To cook a turkey, it is important to ensure that it is cooked to a safe internal temperature to kill harmful bacteria. According to the USDA, a turkey must be cooked to a minimum internal temperature of 165°F. Here are some guidelines for cooking a turkey:

• Temperature: Preheat the oven to 325°F. Some recipes suggest starting the turkey at a higher temperature for a brief period before lowering the heat for the duration, but this is not necessary.

• Cook time: The cook time will depend on the size of the turkey. For an unstuffed turkey, the general rule of thumb is to cook it for 13 minutes per pound if roasting empty and 15 minutes per pound if stuffed.

• Checking for doneness: To check if the turkey is done, insert an instant-read thermometer into the thickest part of the thigh. The internal temperature should register 165°F.

• Resting time: After the turkey is done, it is important to let it rest for at least 15 minutes before carving.

It is also recommended to baste the turkey with butter or olive oil every 20-30 minutes to help retain moisture and deepen the color of the skin. Here are some additional guidelines for cooking a turkey:

• For a juicier meat, remove the turkey from the oven when the temperature reaches 150°F. The temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven.

• Rotate the turkeys roasting pan every 30 minutes to make sure the bird cooks evenly.

• For a crispy, golden skin, remove the foil tent from the turkey in the final 45 minutes of cooking, increase the oven temperature to 425°F, and baste the bird with butter[[2]](https://www.foodnetwork.co...