I haven't seen any info on this... hopefully someone can help...This was my test a few weeks ago. I boned a 12 pound turkey, and then boned the breast and the thigh. (The total combined weight was 4.5 lbs. for the two parts) I then seasoned them individually with my own mixture of herbs and butter and refrigerated it for 24 hours. The next day, I stuffed the thigh (skinless) into the breast and tied it. I wasn't sure how long to cook it, and by mistake, I used the convection oven. Well, it came out on the overdone side, and I was never sure how long it would take. I started it at 450º for 1/2 hour, then turned the oven down to 325º. I'm doing this next week for T-day and I don't want to overdo it again. This time I will use the regular oven. I do have a thermapen thermometer that I just got... and, I have probe I can use in the over too. I would like a good approximate time so I can plan the rest of the dinner accordingly... does this make sense??? Hopefully so. This is my first time using this wonderful website... I've learned so much. Thanks in advance.