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Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.
Cook the turkey about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175Â° F to 180Â° F and all white meat is at an internal temperature of 165Â° F to 170Â° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.