And dont forget to cover the breast with foil.

Not sure about the roasting time, but if it's one of those start-high-then-lower-it recipes, I hope it also recommends starting breast-down and then flipping partway through. That gives you a much juicier breast.

Thanks! It's an epicurious recipe I've successfully used for many years. It's just we have a much smaller group this year. We are not brining because it's a kosher turkey. I'll look up the Alton brown recipe in case it's helpful.

Sounds like Alton Brown's recipe, which I've used for two years (and we always have a small bird, too). I allow for 1.5 hours, but rely completely on the meat thermometer in the thigh meat.

Don't forget, you want to rest your bird for a while before carving, which is an ideal time to stick your other dishes in the oven. And if you ARE using Alton's recipe (or other recipe that called for brining), your turkey will not be dry, even if you keep it in longer than necessary. Good luck!

Anyone have a resource? Everything I've found online is about times for roasting a turkey at 325 degrees. I'm using a recipe that recommends starting at 450 for 45 minutes and finishing at 350. For a 20 lb turkey, they are suggesting about 2 hours total. We only have a 14lb turkey.

Of course, we will use a meat thermometer. However, I'd like to estimate, so everything is done around the same time. Also, I'm guessing we should cut down on both the high temp roasting time and the lower temp time, so we don't dry it out?