Temperature should be around 350. I can't tell you about the time per lb...you could probably find that on the Butterball site.
But don't over-do it...take it out before it gets all the way up to temp on your meat thermometer, tent it with foil, and let it stand. It will continue to cook after you take it off.
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Best turkey I've ever made was on the Weber charcoal grill. I have the 22 inch grill and a rotisserie that I used for the turkey. I brined it overnight, then skewered an orange to keep the turkey centered on the spit. I seasoned it up and cooked it over indirect heat. It only took a couple of hours and it was marvelous. All the juices that normally run off and drip into a pan stay on the surface of the turkey and carmelize. You still get plenty of drippings for awesome gravy. It is a little smokey. I wasn't sure if we'd like it but we sure did. Here's some pics:
I highly recommend it!!!
I can resist everything except temptation.
I too have picture of the results I've obtained. They are in the "Member's Pictures" section. I posted the technique, temperatures, and time/lb. for my technique. I don't have a rotisserie, but the bird comes out perfect anyway. And I cook twenty pouders with no problem. I have the Webber 22 inch covered kettle charcoal grill. I adore the thing. But the smoker looks amazing as well. Probably won't be getting one soon though. I have other bills to take care of, and new archery equipment that I need to get first. The kettle works great for me. Know need to get anything else for now.
My post is found under the chicken/turkey forum.
Seeeeya; Goodweed of the North
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