the best we've ever had.
Turkey should be thawed in fridge 3 – 4 days prior to cooking. Take it out of fridge for 1 hour before preparing.
Remove giblets & neck of turkey, then wash thoroughly with water.
Sprinkle salt & pepper into cavity.
Stuff with prepared stuffing & tie legs closed with string.
Place in roasting pan, preferably with a wire rack beneath it, to avoid it sticking to pan.
Bake at 350 for approx 4 hours. Skin should be golden & pulled away from bones on the legs.
While baking, pour some of the drippings over it with a spoon.
Test with a fork in the undersides by the wings to ensure it is cooked; no juices should run out.
Gravy: Add flour to soak up drippings & cook until no lumps remain (if not enough drippings, you can add some butter). Let cool for a few minutes before adding liquid (from cooked veggies). If not enough liquid from veggies, you can add boiled water. Season with salt & pepper.
Note: If not stuffing the turkey, it should take approx 3 hours to cook.
Note: If wings and/or legs are starting to brown too fast, then cover areas with aluminum foil while the rest of it bakes.