Recipe (Persian style turkey braise with pomegranate sauce) says to cook for 5 hrs. This seems too long? Also, I will be making a rice stuffing. Can this be made a day ahead?
Here's a guide for turkey cook times! https://food52.com/blog... and keep in mind that stuffed birds take longer than non-stuffed :)
And actually 350 for 5 hours sounds like an ok ballpark—just check the temperature regularly and take it out when a meat thermometer reads 160° F.
For a turkey that size, 5 hours at that low of a temperature does not seem long. So you're not relying on just a time alone, use a thermometer to help you: one inserted into the deepest part of the thigh should read 165° F. Here are some tips for cooking it faster: https://food52.com/blog...
And yes, you should be able to make the rice stuffing ahead! I might even suggest making it in a separate casserole (rather than in the bird)—this way you'll have a bit more control over both dishes.