Allow 1 pound of turkey per person. Keep frozen until you're ready to thaw it.
To thaw a frozen turkey, place the wrapped turkey in a pan in the refrigerator, and let it stand for 24 hours for every 5 pounds. Turkey can also be thawed by placing it in a sealed plastic bag in cold water, replacing the water every 30 minutes, for 30 minutes per pound.
Roasting Your Turkey
Approximately 12 minutes per pound.Set your oven temperature no lower than 325 °F. Place your turkey or turkey breast on a rack in a shallow roasting pan. If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter / margarine, cooked celery and onions, broth, etc.).
Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
Tip, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. Remove all stuffing from the turkey cavities.