350 is fine. Be sure to test the done temp yourself with a thermometer. It's done at 165F.

The bird should take about 1 1/2 hours, give or take.

I don't rely on the little pop-up button - it doesn't always pop-up. As Mimi said use a thermometer. The breast is done at 165 - but the thigh should be 175.

Here's a quick link on how to test.

http://www.williams-sonoma.com/recipe/tip/testing-the-turkey-for-doneness.html

Agree with both preceding comments. Especially the need for a digital thermometer. Ignore the pop-up, there's really no substitute for a digital thermometer to properly cook meat of any kind. With poultry, it's for food safety, with beef or lamb, it's to be able to cook to whichever degree of doneness is desired. They're useful for far more than meat too. It's the best $10 you'll ever spend.

325 and 350 are really the same temperature, especially given how inaccurate and variable most home ovens are. At the lower temp, it will take a bit longer than 90 minutes, but the process is the same. At the risk of giving an obvious suggestion, remember to allow maybe 72 hours (+/-) of defrost time by moving the breast from the freezer to the refrigerator before you cook it. Also, I always pull turkey and chicken out of the oven at least 5 degrees below the target temperature. When you're clear it's in the high 150s or at 160 in the very center, take it out of the oven so that it doesn't overcook as the temperature will continue to rise for the next 5-10 minutes.

Thanks for the help. I ordered a thermometer from Amazon. I am feeling less anxious about my bird.

If your timing is off with your dishes, cover the turkey with foil. It can sit a long time. Do let it sit for 5 to 10 minutes.

Cooking a turkey is one of the easiest things to do. Unfortunately, because people think that it is harder to do than it actually is, people tend to overcook it which is easy to do. Like snidely said, take it out a little before optimal temperature because it will continue to cook, and then cover it with foil to "rest" for 20-30 minutes before carving.

Over cooked turkey is not only difficult to chew but impossible to swallow.

I never trust the pop ups so I use a thermometer just to be safe that my turkey is done.

I think turkeys are more often over-cooked as under-cooked, especially in homes.

When cooking a whole turkey, I think the best (well known) hint is to NOT put stuffing into the cavity, especially if the stuffing is cold. Cook it separately for food safety reasons. If you want "flavorings" to infuse from the cavity, use aromatics you won't eat - onions slices, parsley, lemon wedges, herbs, etc.