Here’s the cool, tricky part: the stuffing. It’s not just extra weight; it’s a sponge of moisture and bacteria potential. The center of the stuffing has to reach a safe 165°F, just like the breast meat. Think of it like cooking a giant, very dense casserole inside a turkey-shaped oven. It’s fascinating, right? Your turkey is a nesting doll of heat challenges.
If the bird were unstuffed, you’d only need about 4 hours and 45 minutes. That extra 45 minutes is the stuffing tax—the price you pay for that glorious, savory center. It’s like adding an extra dessert course to a marathon dinner; everything just takes a little longer.