I'd go by inner thigh temp of 165* to 170* before I'd trust breast temp. At 325*, you're looking at 3 1/2 to 4 hours...at least. Maybe a little longer. I start my turkeys in the 450* range for the first hour, 400* for the second, 350* for the 3rd, and then 325* until done. I would take it out of the package the night before and put it on a cooling rack on a sheet pan, and back in the fridge over night. That will help dry out the skin and make it crispy.
A couple of things will help. First, start the bird breast side down for the first 2 hours, then flip it breast up and take the legs out of the plastic holder, or butchers twine...which ever you use to hold the legs in.
I dry brined mine last week and think I like it better that way also. Just make sure you rinse the bird before you put it in the fridge to dry out the skin. Then, right before putting it on, salt it again. It should look some thing like this when done:
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Last edited by CarolinaQue; 11-28-2012 at 10:34 PM..