Roast the turkey. Roast for 15 minutes per pound of meat, so if you have a 12-pound turkey, that’s 3 hours. The larger the turkey, the longer it will take to cook, so adjust the time accordingly. You don't need to remove the turkey from the oven or open the oven door during this time. A
digital probe thermometer is extremely helpful here. The turkey is ready when it registers 165°F for the thighs and 160°F for the breasts. (I also use a
digital instant read thermometer to take the temperature again, after taking the turkey out of the oven. Remember, the meat will rise about an additional 10º as it rests).