One of the things that cooks find the most difficult about cooking a turkey is how long to cook the turkey. A general rule of thumb is to roast a turkey in a 325 degree Fahrenheit oven for 20 minutes for each pound of meat. Whether preparing a fresh or frozen turkey that you have thawed, start by removing the giblets and neck. Rinse the internal cavity of the turkey with cold water. Do not use warm or hot water, as this creates an environment in which bacteria can grow. Season with salt and pepper. Salt not only adds flavor to the meat, it helps to keep the meat from drying out.
Stuff the bird lightly, and then place it breast-side up in a roasting pan. Wait until you are ready to put the turkey in the oven for roasting before you stuff it. If you pack in the stuffing, the inside of the bird will not get hot enough. Brush the outside of the turkey with olive oil or melted butter. Use aluminum foil to make a loose tent over the turkey. Remove the foil during the last hour of roasting so that the skin browns to a golden color. The turkey is fully cooked when the internal temperature registers 185 degrees Fahrenheit and the juices run clear when piercing the thickest part of the thigh.
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