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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 at 250Â°F for 20 additional minutes for each pound. No basting is necessary. You start counting the 20 minutes per pound immediately when you turn the oven down to 250Â°. You don't wait until the oven has cooled down to start the timing for the second phase.