For a 10-12 lb stuffed turkey: 2.5 to 3 hours at 325°F. For a 14-16 lb bird: 3 to 3.75 hours. For an 18-20 lb monster: 3.75 to 4.5 hours. Write these down.
Always double-check your oven temperature with a separate oven thermometer. Many ovens lie by 25 degrees. Trust the instrument, not the dial.
A wet brine adds moisture, but a dry brine adds flavor depth. Both are excellent. Just remember that a brined turkey cooks about 10% faster than an unbrined one. Adjust your timeline accordingly.
A reflection for the kitchen: The time it takes to roast a stuffed turkey is oddly reflective of life itself. The best results—whether in cooking, work, or relationships—require patience, a reliable thermometer (metaphorically speaking), and the wisdom to know when to rest. You cannot rush a good thing. The turkey will tell you when it is ready; you just have to listen without opening the oven door every five minutes. Trust the heat. Trust the butter. And trust that the wait will be worth every golden, herb-scented second.
