hi hanz, Cook it for 25 minutes per pound + 25 minutes 'for the oven' at about 180 mark six. Take it out and check if it's done by sticking a skewer in the thickest part,and if the juices run clear it is done. you must let it rest for 20 minutes out the oven when it is done. this lets the juices reform throughout the bird keeping it moist and tender. Slice it too soon and it will become tough and dry. I hope this helps. All the best.Rab.