Heat oven to 325° F. Remove giblets and neck from turkey; set aside for use in gravy, if desired. Rinse turkey under cold running water; drain well; pat dry with paper towels. Stuff neck and body cavities loosely with stuffing (see note); close both cavities with skewers and string. Tie legs together; tuck wings under body. Place turkey, breast-side up, on rack in open roasting pan. Roast 30 minutes; brush with oil. Continue roasting 2-1/2 to 3 hours longer until breast is crisp and golden and juices run clear when thigh is pierced with fork, or until meat thermometer reads 180° F. Baste occasionally with pan drippings during roasting. Remove turkey from pan to serving platter; reserve drippings in pan for gravy, if desired. Let turkey stand 10 to 15 minutes before carving. To serve: Make gravy during standing time. Garnish turkey with thyme or fresh herb sprigs, if desired. Makes 12 to 14 servings. Per 1/12 recipe without stuffing: 508 calories, 67 grams protein, 24 grams fat, 0 grams carbohydrate. Note: Place any remaining stuffing in small baking dish; cover with foil. Thirty minutes before end of turkey roasting time, place covered dish of stuffing in oven. Remove from oven after 45 minutes. Serve with turkey. chick 28