The general rule when cooking a whole defrosted turkey is 25 minutes for each pound at 325°F. When a turkey reaches an internal temperature of 180°F, it is considered done.
If the turkey doesn’t have a little button that pops up—and you don’t have a meat thermometer—make a discreet incision between the bird’s back and thigh. If the juice that seeps out is clear, it’s time to gobble-gobble the cooked turkey.
