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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Pet-A-Palooza hits Raymond James Stadium Saturday morning and ABC Action News is giving away $5,000 to local animal adoption organizations! The whole family is welcomed at this free event, which has pet adoptions, animal shows and even fun inflatables for the kids.