Roasting a deboned and stuffed turkey

I am buying a 10kg/22lb fresh turkey. I will be completely deboning it, and adding a sausage-meat stuffing, before sewing it up. I will then weigh it. And I’ll let it get to room-temperature before cooking it.

What temperature oven should I use (I have a fan oven)?
What temperature should it reach using a meat thermometer?
And how long should it take (how many minutes per pound of the total weight)?
And do you have any thoughts on soaking the bird in brine?

Many thanks in advance.
Bruce

First of all - why would you want to bring it to room temperature before cooking it?

A turkey (whether it is boned or not) should never be stuffed until just before placing in the oven.

To keep it at room temperature only invites harmful bacteria to set it.

As far as brining goes - it is an excellent way to flavor and tenderize the bird - whether you choose a wet brine or a dry brine.

This is an approximate guide at 325* F. - remember - it’s done when it’s done:
8 to 10 pound turkeys - unstuffed - 2 ¾ to 3 hours; stuffed - 3 to 3 ½ hours
11 to 13 pound birds - unstuffed - 3 to 3 ¾ hours; stuffed - 3 ½ - 4 hours
14 to 16 pound birds - unstuffed - 4 to 4 ½ hours; stuffed - 4 ¼ - 4 ¾ hours
17 to 19 pound birds - unstuffed - 4 ¼ to 5 hours; stuffed - 4 ¾ to 5 ¼ hours
20 to 22+ pound birds - unstuffed - 4 ½ to 5 ½ hours; stuffed - 5 ¼ - 5 ¾ hours (or more)

Using a convection oven? Start checking your bird much earlier.

Stuffing should register 164* F. on your thermometer.

Thanks, Kitchen Witch

Regarding brining, would you do that before or after deboning?

Best regards
Bruce

I would de-bone first - then brine. Always brine a “cleaned” turkey.

I hope this helps.

and you’re very welcomed!