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To thaw a frozen turkey: Submerge it in a sink full of cold water for 8-10 hours (changing the water frequently).
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Or if you have time, place it in the fridge for 3-4 days.
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When the bird is fully defrosted and you are ready to roast it, preheat oven to 400 F.
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Remove the neck and giblets from the cavity.
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Giblets are the liver and heart of the turkey and are usually wrapped in paper or plastic before being inserted into the abdominal cavity.
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Giblets can be used to make broth or gravy or flavour soups.
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Place an onion in the cavity of the turkey.
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Or try an apple and an onion.
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Or just leave it empty.
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Sprinkle the turkey all over with kosher salt.
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Place the turkey, breast side down (if you can figure that out) on a rack in a roasting pan.
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Add up to 1 quart of water into the bottom of the pan.
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If you want to make a lot of gravy, add the full quart.
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Cover the turkey with a sheet of foil.
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Roast the turkey, covered, at 400 F for 1 hour.
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Then turn the oven down to 300 F and bake for 3-4 hours longer.
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Always check with a good thermometer to make sure it reaches 165 F inside.
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Remove the turkey from the oven and let it sit for 10-20 minutes before carving.
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If you are going to be serving the turkey at a later time, place the sliced meat into a slow cooker.
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Pour 2 cups of the broth over the meat.
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Cover and refrigerate until you are ready to serve.
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Then heat the turkey on low setting until ready to servedo not overheat as the meat will dry out.
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To make gravy, strain the broth from the roasting pan into a large saucepan or Dutch oven.
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Heat the broth over medium heat.
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The listed amount of flour will be about right for 10 cups of broth.
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Whisk together the flour and cold water in a small bowl.
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Whisk the flour mixture into the broth and bring to a boil over medium heat, stirring constantly, until thickened.
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I have cooked turkey when its still somewhat frozen.
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Bake at 400 F for 1 hour, then at 300 F for 6-7 hours.
