The easy way? Pop that turkey into a roasting pan, set the oven to 325˚F, and check back in a couple hours. When your food thermometer registers 165˚F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, the turkey is ready. Let it stand for 15-20 minutes so the juices can settle, then it’s ready to carve.
Traditional Roasting (Easy)