How Long to Cook a 16Lb Turkey at 325

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Don’t stuff the turkey too early. Bacteria love warm stuffing as much as you love that breadcrumb-giblet combo. Either pre-cook the stuffing to 165°F, or keep it safe and bake it separately. Your health department—and your stomach—will thank you.

Also, avoid opening the oven every ten minutes. Every time you peek, heat escapes, and your cooking time stretches mysteriously. Instead, set a timer for 2.5 hours, then check once. Trust the process, not your curiosity.

Finally, don’t forget the gravy. Those drippings at the bottom of the pan are liquid gold. Whisk in a little flour and broth while the bird rests, and you’ll have a sauce that makes even a slightly overdone slice taste divine.

The Clock and the Carve

When the thermometer hits 165°F, celebrate quietly. Then wait. Carving too soon is the number-one host mistake. Give it that half-hour rest, then slice against the grain for maximum tenderness. A sharp knife helps—dull blades destroy texture.

Arrange the slices on a warm platter, drizzle with a little pan juice, and watch your guests’ eyes widen. The 3.5-ish hours you spent are about to deliver a payoff that feels like a standing ovation.

And if you’re drinking a good wine while roasting? Even better. The turkey is patient; you can be, too.