Tell us how many people you're feeding and when you want to eat — we'll size the bird, tell you when to start thawing, and work backwards to the exact time it goes in the oven.
Plan about 1¼ pounds per guest, or 1½ pounds if you want good leftovers. For 10 people that's a 12–13 pound bird.
In the fridge, allow about one day for every 4 pounds. A 12-pound turkey needs roughly 3 days, so plan ahead.
325°F is the standard. Roast to 165°F in the thickest part of the thigh, and let it rest 20–30 minutes before carving.
Yes — a stuffed turkey takes longer (about 15 minutes per pound instead of 13), and the stuffing itself must reach 165°F.
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