Roast it low and slow at 300-325 degrees for about 13 to 15 minutes a pound for unstuffed; 14 to 18 minutes a pound for a stuffed bird, or until an instant reading thermometer stuck in the breast reads 165 degrees.
Figure in an additional 30 to 40 minutes for resting after the turkey is done. This allows the turkey to finish cooking, for its juices to settle, and it is your buffer time in case it takes longer than anticipated.
The reasoning here is that turkeys are essentially lean meat.
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Enjoy this dried fruit recipe that is very tasty and versatile and can be served as part of a dessert or for breakfast.