No Holiday guest is more important than the turkey. But you might have a late arrival on your hands if you don’t get it in the oven on time. Planning a 3 p.m. meal? You’ll need to have a 20-pound bird (sans stuffing) cooking by around 10:30 a.m. Don’t stress about the math—just follow our easy chart, with recommendations from the USDA.
Note: For safety reasons, the USDA recommends cooking stuffing outside of the turkey to guarantee uniform doneness. If you do choose to stuff it, check the temp of the center of the stuffing to make sure it, too, reaches the safe 165 degrees F (otherwise bacteria could contaminate your cooked turkey). Keep wet stuffing ingredients refrigerated ahead of time, and separate from dry ingredients until just before mixing, stuffing loosely and cooking. Sticking with a casserole dish? You should still cook the stuffing to 165 degrees F.
- What We Know So Far About the Deadly Earthquakes in Turkey and Syria
- Beyoncé's Album of the Year Snub Fits Into the Grammys' Long History of Overlooking Black Women
- How the U.S. Shot Down the Alleged Chinese Spy Balloon
- Effective Altruism Has a Toxic Culture of Sexual Harassment and Abuse, Women Say
- Inside Bolsonaro's Surreal New Life as a Florida Man—and MAGA Darling
- 'Return to Office' Plans Spell Trouble for Working Moms
- 8 Ways to Read More Books—and Why You Should
- Why Aren't Movies Sexy Anymore?
- How Logan Paul's Crypto Empire Fell Apart