For those who froze their turkey, make sure it's thawed before cooking. The U.S. Department of Agriculture recommends to allow 24 hours of defrosting for every 4 to 5 pounds the turkey weighs. If you forget to thaw, don't panic. Submerge the turkey in cold water (about 30 minutes per pound), changing the water out every 30 minutes.
An unstuffed 12 to 14 pound turkey takes between 3 and 3 3/4 hours at 325 degrees to cook, while a stuffed one may take 3 1/2 to 4 hours.
Make sure you use a thermometer to determine if the bird is done. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 degrees Fahrenheit.
The USDA has a complete list of cooking times on its website.