bob, indirect heat at about 325, and it should take about 3 hours. It depends on the stuffing. I prepare my own birds and use a sausage meat stuffing, as that conducts the heat better than a bread stuffing. The last one I cooked, which started as a 17 pound bird, 2 large chickens and 1 duck, and about 4 pounds of stuffing, was cooked in under 4 hours. I'm afraid I never weighed the completed bird. When cooked it will hold its heat for hours because it is pure mass with no cavity, so if it is cooked before you want it, wrap it in a few towels and some foil and keep it in a hot box. It does the bird good to relax when cooked, like any other meat. It gives the juices a chance to distribute through the meat, and gives a more succulent finished dish.
