If it is stuffed 325 degree oven for 2 1/2 to 3 hours.....To make sure it is cooked use a meat thermometer. Internal temperature should be 180 degrees. If you are not stuffing it 2 - 2 1/2 hours.Preheat your oven. Rinse the bird off in water after removing neck and giblets. Place stuffed or un stuffed bird on top of the celery in a roasting pan. Add about 1/2 cup of water to the bottom of the pan.(The celery makes clean up easier). Rub the bird with margarine. Tent the bird with aluminum foil. Place into pre-heated oven. Baste every once in awhile. 1/2 hour before the bird is finished cooking remove foil and let him brown.
the pros at foodnetwork.com say to remove inners, rinse bird and pat dry. slather with butter or olive oil and roast uncovered (and never stuff the bird) in a 350 degree oven ....15 minutes per pound, or a 325 degree oven for 20 minutes per pound. Internal temp at thickest part of breast should be 165 degrees. baste often and watch for skin to become golden brown, then tent with tin foil and cook turkey rest of way). Let bird stand at least 30 minutes before carving. for extra yummy gravy you can put a layer of chopped celery, carrots and onions along with some fresh herbs, like sage and thyme to bottom of roasting pan as well as some chicken stock and set the turkey on a rack in roasting pan prior to baking. when you're ready to make the gravy just strain out the cooked veggies. good luck!
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