How Long Do You Cook a 13 Pound Turkeyを詳しくリサーチ! 知っておきたい トピックの裏側を分かりやすく展開します。

Here’s the math your turkey won’t do for you: 13 pounds x 13 minutes equals roughly 169 minutes. That’s 2 hours and 49 minutes, but you’ll want to add a little buffer because your oven might be a drama queen. I always round up to 3 hours and start checking at the 2.5-hour mark, like a paranoid parent checking on a sleeping teenager.

But wait—if you stuff your turkey (which I don’t recommend, because it’s like wearing a down jacket inside a sauna), you’ll need to add another 30 to 45 minutes. That’s basically the time it takes to find the lost turkey baster in the back of a drawer filled with pizza coupons and expired takeout menus.

The First Hurdle: Thawing (A Comedy of Errors)

You cannot cook a 13-pound frozen brick. I tried once. It came out looking like a turkey that had been in a bar fight—raw in the middle, burnt on the outside. Thaw it in the fridge for about 3 days. That’s one pound per 5 hours of defrosting, so set a calendar reminder, or better yet, just let it sit and judge you from the bottom shelf like a cold, disapproving relative.

If you’re in a panic (which we all are, always), you can use the cold-water method: submerge the turkey in a sink of cold water, changing it every 30 minutes. It takes about 6.5 hours for a 13-pounder. That’s roughly the same time as a Lord of the Rings extended edition, except with more water and less elves.