When selecting a turkey allow for 1 - 1 1/4 lbs. per person. Consider the convenience and price of fresh vs. frozen turkey. Thaw frozen turkey under refrigeration. Use a large ample pan with rack to roast turkey. If using a foil pan double it for strength.

Roasting times for unstuffed turkey
10 - 12 lbs. - 2 1/2 - 3 hours
12 -14 lbs. - 2 3/4 - 3 1/2 hours
14 - 16 lbs. - 3 - 3 3/4 hours
16 - 18 lbs. - 3 1/2 - 4 1/4 hours
18 - 20 lbs. - 3 3/4 - 4 1/2 hours
20 lbs. + - 3 3/4 - 4 1/2 hours

If stuffing turkey, stuff loosely just before placing in oven. Roast stuffed turkey an additional 30 minutes for birds weighing 16 lbs. or less. Roast stuffed turkey an additional 60 minutes for birds weighing more than 16 lbs. Roast turkey breast side down for first 45 minutes at 400 degrees F. Turn turkey over, reduce heat to 325 degrees F and roast until done. To test doneness insert probe thermometer. Breast meat should register 165 degrees F and thigh meat 180 degrees F.

Allow roasted turkey to rest for 20 minutes before carving. Use pan drippings to make turkey gravy. Remove leftover turkey meat from carcass before storing.

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