A 13lb turkey needs roughly 2 hours 45 minutes to 3 hours in a 325°F oven, unstuffed. Stuffed adds 30 to 45 minutes. But here’s what really matters: your thermometer, not your timer, tells you when dinner’s ready.
The Quick Answer for a 13 Pound Turkey
Unstuffed: 2 hours 45 minutes to 3 hours at 325°F
Stuffed: 3 hours 15 minutes to 3 hours 45 minutes at 325°F
Golden rule: 13 to 15 minutes per pound
True doneness: 165°F internal temperature in the thickest part of the thigh
Your 13-pounder sits in that sweet spot where timing feels almost predictable. Almost. Because ovens lie, turkeys vary, and that timer on your phone is just a guide. The only truth lives inside your bird, measured by an instant-read thermometer stuck deep into the thigh meat without touching bone.
Why Your Timer Lies (and Your Thermometer Doesn’t)
You set your timer for 3 hours. You open the oven door six times to check. Your mother-in-law insists it needs another hour. Your oven runs 25 degrees cooler than the dial claims. The turkey started cold from the fridge instead of room temperature.
Every single variable shifts the finish line.
That 13 to 15 minutes per pound calculation gives you a ballpark. A starting point. A reason to set an alarm so you remember to check. But breast shape, fat distribution, oven accuracy, and how often you peek all conspire to make that number approximate at best.
The thermometer never lies. When the thickest part of the thigh hits 165°F, your turkey is safe to eat. When the breast reaches 150°F to 160°F, it’s perfect, knowing the temperature climbs another 5 to 10 degrees as it rests. Everything else is noise.
Temperature Matters More Than You Think
Most recipes tell you to roast at 325°F. It’s the reliable standard, the temperature that gives you even cooking, golden skin, and minimal drama. For turkeys over 14 pounds, it’s practically non-negotiable.
But your 13-pounder can handle 350°F beautifully. The slightly higher heat crisps the skin faster, shaves off maybe 15 to 20 minutes, and still keeps the meat tender if you pull it at the right internal temperature.
Some cooks swear by starting at 450°F for the first 30 to 45 minutes, then dropping to 325°F for the remaining time. The blast of heat jump-starts browning, creating that crackling skin everyone fights over. It works. It’s faster. But it requires confidence and a good exhaust fan because the fat renders fast and can smoke.
For your first turkey or your twentieth, 325°F to 350°F gets you there without stress.
Stuffed or Unstuffed: The Time Difference
Stuffing changes everything. Not just flavor, but physics.
Unstuffed turkey: 13 to 15 minutes per pound. For 13 pounds, that’s 2 hours 49 minutes to 3 hours 15 minutes.
Stuffed turkey: 15 to 17 minutes per pound. For 13 pounds, that’s 3 hours 15 minutes to 3 hours 41 minutes.
Why the gap? Because the center of the stuffing must also reach 165°F for food safety. While the turkey meat heats from the outside in, the stuffing sits there in the cold cavity, slowly warming. By the time the stuffing is safe, the breast meat often edges toward dry.
This is why many cooks now roast their stuffing separately in a buttered dish. You get crispy edges, perfect texture, and a turkey that cooks faster and stays juicier. The cavity stays open for hot air circulation. Everyone wins.
If you stuff anyway, commit to the longer time and check both the thigh and the center of the stuffing with your thermometer.
How to Know Your Turkey Is Actually Done
Insert your instant-read thermometer into the thickest part of the thigh, angling it so the probe tip sits deep in the meat without touching bone. Bone conducts heat differently and gives false readings.
Target: 165°F minimum for food safety. This is the USDA standard, the line between safe and risky.
But here’s the insider move: pull the bird when the breast reads 155°F to 160°F. During the resting period, that temperature climbs another 5 to 10 degrees. You end up with breast meat that’s tender and juicy instead of chalky and sad.
The thigh can handle higher heat. It’s darker meat, more forgiving. When the breast is perfect, the thigh will be too.
If you stuffed your turkey, insert the thermometer into the center of the stuffing as well. It needs to hit 165°F just like the meat.
The Resting Period You Can’t Skip
When your turkey hits temperature, your instinct screams to carve immediately. Resist.
Transfer the bird to a cutting board or platter. Tent it loosely with foil if you want, though it’s not required. Let it sit for 15 to 30 minutes minimum.
During this rest, the juices redistribute through the meat instead of flooding out onto your cutting board in a sad, flavorful puddle. The proteins relax. The texture improves. The temperature continues to rise, finishing the cook gently.
This is when you finish the gravy, rewarm the sides, open the wine, light the candles, and take a breath. The turkey isn’t going anywhere. It’s resting, and so should you.
When you finally carve, the slices stay moist and intact. The payoff for patience.
What Can Go Wrong (and How to Fix It)
Turkey Cooking Too Fast
You check at 2 hours and the breast is already browning hard. The thigh reads only 140°F. Panic sets in.
Solution: Tent the breast loosely with aluminum foil. Not tight. Just a shield to slow the browning. Drop your oven temperature by 25°F. Keep roasting until the thigh hits 165°F. The foil buys you time.
Turkey Cooking Too Slow
Three hours in, your thigh thermometer reads 145°F. The chart promised you’d be done by now.
Solution: Check your oven’s actual temperature with a separate oven thermometer. Many ovens run cooler than the dial suggests. If confirmed, bump the heat to 350°F. If the turkey started cold from the fridge instead of room temperature, that’s your culprit. Don’t panic. Better slow than burned. It’ll get there.
Skin Getting Too Dark
The skin is mahogany after 2 hours but the meat still needs time.
Solution: Tent just the breast and the tops of the drumsticks with foil strips. Leave the sides exposed so heat still circulates. Continue roasting to proper internal temperature. The skin underneath stays protected while everything finishes cooking.
Quick Prep Reminders Before You Start
Thaw completely: A 13lb turkey needs 3 to 4 days in the refrigerator to thaw safely. No shortcuts with hot water or countertop thawing. Plan ahead.
Room temperature matters: Pull your turkey from the fridge 1 hour before roasting. No more than 2 hours for food safety. A cold turkey cooks unevenly, with the outside overdone before the inside catches up.
Pat completely dry: Use paper towels to blot every surface, inside and out. Dry skin crisps. Wet skin steams.
Remove the giblets: Check both the main cavity and the neck cavity. That little paper-wrapped packet is easy to miss and impossible to eat.
Your 13lb turkey is the perfect size for learning. Big enough to feel impressive, small enough to cook in an afternoon. Trust your thermometer. Respect the rest. Everything else is just heat and time.
