Let’s say you want dinner at 6 PM. Start roasting at 2:30 PM. At 4:00 PM, check the thigh temp (should be around 160°F). At 4:30 PM, check the stuffing (if it’s not 165°F, give it 20 more minutes). Pull the bird at 5:15 PM (even if not perfect—carryover cooking will help). Tent and rest until 6:00 PM. Carve. Eat. Bask in glory.
If it’s done early? No problem. Keep it tented on a warm stovetop (off the heat) for up to an hour. Don’t let it drop below 140°F, or you’ll risk safety issues. But honestly, a rested turkey is a better turkey.
So, how long to cook a 13 lb stuffed turkey? About 3.5 to 4.5 hours at 325°F, plus 30 minutes rest. But really, the answer is: until it’s ready. Use your senses, trust your thermometer, and remember: even if the stuffing is a little damp, it’s still delicious with gravy. You’ve got this.
Now go preheat that oven. And maybe make an extra gravy boat—just in case. (You’re welcome.)
