The USDA says a stuffed turkey takes 13 to 15 minutes per pound at 325°F. For a 20-pound bird, that’s 4 hours and 20 minutes on the very low end. But here’s the kicker: that’s just a starting point.
Your oven, the shape of your bird (is it freakishly fat or long?), and how tightly you packed the stuffing all change the game. A tight stuffing acts like insulation, slowing down the heat. I’ve had a 20-pounder take almost 5.5 hours because I crammed it like I was packing for a move.
The Only Schedule You Need
Plan on 4.5 to 5 hours total at 325°F. Check the bird at the 4-hour mark. Do not open the oven door every ten minutes—you’ll let out all that precious heat and turn your kitchen into a sauna. I know you’re curious, but resist.
Here’s the real secret: the stuffing must reach 165°F internally. That’s the law. The breast meat should hit 160°F (it will rise to 165°F while resting). So don’t just poke the thigh; poke the stuffing. If the stuffing is cold and the breast is done, you’re in trouble.
