If you don't stuff the turkey (of which is the best way to make sure that the turkey cooks evenly and the stuffing is not dangerous to eat) 325 degrees and 15 minutes for each pound....turn the turkey breast side down for the first 2 hours so that the juices moisten the white meat and then for the last part of the roasting carefully turn the turkey with the breast side up so that it will brown....let the turkey rest 15 or so minutes so that the juices reabsorbs into the turkey instead of draining onto your serving platter and causing you to have dry turkey...Have a wonderful Thanksgiving!
Unstuffed- cook at 350- 15 minutes per pound, so for every 4 pounds your turkey weighs cook it for 1 hour. Your turkey weighs approximately 15 pounds. Cook for 3 hrs. and 45 minutes or til your meat thermometer reads 180 degrees ( inserted into the thigh meat)
Ruezone is correct, it is per pound. If you buy a Honeysuckle Turkey, it also has a plastic probe in the breast that will be popped out, when the turkey is done. Most have cooking directions on the wrapping. Don't forget to thaw in the refrigerator, not on the counter, and pull the bag of giblets out of it's belly cavity.
I agree that you need to consider the size of the bird. About 15 minutes per pound. I cook mine at 375. I use melted butter and a piece of cheesecloth to cover the bird. Baste frequently during the last hour. Let stand 15 minutes before carving. Don't forget the giblets under the neck flap. I cook these with the neck (breast cavity) and a little celery and use for stock for the gravy.
Bird temperature for fully cooked is 165 degrees; Check with meat thermometer and avoid hitting a bone, gristle or fat. A decent thermometer may cost 5 bucks or so- its worth it. Time it takes depends on the bird size, whether its stuffed or not and my 12 lb bird will take(stuffed) roughly 3 hrs starting at 500 degrees for 15 minutes, then dropping to 375 degrees covered with foil, and uncovering at the end for desired browning
ALSO you can have pan free clean up. Line your roasting pan, if you are cooking your turkey in the oven, with heavy duty foil. Then wrap the entire turkey in foil folding foil edges over each other a couple of times at top after wrapping entire bird . This steams bird and keeps it moist. A little juice may leak out but foil in the pan catches it = zero roasting pan cleanup. I'm a bit wierd with my turkey. Not only do I stuff it as usual I put stuffing over the outside as well and have found the butter and water from stuffing drip down into the bird as it is cooking and keeps it moist. How good those first slices of hot turkey taste... gobble it down, pun intended.
Rotisseree speaking: 160 in the breast and think parts about 20 to 25 minutes. 12 pounder about 3 hrs. Coat with butter periodically. Stuffing stove top sepaete works for us. Happy thanking. Deep fried about 45 minutes but dangerous albeit moistest turkey you will ever eat but still too dangerous with all of that oil.
425 degrees for the first hour, then lower the temperature to 325. our bird is usually in the oven from 31/2 to 4 hours. keep basing it every 30 min to l hour and put foil on the legs if they are getting cooked faster than the other parts. When the legs pull off easily it is usually done.
I once cooked a turkey (450@4hrs), and it looked good when done. However, it was as hard as plastic on the outside even though the inside was somewhat ok...I followed the instructions, but later found out from an elderly lady down the hall that a gas stove cooks different from most newer ovens...A good updated cookbook for newer stoves can be found on line...I'm so frustrated, I haven't looked it up yet..."I'll get over it!"...I'm going to have pasta for Christmas.