Set your oven to 325°F. Roast for 4 hours, then check. Most 15-pound stuffed turkeys will need 4.5 hours. The last 15 minutes can go under the broiler for extra color—watch it like a hawk.
Let the bird rest for 20 to 30 minutes before carving. This is not a suggestion; it’s a law. Cutting too early releases all the juices, and you get a dry carving disaster. Resting allows the stuffing to set and the meat to relax.
If you pull the turkey out at 158°F in the breast, don’t panic. Carryover cooking will push it to 165°F while it rests. That’s free heat. Take it.
