**Before cooking turkey, make sure it is thoroughly dethawed. It will take longer than the directions given on the turkey packaging (about double the time).**
Remove the neck and innards from turkey, making sure both cavities are empty. Rinse turkey, inside and out, thoroughly. Stuff both cavities with dressing. Melt 1 Cup Butter and pour over turkey, making sure that the skin has been completely covered with butter. This will insure a more moist turkey. Cover with foil or roasting pan lid. Cook, according to time table at 325 degrees. After 1/3 of the cooking time has passed, uncover turkey. Baste turkey a couple times while covered, and then every 15-20 minutes thereafter. Remove turkey from oven when done and let sit 20 minutes before carving.
Turkey Time Table:
8-12 pounds:
*Stuffed: 3 - 3 1/2 hours
*Unstuffed: 2 3/4 - 3 hours
12-14 pounds:
*Stuffed: 3 1/2 - 4 hours
*Unstuffed: 3 - 3 3/4 hours
14-18 pounds
*Stuffed: 4 - 4 1/4 hours
*Unstuffed: 3 3/4 - 4 1/4 hours
18-20 pounds
*Stuffed: 4 1/4 - 4 3/4 hours
*Unstuffed: 4 1/4 - 4 1/2 hours
20-24 pounds
*Stuffed: 4 3/4 - 5 1/4 hours
*Unstuffed: 4 1/2 - 5 hours
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"Don't listen when people say not to cover your turkey when you roast it. Start out with it covered, follow these directions and it won't be dry. And don't skimp on the butter! Always stuff your turkey, it is important to the flavor. If stuffing the turkey ahead of time, make sure the stuffing is cold. It's best to make the stuffing the night before and stuff the bird just before putting in the oven." - Calla Ferre
