Estimate roasting time by meat and weight, with a suggested oven temperature — so the turkey is ready when the guests are.
It's a planning estimate. Ovens, shape and starting temperature all matter — a meat thermometer is the only way to know for sure.
Always. Rest 10–20 minutes so juices redistribute; the internal temperature also rises a few degrees as it sits.
Stuffing adds time and must reach 165°F itself. For speed and safety, many cooks roast the stuffing separately.
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