A good general guideline for a 13 lb turkey roasted in a regular oven at 325°F is about 3 to 3¾ hours if it’s unstuffed, and closer to 4 to 4¾ hours if it’s stuffed, but the real test is temperature, not time.

Basic timing

• At 325°F, plan on about 10–12 minutes per pound for an unstuffed turkey, which puts a 13 lb bird around 2½ to just over 3 hours, though many traditional charts round this up to roughly 3–3¾ hours.

• If the turkey is stuffed, estimate about 15–17 minutes per pound, so roughly 3¼ to 3¾+ hours for 13 lb, and start checking early so it does not overcook.

Safe internal temperatures

• Use a meat thermometer and cook until the thickest part of the breast and thigh reach 165°F, making sure the probe is not touching bone.

• If the turkey is stuffed, check that the center of the stuffing also reaches 165°F to be food-safe.

Practical tips

• Let the turkey rest 15–30 minutes after it comes out of the oven so the juices redistribute and it’s easier to carve.

• Ovens vary, so start checking the internal temperature 30–45 minutes before the earliest estimated time, then continue roasting in short increments until it hits 165°F.