For a stuffed turkey roasted in a conventional oven at 325°F (163°C), plan on about 15–18 minutes per pound , but always cook to temperature , not just time.

Safe core guidelines

  • Use 325°F (163°C) for a whole stuffed turkey in a standard oven.
  • General timing:
    • 8–10 lb: about 2¾–3½ hours
    • 10–12 lb: about 3–3½ hours
    • 12–14 lb: about 3½–4 hours
    • 14–18 lb: about 4–4¼ hours
    • 18–20 lb: about 4¼–4¾ hours
    • 20–24 lb: about 4¾–5¼ hours
  • Stuffed birds usually need at least 45 minutes more than an unstuffed turkey of the same size.

Internal temperatures (most important)

  • Check with an instant‑read thermometer near the end of the estimated cooking time.
  • Target temperatures:
    • Stuffing center: 165°F (74°C)
    • Breast: about 165–170°F (74–77°C)
    • Thigh: about 170–175°F (77–79°C)
  • Start checking roughly 30–45 minutes before the earliest expected done time so you do not overcook the turkey.

Simple step‑by‑step timing approach

  1. Weigh your stuffed turkey (or note label weight if you stuffed it yourself).
  1. Multiply weight (lb) by 15–18 minutes to get a rough window.
    • Example: 12 lb stuffed turkey → about 3–3½ hours at 325°F.
  1. Roast breast‑side up on a rack; tent loosely with foil if browning too quickly.
  1. Start checking temperatures 30–45 minutes before the low end of the window and continue every 15 minutes.
  1. When the stuffing hits 165°F and the breast/thigh hit their targets, remove the turkey, tent with foil, and rest 20–30 minutes before carving.

Quick notes from cooks and forums

  • Many experienced home cooks now prefer cooking stuffing separately for better food safety and more even cooking, and some forum threads actively advise against stuffing the bird at all.
  • If the meat is done but stuffing lags behind, you can take the stuffing out and finish it in a separate dish until it reaches 165°F.

Bottom line: Use 325°F, estimate 15–18 minutes per pound for a stuffed turkey, but always trust your thermometer and the stuffing’s 165°F internal temperature over the clock.