Cooking a 13 Pound Stuffed Turkey at 325 Degrees: A Complete Guide

Roasting a beautifully bronzed 13 pound stuffed turkey is a Thanksgiving tradition for many families. Getting the cooking time just right ensures moist, flavorful meat and perfectly cooked stuffing. But how long should you plan on cooking a 13 pound stuffed turkey at 325 degrees? Let’s take a closer look.

Factors That Affect Cooking Time

Several key factors impact how long it takes to roast a 13 pound stuffed turkey:

• Oven temperature: Cooking at 325°F is ideal. Higher temps cause uneven cooking.

• Stuffing A stuffed bird takes longer than an unstuffed one The stuffing must reach 165°F

• Thawing A fully thawed turkey cooks more quickly than a frozen one.

• Cooking method: Using a roasting pan, V-rack, and basting leads to even cooking.

• Resting: Allowing the turkey to rest after cooking allows juices to redistribute.

Calculate Total Roasting Time

For a 13 pound stuffed turkey cooked at 325°F, the approximate roasting time is:

• 13 lbs = size of turkey
• 325°F = oven temperature
• 15 minutes per pound = general roasting guideline

So:

13 lbs x 15 minutes per lb = 195 minutes (3 hours 15 minutes)

This roasting time is for a fully thawed turkey. A frozen bird would need 50% more time, or about 5 hours total.

Estimated Cooking Schedule

Here is a sample timeframe for roasting a 13 pound stuffed turkey at 325°F:

• 8:00 am: Remove turkey from refrigerator and allow to come to room temperature

• 10:00 am: Preheat oven to 325°F. Prepare turkey cavity with aromatics. Stuff turkey loosely.

• 10:15 am: Place turkey in roasting pan, brush with oil or butter, season generously with salt and pepper.

• 10:30 am: Put turkey in oven, basting every 30 minutes with pan drippings. Add broth as needed to prevent pan from drying out.

• 1:45 pm: Begin checking temperature every 15 minutes. Turkey is done when thigh is 175°F and stuffing is 165°F.

• 2:30 pm: Turkey reaches target temp. Remove from oven, tent with foil, allow to rest 15-20 minutes.

• 2:50 pm: Transfer turkey to platter, remove stuffing to serving bowl, and begin carving.

Ensuring Proper Doneness

Checking the internal temperature of both the turkey and stuffing is crucial. Use an instant-read thermometer to test the:

• Thickest part of breast: 170°F minimum

• Thickest part of thigh: 175°F minimum

• Center of stuffing: 165°F minimum

The turkey thigh needs to reach 175°F to destroy potentially harmful bacteria. If undercooked, return to oven until fully cooked.

After removing the turkey, tent it with foil and allow it to rest for 15-20 minutes. The internal temperature will continue rising about 5°F as it rests.

Key Tips for Moist, Flavorful Results

Follow these tips for roasting success with your 13 pound stuffed turkey:

• Thaw in the refrigerator 1-2 days before cooking. Do not thaw at room temperature.

• Pat turkey dry inside and out before seasoning and stuffing. This helps crispy skin form.

• Rub the skin liberally with softened butter or oil. Season generously with salt, pepper, and herbs.

• Use a V-rack in a roasting pan. This elevates the turkey for even cooking.

• Baste turkey with pan drippings every 30 minutes. Add low-sodium broth to prevent pan drying out.

• Allow turkey to rest at least 15-20 minutes before carving for juicier meat.

With proper thawing, seasoning, temperature control, and resting, your 13 pound stuffed turkey will turn out perfectly moist and delicious. Enjoy this Thanksgiving favorite with friends and family!