Heat oven to 325°F. Remove giblets, neck and any fat from turkey body and neck cavities. Discard fat. Dry turkey inside and out with paper towels. Sprinkle cavities with salt and pepper.
Lightly spoon some stuffing into neck cavity. Fold skin flap under back and fasten with skewers. Loosely stuff body cavity and close with turkey lacers or skewers, or sew shut with a trussing needle. Tie or clamp legs together. Twist wing tips under back. Rub skin with oil, salt and pepper.
Place turkey, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into center of a thigh next to body (not touching bone). Pour 1 cup chicken broth into roasting pan. Roast 31/2 to 41/4 hours, basting bird every 30 to 40 minutes with pan juices, adding more broth or water if pan seems dry. If breast starts to get too brown, cover loosely with a foil tent.
About two-thirds through roasting time, untie drumsticks so oven heat can penetrate turkey’s body cavity.
About 1 hour before turkey should be done, start checking meat thermometer for doneness. When thermometer reads 180°F in thigh and center of stuffing registers 165°F (to check stuffing, insert thermometer through body cavity and leave for 5 minutes), remove turkey to a serving platter or carving board. Let rest at least 30 minutes for juicier meat and easier carving.
Plan to have the turkey done 30 to 45 minutes before the rest of the meal. Once cooked, a whole turkey will stay warm for a least an hour.
calories 230 fat 10g saturated fat 0 cholesterol 93mg sodium 103mg carbohydrate 0g fiber 0
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