Just bought my bird: bigger than I wanted, but forgot to pre-order this year, so it's a 14 lb. turkey for 2 people (LOTS of leftovers this year). I'm pretty laid-back about directions, so just now began to take a look at roasting time for a stuffed bird. Was surprised at the variations (all at 325 degrees):
1. 1973 Good Housekeeping cookbook (used to be my cooking Bible when I first married in '75): 12-16 lbs, stuffed: 4 3/4 to 5 3/4 hours. Wow, seriously overcooked? Said to roast to internal temp of 180-185. Turkey briquettes?
2. Instructions from an old Butterball insert, 1991: in roasting pan--4 to 4 1/2 hours. Enamel pan--3 1/2 --4 hours
3. Current websites: ranged from 3 1/2 to 5 1/2 (!) hours. One had a difference for defrosted vs. fresh birds--why? Fresh was for lesser time, 10-15 min./lb for fresh.
What say you? How long for a 14 lb stuffed fresh turkey?