First: don’t overstuff. A 13-pound bird has a cavity the size of a small cat. Don’t cram it full. Leave some room for heat to circulate. About 1 cup of stuffing per pound of bird is a good rule. For 13 pounds, that’s about 13 cups of stuffing. But honestly, use your judgment.
Second: don’t baste like a maniac. Opening the oven every 20 minutes makes your bird cook unevenly. Baste once or twice, tops. The rest of the time, leave it alone. It’s not a baby; it doesn’t need constant attention.
Third: don’t trust the “golden brown” look. A turkey can look perfect on the outside and still be raw in the middle. That’s why we love the thermometer. It’s the one friend who tells you the truth.
What About the Giblets?
Oh, you forgot to check the cavity, didn’t you? We’ve all been there. You pull out the turkey, and there’s a little baggie of organs staring at you. That’s fine. Cook them separately if you want. Or toss them. No judgment.
Just remember to remove them before stuffing. A giblet-stuffed turkey is a very different meal. Not recommended.
