225-250 degrees 23-27 minutes per pound
275-300 degrees 18-21 minutes per pound
350-375 degrees 11-13 minutes per pound
Give the turkey about 3 extra minutes per pound if it is very cold outside.
Check the temperature of the turkey halfway through the cooking process, three quarters of the way, and then when you think it is done to make sure that you are on the right track. This will help you monitor the turkey and make sure it is not over cooked! Or even better, use an iGrill and get alerts sent right to your phone so that you always know the internal temperature of the turkey.
Make sure that the turkey is fully cooked to 165 degrees on the innermost part of the thigh and the thickest part of the breast before removing it.
This step is important! Let it rest for 20-30% of the total cooking time. You can loosely cover the turkey with a piece of aluminum foil while it is resting or you can just leave it open.
