How long should I cook a turkey at 350 degrees?

The rule here is... One hour for every four pounds at 350. That is if your oven is really cooking at 350... Also try the poke in the thigh and see if the juices run clear... Good luck!

Hey Now... The rule is: One must cook turkey 1 hour for each 4 lbs... 12 lbs = 3 hours... Stuffed is about an half hour more Its a general rule... But most important... internal temp should be 180 degrees w/ no red juices flowing out of the bird... Good Luck Smiles

According to this Roasting Chart for Meats: TURKEY: Preheated 350 degree oven 8-10 lb. turkey 2 hours 10-12 lb. turkey 2 ¼ hours 12-14 lb. turkey 2 ½ hours 14-16 lb. turkey 3 hours 16-18 lb. turkey 3 ½ hours 18-20 lb. turkey 4 hours 20-22 lb. turkey 4 ½ hours 22-24 lb. turkey 5 hours 25 and over 5 ½ to 6 hours FOR STUFFED TURKEYS ADD 30 TO 45 MINUTES MORE By experience 12.0 pound turkey placed in a roasting bag and covered in a roasting pan in the oven at 350 degrees is usually perfectly cooked between 2 ½ - 3 ½ Hours. I usually check it at 3 hour time and it is just what I wanted. Enjoy your roasting and by the way this link has good tips that you might be interested to check:♥ http://www.wcpo.com/recipes/2003/11/23.html

13 to 15 minutes per pound is the rule of thumb. Do not forget; when you take the bird out fo the oven, it will continue to cook for several minutes after that, so take it out sooner than you will think.

I have a better suggestion for you. This comes from Cooks.com, who also does the PBS Show "America's Test Kitchen" We have been doing our Turkey this way for several years and it's always, moist, juicy and flavorful. Grill-Roasted Turkey for Charcoal Grill 11/1999 Charcoal gives you the opportunity to add wood twice -- at the outset of grilling and when the bird is turned breast-side up at the one-hour mark -- for a stronger smoke flavor. If you're using wood chips, don't forget to add fresh briquettes at the same time you add the second packet of wood chips. Wood chunks throw off enough heat as they burn to make additional briquettes unnecessary. Hickory and mesquite are widely available in chunk and chip form; both work well in this recipe. Hardwood charcoal burns faster than briquettes, so be sure to use briquettes in this recipe. The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird. If the thigh is below 145 degrees, wait 30 minutes, otherwise check in about 15 minutes. Serves 10 to 12 2 cups kosher salt or 1 cup table salt 1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration below) 6 wood chunks (each about 3 inches long) or 6 cups wood chips 2 tablespoons unsalted butter , melted 1. Dissolve salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate, or set in a very cool spot (between 32 and 40 degrees), 12 hours or overnight. (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a very cool spot for 4 hours.) 2. Toward end of brining time, soak wood chunks in bowl with cold water to cover for 1 hour and drain. Alternatively, place half the chips on 18-inch square of heavy-duty aluminum foil and seal to make a packet. Use fork to tear about six holes in foil to allow smoke to escape. Repeat with remaining 3 cups wood chips and another sheet of foil; set aside. Fill 1 large chimney generously with charcoal (about 70 briquettes) and ignite; burn until briquettes are completely covered with light gray ash. 3. Meanwhile, spray V-rack with nonstick cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack. 4. Empty coals into grill and pile onto one side. Place 3 soaked and drained wood chunks or 1 wood chip packet on top of coals. Set the top grate in position, heat briefly, an then scrape the grate clean with a wire brush. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway and cover, positioning vent over turkey. Cover and grill-roast 1 hour. 5. Remove lid from grill. Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Remove grill rack and add 3 remaining soaked wood chunks or 12 new briquettes and remaining wood chip packet on top of coals; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up in rack (see illustrations below). Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 minutes. 6. Using thick potholders, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook (see note following recipe title, above). Cover and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest 20 to 30 minutes; carve and serve.

Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times: 10 to 18lb Turkey Unstuffed, Done in 3 to 3-1/2 hours and Stuffed, Done in 3-3/4 to 4-1/2hours. FYI -- When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast. If unstuffed, the turkey is done when the meat thermometer reaches the following temperature: 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. If the turkey is stuffed, move the thermometer to the center of stuffing to read temperature. If both the thigh and the stuffing have reached temperatures listed below then the turkey is done. 180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 165°F in the center of the stuffing. Before removing stuffing and carving, let turkey stand 15 minutes to allow juices to set.

3-4 hours, depending on how strong your oven is.

Depends on the size of the turkey. Look at the directions the come on the turkey .

About 1/2 hour per pound. I usually cook it slower and longer but you've got to be careful not to dry it out. When you take it out of the oven, let it sit untouched on the top of the stove for 1/2 hour before slicing. The roasting bag should help some with the moisture issue. And you will baste. A fresh turkey, unfrozen, will beat a frozen and thawed turkey any day of the week.