Never under- or over-cook your turkey.
At 325°F: unstuffed turkey needs 13 min/lb, stuffed needs 17 min/lb. A 14-lb unstuffed turkey takes about 3 hours. Always verify with a thermometer: the thigh should reach 165°F (74°C), and if stuffed, the center of the stuffing must also reach 165°F. Remove the turkey when the thigh reads 160°F — carryover cooking adds 5-10°F during the 30-45 minute rest. Resting is non-negotiable: it allows juices to redistribute (cutting immediately loses ~40% of juices). For crispy skin: pat dry, rub with butter, and start at 450°F for 30 minutes before reducing to 325°F. Tent with foil if the breast browns too quickly. Baste every 45 minutes. Place the turkey breast-side up on a rack in a roasting pan for even heat circulation.