For a 13-pound turkey, the magic number is roughly 3 hours to 3 hours and 45 minutes in a 325°F oven. That’s if you’re roasting it unstuffed, which is the path of least resistance and, honestly, the path to fewer food-safety nightmares. If you’ve stuffed it (you brave soul), add about 15–30 minutes to that time—so maybe 3 hours 45 minutes to 4 hours 15 minutes.
But wait, there’s a catch: your oven might be a liar. Some ovens run hot, some run cold, and mine once held a secret grudge against a chicken. The only truth teller here is a meat thermometer. Trust it, worship it, and stick it into the thickest part of the thigh (avoiding the bone) until it reads 165°F. End of story.
