Every big roast hits a "stall"—a point where the internal temperature just stops rising for a while. It’s frustrating, like waiting for a bus that never comes. For an 18 lb stuffed turkey, this usually happens around 140°F to 150°F inside the breast.
Cooking Times For Turkey Chart - CookingTimeChart.com
Don’t panic. Do not crank the heat to 500°F. Just wait. The stall is normal—the moisture on the meat’s surface is evaporating, cooling the bird. Once that passes, the temp will climb again.
The Final Check: Feel the Thigh
You can use a fancy probe thermometer, but old-school chefs also wiggle the thigh joint. If it moves easily and feels loose, that bird is telling you it’s ready. It’s like a handshake from a relaxed friend.
Also, poke the stuffing through the neck cavity. If steam gushes out and it feels hot to the touch, you’re in good shape. But again, trust the numbers: 165°F everywhere.
