Cooking a stuffed turkey is a rite of passage. It’s messy, stressful, and deeply satisfying. You’re basically playing chicken with thermodynamics—and winning.
Every oven is different. Every bird is unique. Your grandma’s “three hours at 350°F” might be a lie. Or a miracle. Trust your thermometer, not your memory.
And if it all goes wrong? Order pizza. No one cares after the first glass of wine. The stuffing will still be delicious tomorrow. You’ve got this, you beautiful bird-wrangler.
Now go pre-heat that oven. The turkey is waiting. And it’s hungry for your attention.
