A 13 lb turkey typically takes about 3 to 3¾ hours to roast at 325°F (163°C) if unstuffed, but you should always cook to temperature, not time, and pull it when the thickest parts reach 165°F.

Basic timing guide

  • For an unstuffed 13 lb turkey at 325°F, plan roughly 10–12 minutes per pound, which works out to about 2¾ to 3¼ hours, with many guides rounding this to 3 to 3¾ hours.
  • If the turkey is stuffed, it often needs closer to 3½ to 4 hours at the same temperature.

Temperature and safety

  • The turkey is safely done when the innermost thigh, innermost wing, and thickest part of the breast all reach at least 165°F, checked with an instant‑read thermometer.
  • Start checking the internal temperature about 2 hours into roasting so you do not overshoot and dry out the meat.

Small practical tips

  • Let the turkey sit at room temperature for about 30–45 minutes before roasting so it cooks more evenly and within the expected time range.
  • After roasting, tent it loosely with foil and rest 20–30 minutes so the juices redistribute and the meat stays moist when carved.

Information gathered from public forums or data available on the internet and portrayed here.