For a 13-pound turkey, you’re looking at about 3 to 3.5 hours in a 325°F oven. That’s if you roast it unstuffed. If you’re one of those brave souls who stuffs the bird, add about 30 to 45 minutes. Personally, I say skip the stuffing inside—it’s like trying to bake a cake inside a basketball. Just make your stuffing on the side and save yourself the drama.
Why 13 pounds is your sweet spot
Thirteen pounds is the perfect size because it cooks fast enough to not ruin your whole afternoon. You’re not spending half your life checking a thermometer. But it’s also big enough to look impressive when you carry it to the table, like a feathered trophy. Plus, leftovers are a real possibility—and let’s be honest, that’s the whole point of turkey.
Pro tip: Don’t trust the pop-up timer that comes with the bird. That little plastic thing is a traitor. It’s about as reliable as a weather forecast in a hurricane. Get yourself a good instant-read thermometer instead—your future self will thank you.
