If you follow “15 minutes per pound” blindly, you might end up with a turkey that looks like a golden goddess but tastes like a dehydrated flip-flop. Conversely, undercook it and your guests will spend the night hugging the toilet—not a bonding activity. The USDA isn’t joking: one ounce of undercooked turkey can contain enough Salmonella to launch a minor pandemic. So invest in a thermometer—it’s cheaper than a trip to the ER.
How Long To Cook A 33 Lb Stuffed Turkey – JPUOYG
By the way, did you know the average Thanksgiving turkey weighs 16 pounds, which means it needs about 4.5 hours? That’s long enough for your aunt to recount her entire 2019 cruise, including the bad shrimp. Use that time to baste—though basting only adds moisture if you skin the butter; just keep the oven closed, for crying out loud.
The “One-Hour-Per-Pound” Myth (A Cautionary Tale)
I once heard a man claim his mother cooked turkey “one hour per pound because she feared no bacteria.” That man now eats cold sandwiches at retirement homes. Do not do this—you’ll carbonize the bird to a fossil, and the stuffing will be a black, savory rock. The correct range is 15-18 minutes per pound, and that’s with the oven at 325°F. Anything hotter (like 350°F) will cook the outside to leather while the inside remains a cold, dangerous swamp. Anything lower (300°F) turns your bird into a six-hour project better suited for a pottery wheel.
