You will notice that are roasting times are shorter than many other cookbooks. We recommend these times because we giving you roasting times that will allow you to have a moist tender meet and still cook the bird completely.  By pulling your turkey out of the oven between 165 and 175, most of the turkey is completely cooked.  There is a small chance you might find small parts not cooked completely.  Latter cook those later completely through for leftovers.  If you over cook a turkey it looses its flavor. 

Please remember every oven is different.  And the time it takes for your turkey depends how many times you baste it and opening the oven.  Every time you open the oven it changes the time a lot.  These roasting times are just an estimate.  Please be careful.  Please rely on a Thermometer.  Using a Thermometer is essential on cooking a moist and tender bird.   If you choose, you don't have to baste the turkey.  I have not seen much difference between turkeys baste or one not. 

Be careful using a Convectional Oven.  We don't know if these times are for a Convectional oven.  There is nothing wrong cooking a turkey in a Convectional Oven.  Please be careful and follow your thermometer to know when your turkey is done.