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Female: Thanksgiving is my favorite holiday. Usually I never plan far enough ahead, so I buy a fresh bird. Classically, I like to do it in the over at 325, this is what the pros recommend, and after all the experimentation, I agree with them. 325, you're looking at about 15 minutes per pound. The real test that I use to be assured that the turkey is done is sticking in the instant read thermometer. The key temperatures during is 165 for that stuffing, 150 in the breast, and 180 in the thigh. As soon as it's done, pull it out.
It's a good idea to tent the turkey that does tend to sort of protect the breast a little more. And then after an hour or so of cooking, I’ll remove the foil tent and this thing can start to brown up. And really the most important thing, enjoy this great holiday, I love it, have your friends over, have family over, don’t emphasis over the turkey, just really have a great time.
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