Cooks should use a meat thermometer, cooking oil and aluminum foil to get the best results when cooking an unstuffed turkey. Turkey usually cooks at 325 degrees for several hours, depending on the size of the bird. A meat thermometer is the best way to ensure a fully cooked turkey.
The meat thermometer should be inserted in the thigh or wing as well as the thickest part of the breast. An internal temperature of 165 degrees is considered safe by the U.S. Department of Agriculture, although Butterball recommends cooking the turkey until the temperature in the thigh reaches 180 degrees.
Covering the turkey with tented aluminum foil until the last one to two hours of cooking prevents tough, dry or burnt skin. While the turkey cooks uncovered, brushing the skin with cooking oil keeps the meat moist.