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 325°F. Remove the giblets and neck from, then rinse inside and out and pat dry:

1 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:

3 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 180°F, 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 160°F. 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