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1. Purchase and defrost the turkey all the way. If in a defrost rush cold running water in the bathtub over the plastic is the way to go.
2. Have a real meat thermometer, do not rely on the little white and red one that comes impaled in the bird.
3. Unwrap defrosted turkey, reach inside cavity and remove the paper or plastic bag full of innards and the neck. (discard or cook separately).
4. Wash the turkey inside and out with cold water. Pat dry with towels.
5. Preheat oven to 350.00 make sure rack is near bottom.
6. Insert meat thermometer into breast, do not hit bone. Also leave the pop up one in place cause removing it will just make the turkey dry.
7. Cut up a lemon or two, a head of garlic in half and same with an onion (may quarter onion) (paper still on), and grab some fresh rosemary, and some whole sage leaves and set aside.
8. Salt and pepper the inside of the bird.
9. Take the wings and fold them under the back of the bird, fairly easy to do.
10. Rub butter all over the outside of the bird.
11. Salt and pepper the outside.
12. Wrap the drum stick portions about half way toward end with foil or they will burn or get real dark.
13. Place turkey wing side down (they are under the back now) on a wire rack, and then place wire rack inside of a large oven proof roasting pan.
14. Put in oven and baste it every 30 minutes. It should take about 20 minutes per pound to cook but do not rely on the time method at all. You will be using your meat thermometer. Baste fast though cause the more the oven is open the longer it takes to cook.
15. The turkey is fully cooked when it reaches 165 to 170 degrees, but you shall take it from the oven and cover it loosely with foil when it reaches 135 to 145 degrees. Let it rest outside of the oven covered in the foil for an hour or so. Plenty of time to make other things and turn the drippings into gravy. The bird will easily raise 30 more degrees while resting. Obviously if you do not want to wait an hour let it get a little close to 150 then let it rest 30 min.
Common warnings -
Do not forget to let it rest.
Always remove the damn bag of innards.
Stuffing inside of birds is dangerous.
Use a real digital thermometer or one you can leave in the oven that gives an accurate read out of temp.
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