according to one of America's leading poultry brands, how long should you cook a 25 lbs stuffed turkey and at

Answer 1

A 25 lb stuffed turkey will take quite some time to cook. Unstuffed, it will take less, but that's still a big turkey.

As a cook, I don't go strictly by time, but rather by temperature. You need to get an instant read thermometer (usually about $10), and use it to check the turkey. DO NOT LEAVE THE THERMOMETER IN THE TURKEY. This is the kind where you put it in for a few seconds, take your reading, then remove.

Since you will need a general serving time, I'm guessing a 25 lb turkey, stuffed, will run a good 4 to 6 hours, depending on how you do it.

After you remove a turkey (or any dish) from the oven, it will continue to rise in heat - cook internally. A turkey like that could pic up a good 10 degrees. The FDA says for foolproof kill-all safety, shoot for 180 degrees, but I find a lot of them are overcooked at that temp. The little pop-up ones err on the side of safety, and really overcook. I myself would pull the turkey somewhere between 160 and 165 degrees and let it rest for about 30 minutes.

Letting it rest lets it (1) cook more and (2) redistribute juices.

The legs should pull off easily when it's properly cooked.

Ovens are all over the map, heat-wise. Where you put the turkey in the oven, whether it's front or rear-facing even affects it, as well as how you stuffed it. There is no one-size-fits all "x hours at y temp" unless you want to overcook it in the process. You have to check the temp. Otherwise you'll probably have an over- (or under-) cooked turkey.

Happy gobbling!

Answer 2

7 - 7 1/2 hours at 325 degrees. I have a 20 pounder that will be stuffed and I was told to cook it 4 3/4 - 5 3/4 hours. Enjoy.Don't forget to buy a disposable cooking pan with a handle on it, it just makes life so much easier. No pan to clean up.

Answer 3

Personally, I wouldn't stuff my turkey until the last twenty minutes of cooking, or serve it as a side dish. I cook my turkey at 375 degrees for about 15-18 minutes per pound. I would basted it often and keep it covered to seal in the juices.