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For a 10-pound turkey, roast it at 325°F (165°C) for about 2.5 to 3 hours. Ensure the internal temperature reaches at least 165°F (74°C) in the thickest part of the breast and thigh for safe consumption. Using a meat thermometer is recommended for accuracy. Let the turkey rest for 20-30 minutes before carving.

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1w ago

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