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.
