Here’s the golden rule for a stuffed 18-pounder: 4 to 4.5 hours at 325°F. Yes, that’s basically a full movie marathon. (Better than Titanic at least—less sinking.) But here’s the catch: your oven may lie to you. Every oven has hot spots, cold corners, and a personality.
So, ditch the timer. Use a meat thermometer. Trust me, Aunt Carol’s “poke test” (wiggling the leg) is how you end up in the ER. Insert the thermometer into the thickest part of the thigh—not touching bone. Aim for 165°F in the thigh and 165°F in the stuffing center. The stuffing is a bacteria hotel; it must hit 165°F or you’ll have a side dish of regret.
