Allow 1 day of thawing for every 4 pounds of turkey. Once thawed, use within 1 or 2 days.
Remove outer netting and plastic bag from thawed turkey. Remove neck and giblets from body and neck cavities. Place turkey in roasting pan with Tender Timer® gauge unobstructed. Cover with lid or aluminum foil. Roast for about 4 hours 30 minutes to 5 hours at 160-165°C. Remove cover during the last half hour for final browning and to allow frequent checking of the timer.
The center stem of the timer pops out to indicate the turkey is cooked. Verify that a meat thermometer reads 74°C in the deepest part of breast and innermost part of the thigh. Let stand 20-30 minutes before carving. Unclamp legs and and remove timer by lifting it by its outer edge.