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Roast a Turkey
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Step 1:
Prepare the oven and the turkey
Before you start anything, preheat the oven to 325F (163C). A preheated oven will ensure even roasting and will help to seal in the turkey's natural juices.
Take your fresh or thawed turkey, and remove the wrapping from it. Next, remove the giblets and neck from the turkey's main cavity. (If you like, the giblets can be used in the gravy, or both can be used in making turkey soup later.) Clear off any extra fat in the skin. The turkey may be fairly juicy; if it is, pat it dry with paper towels.
If you're stuffing your turkey with dressing, now is the time. Stuff it into the main cavity, but don't pack it in too tightly, as it won't cook all the way through if you do. You can always put additional stuffing in the neck cavity if you want more stuffing in the turkey. It's also possible to bake stuffing on the side, in a separate dish. Some experts recommend this instead of stuffing the turkey, as the turkey roasts faster and it reduces health concerns about the stuffing or turkey being properly cooked.
If you're not using stuffing, you can put about 1.5 teaspoons of aromatic herbs such as bay leaves, rosemary, or sage in the turkey's cavities at this time. You can also add aromatic vegetables such as carrots, celery, and onions. Herbs and vegetables will improve the meat's flavoring. Make sure you clean the vegetables and remove any skin before placing them in the turkey. You might also want to cut them down into sizes that stuff more easily.
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