Not being a smart-a$$, but just like a whole turkey, only half as long!?! You could even sorta "stuff" the half... bread/celery/onion mixture in a big wad of foil, opened at top. Then the half a cavity perched on top. For temp, 325-350 is fine. For time, I usually start with that X minutes per pound. I will stick a probe thermometer in thick areas once that time is up, but use my Grandmother's "rule" for knowing if bird is really done. If leg/thigh & wing seems about to pull right off... it's done. I usually cover whole pan with foil for a while... till I can tell it's starting to cook. Then uncover to start to get good brown bits in pan. Probably put smaller piece of foil over white meat toward end to keep it from drying out too much. My personal preference is white meat that is NOT oozing juice... but that's me. If white is a little dry... ya always have gravy to top it with.

If I go ANYWHERE on Friday, it'll be to supermarket ONLY. Will look for the SMALLEST turkey I can find and have guys behind the glass cut it down the center for me.

Asolo:

If the halves fit together , you could Hog Tie it together,
with butchers string and Skewers.

It could even be Stuffed and cooked til the internal temp. is 165 Degrees.
To brown , uncover for the last Half hour.

You could even stuff it leaving a 2 1nch space for the stuffing to show and
lay some Bacon Strips over the exposed Stuffing.

LOU

I assume you're talking it was sawed in half? Lay it down butterfly style. Cook until done. Use normal per-minute guidelines though I would guess it'd cook slightly faster. Put your stuffing underneath it if you like and the juices will go into it but you won't have the juices for gravy. Unless you're one who puts ketchup on it, then it wouldn't matter! :)

"...Cook until done."

Well, hell. Problem solved.

If you are just cooking half the turkey, I think you need to start checking it after 1 1/2 hour. I'm thinking it is about 20 minutes per pound, but that may be for a higher temp.