Roasting Your Turkey

Preheat your oven to 325 degrees Fahrenheit

Remove the neck and giblets from the cavity and then wash the bird inside and outside with cold water and pat dry

Rub the bird inside and outside with a mixture of 1 cup melted butter with 1/2 tsp of kosher salt, 1/4 tsp of Bells poultry seasoning and an pinch of white pepper.

Place the turkey, breast side up, in a shallow roasting pan on either a rack or the neck with cut up onion, celery and carrots. Cover loosely with aluminum foil to keep the bird moist. At this time place the stuffing in a covered casserole and bake alongside the roast, I do not recommend cooking the stuffing in the bird from the start for food saftey reasons.

Follow the timetable below. One-hour prior to the end remove the foil and baste the bird with remaining butter mixture. At this time you can fill the cavity with the cooked stuffing

The turkey is done when you get an external temperature of 165 - 175 degrees Fahrenheit. using a meat thermometer in the thickest part of the breast and the thigh. At this point the juices will run clear, not pink.

Cover with foil and let stand for 20 - 30 minutes before carving.

Time Table

Weight	Time
8 - 12 pounds	2 3/4 to 3 Hours
12 - 14 pounds	3 to 3 3/4 Hours
14 - 18 pounds	3 3/4 to 4 1/4 Hours
18 - 20 pounds	4 1/4 to 4 1/2 Hours
20 - 24 pounds	4 1/2 - 5 Hours
24 + pounds	5 - 7 Hours

All ovens are different and this will effect cooking times. Start checking for doneness 1 hour prior to end.