Direct answer: a turkey typically takes about 12–15 minutes per pound (unstuffed) at 325°F (163°C), or about 15–18 minutes per pound if the turkey is stuffed. Always verify doneness with a meat thermometer—seek an internal temperature of 165°F (74°C) in the thickest part of the breast and 170–175°F (77–79°C) in the thigh, depending on your preferred doneness and your local guidelines. If you’d like, I can tailor timing to your exact turkey weight and whether it’s stuffed, plus provide a simple checklist for steps from thawing to resting.