PURCHASING:
When selecting a turkey, allow for 1 - 1 ¼ lbs. per person. Consider the convenience of fresh vs. frozen.

THAWING:
Thaw frozen turkeys under refrigeration.

Rinse fresh turkeys thoroughly under cold running water and pat dry with paper towels.

ROASTING
Roasting times for unstuffed turkeys:

If stuffing a turkey, do so right before roasting stuffing the turkey loosely.

Roasting times for stuffed turkeys:
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.

Rub turkey with olive oil and season with salt and pepper before roasting.

Roast turkey breast side down for the first 45 minutes at 400 degrees F., turn turkey over and reduce heat to 325 degrees F and roast until done.

Use a large ample pan with a rack if available to roast turkey.

If using a foil pan, double it for strength.

To test doneness insert probe thermometer, breast meat should register 165 degrees F and the thigh 180 degrees F.

FOR SERVICE:
Allow turkey to rest for atleast 20 minutes before carving.Use pan drippings to make or enhance turkey gravy.

STORING LEFTOVERS:
Remove left over turkey meat from carcass before and store immediately under refrigeration.