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To cook a 24 lb turkey, roast at 325°F until breast, thigh, and any stuffing reach 165°F, then rest 30 minutes before carving.

Roast a 13-pound turkey at 325°F until a thermometer reads 165°F in the thigh, wing, and breast—about 3 to 3¾ hours, then rest 20–30 minutes.

An 18-pound turkey roasts at 325°F until all parts reach 165°F; budget 4¼–4½ hours unstuffed, then rest 20–30 minutes before carving.

For kitchen volume, 1 US cup equals 236.588 mL; 1 metric cup equals 250 mL; 1 UK cup equals 284 mL.

Roast a 12-pound ham at 325°F to 140°F if fully cooked or 145°F with a 3-minute rest if fresh; glaze in the last 20 minutes.

Roast a 12-lb turkey at 325°F until breast, thigh, and any stuffing reach 165°F; plan 3–3¾ hours unstuffed or 3½–4 hours stuffed.

For a 16 lb turkey, roast at 325°F until all parts reach 165°F; plan about 3¾–4¼ hours plus a 20–30 minute rest.

For a 15-lb turkey, roast at 325°F until a thermometer reads 165°F in thigh, wing, and breast; expect about 3¼–3¾ hours plus a 20–30 minute rest.

Roast a 19-lb turkey at 325°F until the thickest breast and thigh hit 165°F, then rest 20–30 minutes for juicy carving.

Roast a 20-lb turkey at 325°F for 4½–5 hours until the breast and thigh reach 165°F; rest 30–40 minutes before carving.