Categories: Poultry, Main dish 
      Yield: 12 servings 
  
      1    Whole turkey 
           - fresh or thawed 
           Stuffing of choice 
           -(see recipes) 
           Butter or margarine; melted 
  
  Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe 
  dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare 
  stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin 
  to back. Stuff body cavity loosely. Sew openings shut by lacing piece of 
  string on wood picks. Fasten down legs either by tying or tucking under 
  skin band. Twist wings akimbo under turkey. Place turkey, breast up, on 
  rack in shallow roasting pan. Brush with melted butter. If roast meat 
  thermometer is used, insert into thick part of thigh. Bulb should not touch 
  bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it 
  from browning too fast and may be removed when necessary to baste turkey. 
  Remove foil last half hour for final browning. Turkey is done when 
  thermometer registers 180 to 185F, or when thick part of drumstick feels 
  tender when pressed with thumb and forefinger or when drumstick and thigh 
  move easily.