Fresh Whole Turkey

1. Preheat oven to 325°F/165°C.
   
2. Remove fresh turkey from bag.
3. Remove neck from body cavity and giblets from neck cavity.
4. Drain juices from cavity and blot with paper towels.
5. Place turkey, breast side up, on a rack in a shallow (3" deep) roasting pan.
6. Stuff neck and body cavities with stuffing if desired. Note: Allow 3/4 cup of stuffing per pound.  Return legs to tucked position if untrussed.
7. Brush skin with vegetable oil to prevent drying. Do not cover or add water.
8. Place oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.
9. Place on center rack of preheated oven.
10. When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to prevent over cooking.
11. Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
12. When done, let the turkey stand for 15 minutes before carving.
13. Clean up: Wash hands, utensils, and work surfaces with hot soapy water and disinfectant.

Note: Use of foil or shiny pan will increase cook time. Use of a foil pan tightly wrapped in foil will significantly increase cook time.