Cook it until it's done....measure with an instant read.
There are so many variables.....will it fit into a roaster with a lid? Or no lid? And how big is your oven? meaning how is the air circulation around the bird? and will you use convection?
I would allow 4 hours at 375...and test at 3 1/2....and allow half an hour rest time...and be prepared with foil and an armload of bath towels to wrap it in should if get done earlier!
And that's figuring a big oven, no lid and not convection,
and that the bird is totally thawed.

Linda C

Lindac - Thanks for the response. We ordered a 'fresh' turkey and it will be picked up Fri. and keep it in the frig til Sunday. We have a gas stove. Last year I cooked a 15 lb. one, unstuffed, and had to use the bottom rack, no lid, so I covered it with foil. Since I was going to stuff it this year, I didn't know how much more time it would take. Marg

Not much more time....just make sure the stuffing is hot.
The bigger the bird, the less time per pound it takes to cook.

Marric:
Mine took about 5 to 5 1/2 hours with stuffing, last year.
It was 20 lbs.
I brought it up to 175 Deg.,Internal temp.
It was baked in a Waterless Cooker ( Dutch Oven )with a lid.

If it doesn't brown enough , when it is reaching 165 Deg. internal temp.,
take the lid off and turn the temp to 400. til it browns good.

{{gwi:1479805}}

Thanks Linda.

How long will it take depends on who you ask.

I roast following Barbara Kafka's high heat method and having been using this method for over 10 years. So a turkey is never in the oven here for 5 hours or more.

A 20 pound stuffed turkey will be done in 3.5 hours.

Since you are picking up your turkey on Friday, you might also give Judy Roger's pre-salt method a try. Although normally I would presalted Thursday for roasting on Sunday.

Home Cookin Chapter: Recipes From Thibeault's Table

Simple Roast Turkey - High Heat Method
======================================

Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available.

There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss.

Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature.

The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area.

If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out.

Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock.

15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing.

Fresh ground black pepper to taste
1 cup water or basic turkey/chicken stock

. Place oven rack on second level from bottom of oven. Heat oven to
500F.

Rinse the turkey inside and out. Pat dry. Sprinkle the outside with
pepper. If stuffing, stuff cavity and crop, securing openings with
long metal skewers. Lace them. Do not truss.

Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in
oven legs first. Roast until the leg joint near the backbone wiggles
easily, about 2 hours. After 20 minutes, move the turkey around with a
wooden spatula to keep from sticking. Remove the turkey to a large
platter. Let sit 20 minutes before carving.

Pour off grease from roasting pan and put pan on top of the stove. Add
water or stock. Bring to a boil while scraping bottom of pan
vigorously with a wooden spoon, loosening all the crisp bits in the
bottom of the pan. These add intensity to the gravy. Let reduce by
half. Serve on the side in a sauceboat or add to giblet gravy.

9 pounds
stuffed 1 hour 45 minutes
unstuffed 1 hour 15 minutes

12 pounds
stuffed 1 hour 50 minutes
unstuffed 1 hour 20 minutes

15 pounds
stuffed 2 hours 30 minutes
unstuffed 2 hours

20 pounds
stuffed 3 hours 30 minutes
unstuffed 3 hours

Home Cookin Chapter: Recipes From Thibeault's Table

Pre-Salting
===========
Judy Rogers' Zuni Cafe
method

Servings: 11 to 15

Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.

ADVERTISEMENT

1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
. Notes:

This same method can be used for chicken, chicken pieces, pork roasts,
ribs, chops, etc..

With the smaller cuts just pre-salt 4 or five hours in advance. Even
this short period of presalting makes an amazing difference.

Don't cover, just refrigerate and then remove from the fridge in time
for the meat to come to room temperature before cooking.

Ann:
Sorry I forgot about the High Heat method.

I'm just a traditional person at heart.
Been cooking them the regular way since the Nifty Fifties,
twice a year.
Everyone loves them that way.
I have one thawing now , have to give the High heat method a try.
My Grandson is Discharged from the Navy and is coming down from NY. for Dinner.

Lou

A turkey cooked to a higher temperature than 165 at the most will have dry white meat. I aim for 160 in the thickest part of the thigh, then remove it cover with foil and let it rest....the temperature will rise, the dark meat cooked and the white meat still moist and not stringy nor dried out at all.

I agree, if you have a fresh bird, you could try the brining or salting method, don't try that with a butterball or you'll have an inedible salty mess. Ugh.

Anyway, I bake my turkey stuffed. Always. My last 20 pounder was a couple of years ago, but it got baked at 350F for 5 1/2 hours. Make sure the stuffing reaches 165F....

I also take mine from the oven at about 160F tested in the thigh, tent it with foil and let it sit for about 20 minutes. Temp will got up to about 165F.

Especially with a fresh turkey, if it's a local or heritage breed, it may be lower in fat than the treated frozen store birds. Be very careful not to overcook, it can get dry very quickly. That's where the brining helps.

This year? I think Elery is planning on putting a turkey in the smoker, so no stuffing. I don't eat the stuff anyway, but my kids like it. Maybe I'll have to bake some in the oven....

Annie

annie, if you have to bake the stuffing in the oven, buy a couple of extra turkey wings and lay them on top of the baking stuffing...
It helps to get some of that good old turkey grease into the stuffing!
Linda C

Thanks, LindaC, I'll remember that. I've never seen turkey wings sold here in separate packages, but then again, I've never looked!

Annie

Thanks Linda:
I didn't know that.

Will have to figure out why the White Meat was always Moist and Delicious, for 55 years.
Must have been the Gravy ???
Lou