Preheat your oven to 325°F (163°C for my metric pals). No higher, or your stuffing will burn before the bird is done. Slow and steady wins the race—and the moist white meat.
Place your stuffed turkey on a rack in a roasting pan. Put it in the oven and walk away. Stop opening the door! Every time you peek, you let out a cloud of precious heat. That heat is your friend. Don’t be rude to your friend.
After about an hour, tent the bird loosely with foil if the skin is getting too dark. Think of it as a little tinfoil hat to protect it from the evil oven rays. Check the temperature after about 13 minutes per pound.
The Thermometer: Your New Best Friend
Guesswork is for poker, not poultry. Use a meat thermometer. Insert it into the thickest part of the thigh, without touching the bone. The magic number is 165°F (74°C) in the stuffing, and 180°F in the thigh.
If you don’t have a thermometer, you’re playing chicken with salmonella. And you will lose. Go buy one. It costs less than a fancy latte and saves your dinner party.
