Heat oven to 320° F. Anticipate 15 minutes per pound for unstuffed bird. 20 minutes per pound for stuffed. Rinse turkey well, drain and pat dry with paper towels. Cut around leg ends (about an inch in) of each leg and also the tips of wings. After roasting, this makes it easy to pull the sinew from these parts with a small pliers.

If doing in-the-bird stuffing, see Thanksgiving Bread Stuffing-Ours Stuff neck and body cavities loosely with stuffing. Close both cavities with skewers. Tie or tuck legs together; tuck wings under body.

Rub all over with melted butter or olive oil. Place turkey, breast-side down, on rack in roasting pan. Cover entire roasting pan with foil. Tent it so it doesnt touch turkey if possible.

Toward th last hour, periodically check temperature of bird.

45 minutes before anticipated finish time raise oven to 450 and remove turkey from oven. Remove foil tent, flip bird, put back in oven to let breast brown and crisp. The thickest part of thigh should be 170° F. Breast 165. Remove turkey from pan to cutting board; reserve drippings in pan for gravy. Let turkey stand 45 minutes before carving.