Turkey cooking question.....

I didn't cook Thanksgiving dinner yesterday because I had a fever of 102. My fever is now down to 101 so I'm cooking the damn turkey. (As you can tell, I'm not a happy cook). I think it's about ten lbs. (The label with the weight on it tore off). I put it in the oven at325 degrees. I know what a baster is, so I'll be using that. Who out there can give a good guess as to how long a ten lb. Stove-Top stuffed turkey should cook? I don't have a meat thermometer--just the white button thing on the turkey. I'll figure out the yams, mashed potatoes and cranberry jelly. It's just the turkey that's raising my temperature this morning. Some help, please?

IMHO 325 is too low for a small bird. Assuming that you're going to baste frequently you'll also want the temp a bit higher to compensate for the heat loss.

Joy of Cooking says @ 325-350 degrees it's 20 to 25 minutes per pound for a stuffed bird this size, so about 3 1/2 hours, maybe 15 to 30 minutes more. In my experience the pop up timers react a bit prematurely so go by the time guide and the pop up. Final test is stick a knife in the thigh and if the juice runs clear, it's done. If there's still blood, it needs a little more time.

After you take it out of the oven do not carve it for at least 1/2 hour. That resting period allows the juices to settle into the meat.


on edit: I hope you're feeling better soon.