For a stuffed 10-pounder, set your oven to 325°F, plan for 3 to 3.5 hours, and check temps at 2.5 hours. Use a real thermometer. Tent the breast. Let it rest. And if someone asks if it’s done, say “It’s resting, like me after this monologue.”
Remember: A perfectly cooked turkey isn’t about precision—it’s about tolerating 3.5 hours of a hot, aromatic hostage situation in your kitchen. You’ll prevail. And even if you serve it at 170°F with gray stuffing, everyone will still say, “It’s great!” because they love you or they’re drunk. Either way, you win. Happy cooking, you magnificent disaster.
