Instructions: Bring your turkey to room temperature. If frozen, thaw according to label directions. An ice cold or very cold turkey does not roast well. Some cooks rinse the turkey with water and pat it dry.When you handle any poultry be very careful and clean with preparation and cleanup.

Season the turkey inside and out liberally with the above seasonings. If you want a stuffed turkey it is very convenient to use a cheesecloth to enclose the stuffing for the turkey cavity. Stuff just prior to baking.And remove the stuffing after baking.This avoids any chance of spoilage and also aids in proper cooling of turkey and stuffing. Liberally spread some oil or melted margarine etc. ( sometimes I even use mayonnaise or even honey ) over the seasoned turkey. Use a large enough roaster pan to hold the turkey.

I place a layer of onions, celery and carrots beneath the turkey which flavors the gravy for later. Place the roaster pan on the lower oven shelf and start initial baking at preheated 375 to 400 degrees for 30 to 45 minutes. Then reduce the heat to 350 or 325 degrees to complete the baking process. Baste freqently with pan juices and rotate the pan several times for even browning. Generally allow 15 to 20 minutes per pound for roasting.A stuffed turkey requires the additional time per pound. I always use an oven thermometer; some turkeys have pop up timers. When the turkey is finished cooking, allow to stand about 20 minutes to 1/2 hour before carving. Juices settle and it is much easier to carve. I also enjoy decorating the turkey legs with foil for a festive look.

Comment: This is my way of roasting a turkey and there are many other favorite ways other cooks rely on .Ive tried many and rely on the above for a juicy, well browned bird.

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