| 1 | Remove giblets and neck from turkey; wash, and set aside. |
| 2 | Wash turkey thoroughly inside and out. |
| 3 | Pat dry with towels. |
| 4 | Remove any excess fat. |
| 5 | Prepare your choice of dressing. |
| 6 | Preheat oven to 325°F. |
| 7 | Spoon some of dressing into neck cavity of turkey. |
| 8 | Bring skin of neck over back; fasten with poultry pin. |
| 9 | Spoon remaining dressing into body cavity; do not pack. |
| 10 | Insert 4 or 5 poultry pins at regular intervals. |
| 11 | Lace cavity closed with twine, bootlace fashion and then tie. |
| 12 | Bend wing tips under body, or fasten to body with poultry pins. |
| 13 | Tie ends of legs together. |
| 14 | Insert meat thermometer in inside of thigh at thickest part. |
| 15 | Place turkey on rack in shallow roasting pan. |
| 16 | Brush with some butter; sprinkle with salt and pepper. |
| 17 | Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 ?hours, or until meat thermometer registers 185°F. |
| 18 | Leg joint should move freely. |
| 19 | 10. |
| 20 | When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning. |
| 21 | 1While turkey roasts, cook giblets and neck. |
| 22 | 1Place turkey on heated serving platter. |
| 23 | Remove cheesecloth or foil, twine, and poultry pins. |
| 24 | Let stand 20 to 30 minutes before carving. |
| 25 | 1Make gravy. |
| 26 | 1Serves 14 to 11Note: approximate baking time is 18 minutes per pound. bob hoga |
