Here’s the magic number: a 13-pound turkey at 325°F (163°C) takes roughly 2.5 to 3 hours if it’s unstuffed. If you stuff it (brave soul), add 30 to 45 minutes. But note: stuffing can make the bird cook unevenly, so I’m a “stuffing on the side” kind of person. Less risk, more sleep.
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How Long Should You Cook a 13 lb Turkey at 325°F?
Use a meat thermometer. This is non-negotiable. Insert it into the thickest part of the thigh without hitting bone—it should read 165°F (74°C). Don’t rely on those weird pop-up timers; they lie like a politician. A $10 thermometer is your best friend.
If the skin is browning too fast and the inside is still pale, tent it with foil. It’s like giving your turkey a tiny aluminum hat. Cute, and functional.
The Basting Beat
Basting is optional, so don’t stress. If you want to baste every 30 minutes with butter or broth, go for it. It adds flavor, but opening the oven door a dozen times can drop the temperature. Instead, brush it with butter at the start and let the oven do the work. Your future self will thank you for the downtime.
