Here’s the secret no one talks about: Your oven is a liar. It says 325 but runs hot or cold. So never trust the timer alone. Trust your trusty meat thermometer.
Check the thickest part of the thigh—it must hit 175°F to 180°F. The breast should be 165°F. And the stuffing must also be 165°F. That’s the triple check. No guesswork.
The Unspoken Challenges
You will hit a stall. Around hour three, the temperature will plateau like a stubborn donkey. Don’t panic. That’s the collagen melting into glory. Just keep roasting.
You might also see some pale, sad-looking skin. Halfway through, tent the bird with foil if it’s browning too fast. Or brush it with butter like you’re painting a masterpiece. Basting helps, but mostly it makes you feel useful.
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Cooking Times for a 22 lb Stuffed Turkey – THEKITCHENTODAY
