Roast a defrosted turkey for 20 minutes per pound in a 350-degree-Fahrenheit oven. However, if the bird is fresh, it should stay in the oven for only 10 to 15 minutes per pound.
Leave the turkey in the oven until an instant-read thermometer reads 165 F at the thigh. For a stuffed turkey, the internal temperature of the stuffing should also reach at least 165 F. A turkey right out of the oven continues to cook, and the internal temperature increases 5 to 10 degrees. After removing the bird from the oven, loosely place a foil tent over it for about 25 minutes before carving. This improves the bird's flavor and juiciness.