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Let the turkey sit on the counter for 45 minutes before roasting. Roast
the bird in a 325-degree oven (see recipe, above). A bird is cooked when a meat thermometer inserted into the turkey in three places, including in the thickest part of the thigh and the stuffing, registers 165 degrees. After roasting, let the turkey rest in a warm place for at least 30 minutes. If your guests are late, remove the stuffing and transfer it to a buttered dish.
Reheat the stuffing. Do not reheat the turkey. Times are approximate.