If you stuffed that bird (you rebel), the cooking time jumps to 3.5 to 4 hours at 325°F. The stuffing has to reach 165°F too, and it’s a dense little sponge hiding inside a hot cave.
Pro tip: Check the stuffing temp with your thermometer. If the bird is done but the stuffing isn’t, scoop the stuffing into a baking dish and pop it in the oven for another 15 minutes. No shame in that game.
The “But My Grandma…” Moment
I hear you. “But my grandma always cooked it at 350°F for 3 hours!” She did. And her turkey was probably dry. We love grandma. We do not love dry poultry.
325° is the sweet spot. It’s not too hot, not too cold. It gives the dark meat time to render fat while the white meat stays juicy. Science, baby.
