Turkey, Stuffed or Unstuffed

1 Turkey
Bread Stuffing (if desired)
Butter
Salt and Pepper

If using a frozen turkey, be sure to let it thaw completely the day before you cook it. You can do this by soaking it in a sink filled with hot water several hours, all day or overnight (depending on weight). Check periodically. Do not allow it to sit out too long or it will begin to spoil. Once it is completely thawed, remove giblets and either save them for another use or discard. Pat dry and stuff with Bread Stuffing, if desired. Be sure not to pack it in too tightly, as it expands as it cooks and may distort cooking time. Fold wings behind the turkey and place in a turkey pan. Rub with salt and pepper and slather with butter. (At this point you can cover with tinfoil and save in the refrigerator to be cooked tomorrow or early in the am, if needed.) I like to use a turkey pop-up timer inserted into the thick of the breast, just to be safe. Preheat oven to 325 degrees and roast based on the timetable below. Baste every 30 minutes.

TIP: To add further flavor, insert a halved orange and a halved apple into the turkey cavity before it bakes and use apple juice for basting.

Turkey Roasting Timetable

Stuffed
6-8 lbs ….. 3 – 3½ hours
8-12 lbs ….. 3½ - 4½ hours
12-16 lbs ….. 4-5 hours
16-20 lbs ….. 4½ - 5½ hours
20-24 lbs ….. 5-6½ hours

Unstuffed
6-8 lbs ….. 2¼ – 3¼ hours
8-12 lbs ….. 3 - 4 hours
12-16 lbs ….. 3½ - 4½ hours
16-20 lbs ….. 4 - 5 hours20-24 lbs ….. 4½ -5½ hours