by Thea Miller
Remove from refrigerator 30 minutes before cooking. Remove neck and giblets from turkey. Place in roasting pan and season.
Preheat oven to 450°F. Place turkey in oven uncovered and reduce the oven temperature to 325°F.
Roast for 15-20 minutes per pound, if not stuffed. If stuffed, roast for 20-25 minutes per pound.
After 1st 30 minutes, baste turkey every 30 minutes.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165°F when done. Remove the turkey from the oven, tent with foil and allow to rest in a warm area 25-30 minutes before slicing.
How to Add Flavor to Your Turkey
Rub your turkey with butter or oil for a richer flavor and browner skin. Rub minced herbs or ground spices into (or beneath) the skin for more flavor, Place a few halved lemons or garlic cloves inside the cavity of the turkey.
Baste with stock or broth and then butter in the last 30 minutes of cooking.