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1
Remove giblets and neck from turkey; wash, and set aside.
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2
Wash turkey thoroughly inside and out.
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3
Pat dry with towels.
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4
Remove any excess fat.
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5
Prepare your choice of dressing.
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6
Preheat oven to 325F (160C).
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7
Spoon some of dressing into neck cavity of turkey.
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8
Bring skin of neck over back; fasten with poultry pin.
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9
Spoon remaining dressing into body cavity; do not pack.
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10
Insert 4 or 5 poultry pins at regular intervals.
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11
Lace cavity closed with twine, bootlace fashion and then tie.
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12
Bend wing tips under body, or fasten to body with poultry pins.
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13
Tie ends of legs together.
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14
Insert meat thermometer in inside of thigh at thickest part.
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15
Place turkey on rack in shallow roasting pan.
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16
Brush with some butter; sprinkle with salt and pepper.
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17
Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185F.
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18
Leg joint should move freely.
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19
When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
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20
While turkey roasts, cook giblets and neck.
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21
Place turkey on heated serving platter.
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22
Remove cheesecloth or foil, twine, and poultry pins.
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23
Let stand 20 to 30 minutes before carving.
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24
Make gravy.
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25
Notes: Approximate baking time is 18 minutes per pound.
