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1
Preheat the oven to 325u00b0F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
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2
Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100u00b0F, but the breast should still be icy, around 25u00b0F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
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3
By 3 1/2 hours, the thighs should be around 150u00b0F and the breast around 50u00b0F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
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4
Between 4 1/2 and 5 hours, the thighs should be done at 175-180u00b0F, the breast should be done (but still moist) at 160-165u00b0F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165u00b0 for safety.
