Turkey that has been at 1 (either 1 hour into roasting or 1 hour per pound used as a guideline) generally still needs more time; the only safe way to know how much longer is by checking the internal temperature with a meat thermometer. Properly cooked turkey should reach at least 165°F (74°C) in the thickest part of the breast and innermost thigh, and you continue cooking until it does. Typical oven‑roasted, unstuffed turkey at 325°F takes about 10–13 minutes per pound, while stuffed birds can take 15–17 minutes per pound, but these are only estimates and many factors (oven accuracy, starting temperature, pan type) change the timing. If your turkey has already been cooking for the time those estimates suggest but is not yet at 165°F, keep roasting and recheck the temperature every 10–15 minutes until it reaches the safe internal temperature.