Every year I get a flood of questions at this time of year, of how to cook a turkey. This year – and this season – is no different. Here is a printable link for a PDF file of this information – Calculate Turkey Cooking Times

The simplest say to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-pound bird). Check the temperature about 3/4 of the way, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be) when checked at the thickest part of the thigh and the thickest part of the breast.

If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines.

To kill all bacteria, a turkey must be cooked to an internal temperature of 165°F. As it rests, the temperature will then continue to rise to around 180°F. To check the temperature, you can use either an instant read thermometer or a remote. For juicier meat, however, some people prefer to take the bird out at 150°F so the temperature will rise only to 165°F as it rests.

Whichever turkey roasting temperature you choose, be sure to use a meat thermometer to determine it. In the past, people used to use the color of the meat as an indication of doneness: The turkey was pierced with a knife, and if the juices were clear instead of pink, it was done. But this is not a reliable method, for several reasons. First, pinkness can disappear before a safe temperature is reached. And on the flip side, some turkeys (especially organic and heritage birds) may never lose their pink color, even if they’re cooked to well above 165°F.

If you find the skin is getting too dark and the desired internal temperature hasn’t been reached, loosely tent the browned parts with a double-thick layer of buttered aluminum foil to protect them from the heat.

Source: Epicurious