• Keep turkey refrigerated (not frozen!) until ready to cook.
• Remove giblets and neck from cavities of turkey
• Rinse turkey thoroughly in cool, running water.
• Preheat oven to 325°
• Place aluminum foil tent over turkey and place in oven
• Roast for approximately 15 minutes per pound
• Approximately 1 hour before turkey is scheduled to be done, remove tent to allow turkey to brown

After removing turkey from oven, allow it to set for at least 20-30 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.

The first tip is to carve your turkey in the kitchen, not at the table, and be sure your knife is sharp or else the meat will shread.

Begin by cutting through the skin where the leg is attached to the bird, then remove the leg by securing it with a carving fork and forceing it away from the body until it pops out of the socket.

Separate the thigh from the leg by cutting through the joint.

Next, slice the thigh and drumstick meat, cutting parallel to the bone.

To carve the breast, make a horizontal cut above the wing joint along the length of the bird, taking care to cut through to the bone. Holding the knife parallel to the rib cage, cut the breat meat into thin slices.

Finally, cut off the wing. Repeat on other side.

These timers are designed to activate when the turkey reaches the proper internal temperature of 178°. These timers are extremely accurate and can be relied upon but occasionally malfunction. If the timer has not activated within 1/2 hour from the scheduled roasting time, manually check turkey for doneness.

Do not stuff turkey until you are ready to place it into the oven. Stuff the turkey loosely and be sure that all meat products in the stuffing are thoroughly cooked before placing in the turkey.