To roast a turkey, the recommended temperature is 325°F. The turkey should be cooked until it reaches an internal temperature of 165°F. To achieve the juiciest meat, remove the turkey from the oven when the temperature reaches 150°F, as the temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven. The cooking time will vary depending on the weight of the turkey, but a general rule of thumb is to cook an unstuffed turkey for 13 minutes per pound if roasting empty and 15 minutes per pound if stuffed. Here are some general guidelines for cooking times based on turkey weight:

• For an 8- to 12-pound turkey: 325°F for 2¾ to 3 hours
• For a 12- to 14-pound turkey: 325°F for 3 to 3¾ hours
• For a 14- to 18-pound turkey: 325°F for 3¾ to 4¼ hours
• For an 18- to 20-pound turkey: 325°F for 4¼ to 4½ hours
• For a 20- to 24-pound turkey: 325°F for 4½ to 5 hours

Its important to note that these are just guidelines, and the cooking time may vary depending on your oven and other factors. To ensure that the turkey is cooked properly, use a meat thermometer to check the internal temperature at regular intervals. When checking the temperature, insert the thermometer down into the meaty part of the thigh, making sure not to touch the bone, and hold the thermometer still until the numbers stop increasing. If the turkey is not ready, return it to the oven.