A 21 lb whole turkey roasted in a standard oven at 325°F usually takes about 4½ to 5 hours if unstuffed, and roughly 4¾ to 5¼ hours if stuffed. Always go by temperature, not just the clock: the turkey is done when the thickest part of the breast and the innermost thigh reach 165°F, and if stuffed, the center of the stuffing must also reach 165°F.

Basic roasting time

• At 325°F, plan roughly 15–20 minutes per pound, which works out to about 4½–5 hours for a 21 lb turkey.

• If the bird is stuffed, add about 30–45 minutes to the total time.

Safety and doneness

• Start checking internal temperature around the 4-hour mark, since ovens vary and large birds can cook a bit faster or slower.

• Use a meat thermometer in the thickest part of the breast, the inner thigh (without touching bone), and the center of any stuffing; all should read 165°F before you take the turkey out.

Resting time

• After roasting, let the turkey rest loosely tented with foil for 20–30 minutes so the juices redistribute and it’s easier to carve.