Roasted Turkey

If you choose not to stuff your bird, you may wish to fill the cavity with a handful of chopped onions, carrots, and celery and a few sprigs of parsley, sage, or thyme. These aromatics will subtly perfume the meat and will also flavor the juices of the bird, making for a better gravy. Position a rack at the lowest level of the oven. Preheat the oven to 325F. Remove the giblets and neck from, then rinse inside and out and pat dry:

turkey (10 to 25 pounds)

To facilitate carving, you may wish to remove the wishbone. Generously rub the body and neck cavities and sprinkle the skin with:

Salt If you wish to stuff the bird, prepare and have hot:

Bread Stuffing Loosely pack the body and neck cavities with the stuffing and close the vents. Perform a simple truss. Arrange the turkey breast side up on a rack set in a roasting pan. Brush the skin all over with:

to 6 tablespoons melted butter , depending on the size of the turkey Basting every 30 minutes with additional melted butter or pan drippings, roast the turkey until an instant-read thermometer plunged into the thickest part of the thigh registers 175 to 180F, 10 to 12 minutes per pound if the bird is not stuffed, 12 to 15 minutes per pound if it is. To be safe to eat, the stuffing must register at least 160F. If the bird is done but the stuffing is not, remove the stuffing from the bird and bake it in a buttered casserole while the bird stands. Remove the turkey to a platter and let stand for at least 20 minutes before carving. Meanwhile, if you wish, make:

Quick Turkey Gravy