1    Whole turkey
- fresh or thawed
Stuffing of choice
-(see recipes)
Butter or margarine; melted

Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe
dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare
stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin
to back. Stuff body cavity loosely. Sew openings shut by lacing piece of
string on wood picks. Fasten down legs either by tying or tucking under
skin band. Twist wings akimbo under turkey. Place turkey, breast up, on
rack in shallow roasting pan. Brush with melted butter. If roast meat
thermometer is used, insert into thick part of thigh. Bulb should not touch
bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it
from browning too fast and may be removed when necessary to baste turkey.
Remove foil last half hour for final browning. Turkey is done when
thermometer registers 180 to 185F, or when thick part of drumstick feels
tender when pressed with thumb and forefinger or when drumstick and thigh
move easily.