For a moist and tender bird, ask yourself two questions:

  • First, is it frozen or fresh? Birds that are frozen were probably processed earlier in the year. A fresh turkey usually cooks faster—and is usually more flavorful than a frozen turkey. 
  • Second, was it conventionally or naturally raised? Commercially raised turkeys often are injected with water or a saline solution, which means they can stand a bit of overcooking. Naturally raised turkeys are leaner and don’t have added liquid, so they’re easier to overcook.
  • In general, roast turkeys at 325 degrees for about 15 minutes per pound, and add 30 minutes for stuffed turkeys. Cook until a thermometer inserted into the thickest part of the thigh reads 165 degrees or higher.