Cooking times for turkey

Here's a helpful chart: http://homecooking.about.com/library/archive/blturkey7.htm

a good rule of thumb is 10 minutes per pound. it's best to use a thermometer to test for doneness. these temps vary from 165-185 degrees, depending on where you look. i usually keep a inside/outside thermometer (one that stays in the bird with a cord that attaches to a digital display on the outside of the oven) in the thickest part of the thigh/leg and cook it to 165/170 degrees. the carry-over cooking (leaving it at room temp, lightly covered with foil for about 30 minutes) will cook it up to around 175 degrees.