Forget the “minutes per pound” math if you want to avoid dry meat or a salmonella scare. Your turkey is done when the thickest part of the breast hits 165°F and the stuffing center also hits 165°F. That’s non-negotiable, folks—even if your grandma swears by the pop-up timer (spoiler: those are often wrong).
For a stuffed bird, the stuffing acts like a cold sponge inside a hot oven. It soaks up heat slowly, so your total cook time can jump by 30 to 45 minutes compared to an unstuffed turkey. Patience is your secret ingredient here—your guests will survive another episode of the parade.
