does altitude have any thing to do with cooking times. I know i have to raise the temp since I'm a mile above sea level.

Thanks for all the great insights. My turkey, UNSTUFFED, was 14.9 lbs and was completely thawed. I live about as close to the ocean as you can get here in VA, so it wasn't an altitude problem and I have an oven thermometer and know my oven temp is accurate. I never heard that the meat can be pink and be done. Next year I will try a different method, perhaps an oven bag or starting at a high temp and then lowering it. I've also thought about turning the turkey over and doing it breast down. So, I'll let you all know next year how it turns out.

I have always used the 20min per pound,but i also use the turkey rosting bags and have for years.I never get a dry turkey because the juces stay in the bag and you get lots of juices for gravy. It is now said to use two smaller turkeys instead of one lg.It makes since because the timing would be the same for both but not as long as a lrg bird. We are trying it this year since we will be having 12 or more for dinner.

I got a new stove in March of this year and it was always taking longer to cook things than the old stove. My oven thermometer said it was 25 degrees too low so I then adjusted the temp whenever I used it. I just found that the booklet for my stove tells me how to calibrate it without calling someone in. BUT it also stated not to use an "oven thermometer" such as we all use as it can be off by as much as 45 degrees. So, just how are you supposed to know?
Well, I adjusted the calibration up by 25 degrees and my turkey cooked in the time I used from the USDA website.
So, just saying, maybe you should try another oven thermometer. Weirdest thing about my oven was baking cakes, etc seemed to work with the standard timing. It was meats which took the longest before I made any adjustments. I'm just glad the turkey was done ok. It was a little late because I got it into the oven a little late.

I always use the Reynolds Cooking bag too and I stuff the turkey. I roast it at 350* for 2 1/2 hours and it has never failed. I do have an old oven and use a temperature guage to check the oven temp. I double check the bird with a thermometer in the breast part to make sure it's done. The only time I goofed was when I stuffed the turkey and tried roasting it for 8 hrs only to realize I never removed the orginal giblet and gizzard bag that came with the bird. That bird went out with the trash. LOL! Happy Holidays!:o

I cheat and get a smoked turkey. The flavor is incredible and, since it's already fully cooked, I just have to heat it up before serving. :thumbup:

I've always used the 20 min per lb at 350 as a general guideline. Ultimately, I go by my meat thermometer and not just a time when I cook any meat. Turkey is done at 165 degrees, and the thermometer goes in the thickest part of the thigh without touching the bone. I always let any meat I cook rest for a bit while covered in foil, and that will raise the temp by at least 5 degrees too.