Here is a conversion from Butterball that shows you how long a turkey takes to thaw in the fridge or in the sink in cold water. You can enter the weight and it will tell you by each method.http://www.butterball.com/calculators-and-conversions
Toots - Have you thought of having your oven checked and calibrated? We go to a friend's house for TG the last two years, this year will be the third. The last two years, even after her turkey was in the oven at the correct time adn temp, it still wasn't done. Now, she could have put it in with a bit of ice still in the cavity ... I don't know, but she is doing a smaller turkey this year b/c she has discoverd for some reason, her oven can't handle a large turkey. I have the same model as her and mine does it no problem. So, it might behoove you to get your temp sensors etc. checked out.
Stuffing the bird will add more time, especially if packed too tightly, as you discovered. You only need a few chunks of onion, celery, carrots, you could even put in a sliced apple. Key is to ensure the ice is out of the cavity ... aka completely thawed. If it is still a bit icy in the morning, run steady stream of slow cold water into the cavity until it thaws. Do not place in oven even a bit frozen. Make sure it is completely thawed before putting in oven.
Here are some pics of where to insert the thermometer. Some pics are downright incorrect. Here is a drawing of where it is supposed to go:[size=78%]https://www.google.com/search?q=where+to+insert+thermometer+in+Turkey&rlz=1C1CHFX_enUS430US482&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=XR-BUsjNEMHayAHP-IEY&ved=0CAkQ_AUoAQ&biw=1680&bih=865#facrc=_&imgdii=_&imgrc=7Zw2hUyHrRw7gM%3A%3BjdeMIWYNHzZ5zM%3Bhttp%253A%252F%252Fww1.hdnux.com%252Fphotos%252F12%252F05%252F04%252F2642212%252F6%252F628x471.jpg%3Bhttp%253A%252F%252Fwww.sfgate.com%252Fnews%252Farticle%252FChronicle-Classic-Best-Way-Brined-Turkey-2466350.php%3B399%3B471[/size]
Here is a good image of where exactly to put the thermometer: [/size][size=78%]https://www.google.com/search?q=where+to+insert+thermometer+in+Turkey&rlz=1C1CHFX_enUS430US482&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=XR-BUsjNEMHayAHP-IEY&ved=0CAkQ_AUoAQ&biw=1680&bih=865#facrc=_&imgdii=_&imgrc=x5aeMud1T0rwmM%3A%3BkHGMdG6y-USK8M%3Bhttp%253A%252F%252F2.bp.blogspot.com%252F-YLIVCz8x1ao%252FTvFmVG9rb3I%252FAAAAAAAADks%252F5rW7I4LrgfM%252Fs1600%252Fturkey%252Bdima.jpg%3Bhttp%253A%252F%252Fwww.dimasharif.com%252F2011%252F12%252Fapple-brined-turkey-recipe-you-will-be.html%3B1600%3B667[/size]This photo is WRONG WRONG WRONG!!! DO NOT PUT IN THE UPPER BREAST LIKE PICTURED HERE:https://www.google.com/search?q=where+to+insert+thermometer+in+Turkey&rlz=1C1CHFX_enUS430US482&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=XR-BUsjNEMHayAHP-IEY&ved=0CAkQ_AUoAQ&biw=1680&bih=865#facrc=_&imgdii=_&imgrc=p0645c8Dboy_JM%3A%3BjDBDWPeUcLlJRM%3Bhttp%253A%252F%252Fwww.firepit-and-grilling-guru.com%252Fimages%252Fmeat-thermometer-2.jpg%3Bhttp%253A%252F%252Fwww.firepit-and-grilling-guru.com%252Fmeat-thermometer.html%3B400%3B268
Here is a great recipe for turkey stock: [/size][size=78%]http://www.food.com/recipe/rescued-turkey-stock-24576[/size]
I tried stock many times and it never came out right before I tried this recipe. It was always a murky grey colour with zip flavour. Around this time of year, I start saving the clippings of all my veggies, bagged salad etc and put in ziploc bag in freezer. The onion skin is what gives the stock the nice colour. I save the bottoms and tops of celery, carrot peel, asparagus ends, any type of veggie, except potato peel b/c it makes the stock starchy. Get in the habit of saving all your clippings instead of pitching or garburating them. When I prepare dinner, I bring out my ziploc from the freezer and just add to it and back it goes. I also wouldn't use strong tasting veggies like turnip. .. it overpowers the taste of the stock. Following this method, you will have a wonderful turkey stock that is highly concentrated. I usually let it reduce by at least 1/3 to 1/2 and then put in one or two cup containers in my freezer... or ziploc bags and lay flat. Then, when I need, I dilute about 2/3 stock 1/3 water.
LOTS of pepper and a decent amount of salt is key for gravy not being bland. Put some veggies in the bottom of your turkey pan before you put in the oven, surround it by onions, carrots, celery... add some canned or container stock or water. While the turkey is cooking, keep adding fluid to the pan. You don't want the drippings to be mostly fat. The juices, stock and veggies will blend and help make a more flavourful gravy. You can also take the gizards, giblets, etc, put in a small pot of water, simmer for several minutes , strain and let cool, skim the fat and you can add this to your gravy pan as well for additional flavour.
Here is the recipe I discovered a few years ago. I never had luck with gravy and after finding this, it turns out great! Get as many pan juices out of the turkey when it comes out of the oven and put in the fridge to allow the fat to settle. It doesn't take long.. just make sure to let it cool a bit outside the fridge before you put it in.. don't want shattered container in your fridge with all that grease!