Place the bird on a rack in a roasting pan, and into a preheated 350°F oven. Use the following chart to estimate the time required for baking.
| Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) |
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
| 15 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
| 22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180°F, and when the breast meat reaches an internal temperature of 170°F.
If your turkey is stuffed, it is important to check the temperature of the dressing. The stuffing should be 165°F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.
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Annaliese Keller is Editor in Chief for Edible Paradise. Feel free to contact her with any feedback or suggestions.