Learn How to Cook the Perfect Turkey
I have always followed my mother's recipe for stuffing a turkey. Depending on the size of the bird, use one (1) to two (2) pounds of sausage meat and mix well with thyme (I always thought she meant "It takes a lot of time to stuff a turkey").
She, and I, cook the turkey at 30 minutes per pound at 325 degrees Fahrenheit.
Generally turkeys are roasted 325 Deg. F for between 15 and 20 minutes per pound. Why does your chart seem to indicate about 13 1/2 min. per pound???
Some folks might want to try this method--called Trash Can Turkey
There are many blogs/youtube entries on how to do this---very simple--done outside(frees up the kitchen-plus no electric/gas costs) and the bird will come out very moist and tender, plus a 14 lb turkey will be done in 1 hr and 30 minutes. Costs are a steel trash can(not galvanized) a roll of heavy duty Alum Foil(you will use this anyway), a 24" wooden stake, 2 bags of charcoal. Easy enough to look this up on the internet--no way you can dry this one out if you follow the simple process--
My husband and I bought something like that at depot many years ago. We put our turkey inside of it put a top on it than spread charcoal around the outside ring and some in a little cup made on the top. The turkey was done in no time and juicy. That was the only one they had at the store and never seen again. People love the taste of the turkey. Still got it, don't use it any more since my husband pass and that was his job cooking the turkey.
Since we carve the turkey in the kitchen rather than bringing it whole to the table, I roast for taste, rather than appearance. I roast the turkey breast side down, which results in a juicier breast. It also rests in this position before carving.
A tip to share: I always order a fresh turkey and pick it up the day before Thanksgiving. Thus I avoid having a hulking frozen poultry carcass thawing in my fridge for days before the big event.
Another good idea if it works for you! (Not everybody has easy access to fresh birds) Happy Thanksgiving!
The first time I read accurate information on what temperature to cook my bird to. All of the magazines, TV cooks, even brochures from the market tell you to cook to 155-165 degrees. The result is a raw bird that needs to go back in the oven after it's carved, drying it out. I am convinced that the people who write for some magazines and TV shows have never cooked a turkey in their lives, much less been anywhere near the kitchen. I'm glad there are some dependable sources for information.