you dizzy.
But here’s the thing—oven thermometers lie. All of them. Trust your meat thermometer, not your hopes and dreams.
