Does anyone?

YES i agree one hundred percent ,,, if stuffed it takes a lot longer ,,,,

I put a couple of oranges inside my turkey and it makes it really juicy!

I also use a paper bag to help the juice stay in but if you cook it like that you have to watch that the bag don't catch fire....

But I like the longer cooking time to be safe...

Using conventional stuffing means a longer cooking time....Fruit is not as compact....

I forgot about using the baking bag...I believe the large bags have temp and time to cook/per lb. If it were me, I would bake the dressing in a casserole dish covered with foil and remove it during the last five minutes. You can also put some candied yams and/or baked apples in alongside the dressing (if you have room.).

yeah I agree with your timing. Also remember basting a turkey is counter productive, constantly opening the oven to try and keep your turkey juicy lets out a lot of heat making cooking times longer and turkey dryer. We do a simple salt and water brine beforehand and our turkey comes out great!

Happy Thanksgiving!

You need to have the meat cooked to 165 for poultry, otherwise it will be dry as cardboard. The extra twenty degrees makes a HUGE difference in the juiciness of the meat. You can also cook your meat to 155 degrees to keep it juicier and it will still be fine because it still cooks for about 20 minutes after you've taken it out of the oven.

I have a convection oven and it cooks way faster and is more moist when done...always cook it to an internal temp of 185.

I agree with answerer #1. If you use a cooking bag, it takes much less time and 4 hours is about right for that size....I've been doing it that way for years and years now, and they come out just great.

Can you have your turkey and eat it ? Like in the old saying for the cake.

JUST DEPENDS, I USE A BAG AND IT DOESN'T TAKE AS LONG. JUST HOPE EVERYONE HAS A HAPPY THANKSGIVING AND LOTS OF GOOD FOOD.

So - we're all responsible for everyone else now!!??!!