| 1 |
Heat oven to 325 F. Make bread stuffing. Stuff turkey just before roasting, not ahead of time. Fill neck cavity lightly with stuffing; fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing. (Do not pack stuffing becuse it will expand during roasting.) Tuck legs under band of skin at tail (if present), or tie together with heavy string. |
| 2 |
On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone. |
| 3 |
Roast uncovered 3 hours to 3 hours 30 minutes. After about 2 hours when turkey begins to turn golden, cut band of skin or remove tie holding legs to allow inside of thighs to cook through, then place a tent of heavy-duty foil loosely over turkey. |
| 4 |
Turkey is done when thermometer reads 180 F and legs move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165 F when done. If a meat thermometer is not used, begin testing for doneness after about 2 hours 20 minutes. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest caving. Cover and refrigerate any remaining turkey and stuffing separately. |
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