Categories: Meats, Poultry 
      Yield: 14 servings 
  
     16 lb Turkey                            1/4 ts Salt 
      1 c  Butter or Margarine, Melted       1/4 ts Pepper 
  
   1. Remove giblets and neck from turkey; wash, and set aside. 
   2. Wash turkey thoroughly inside and out.  Pat dry with towels. 
      Remove any excess fat. 
   3. Prepare your choice of dressing. 
   4. Preheat oven to 325ÜF. 
   5. Spoon some of dressing into neck cavity of turkey. Bring skin of 
      neck over back; fasten with poultry pin. 
   6. Spoon remaining dressing into body cavity; do not pack.  Insert 4 
      or 5 poultry pins at regular intervals. Lace cavity closed with 
      twine, bootlace fashion and then tie. 
   7. Bend wing tips under body, or fasten to body with poultry pins. 
      Tie ends of legs together. Insert meat thermometer in inside of 
      thigh at thickest part. 
   8. Place turkey on rack in shallow roasting pan. Brush with some 
      butter; sprinkle with salt and pepper. 
   9. Roast uncovered and brushing occasionally with remaining butter 
      and pan drippings; about 4 « hours, or until meat thermometer 
      registers 185ÜF.  Leg joint should move freely. 10. When turkey begins 
  to turn golden, cover with a square of butter- 
      soaked cheesecloth or a loose tent of foil, to prevent burning. 11. 
  While turkey roasts, cook giblets and neck. 12. Place turkey on heated 
  serving platter. Remove cheesecloth or 
      foil, twine, and poultry pins. Let stand 20 to 30 minutes before 
      carving. 13. Make gravy. 14. Serves 14 to 16. 15. NOTE: Approximate 
  baking time is 18 minutes per pound. 
   
        Bob Hogan