Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Next, rinse the bird inside and out (optional) and pat dry with paper towels. If you are stuffing the turkey, stuff it loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey. See how to stuff a turkey. Tie drumsticks together with string, and brush the skin with melted butter or oil. See how to truss a turkey. Insert a meat thermometer into the thickest part of the thigh.
The thermometer should point towards the body, and should not touch the bone. Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven (or follow recipe instructions). See how long to cook a turkey. Roast until the skin is a light golden color, and then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
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