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To Prepare:
Remove plastic bag.
Remove neck and giblets from cavities.
Rinse turkey and pat dry.
Cook neck and giblets for broth for flavoring dressing and for giblet gravy.

Place turkey breast-up on rack in shallow roasting pan.
Add Approximately 1/2 cup of water.

Preheat oven to 350°
Roast for 1/2 hour, then lower to 300°-325°.

• Turkeys 12-15 lbs. cook 3-3½ hours
• Turkeys 15-20 lbs. cook 4-4½ hours
• Turkeys 20-25 lbs. cook 4½-5 hours
• Turkeys 25-30 lbs. cook 5-5½ hours

*These are approximate temperatures and times as all ovens vary.
* Stuffed turkeys may require about ½ hour additional roasting time.
*A cooking bag or cover pan may take off an hour.
*When using a pop up timer, place it in the breast meat.
* Turkey is finished when leg easily falls apart from turkey. Fresh cooks faster than a frozen turkey. *A Whole turkey is safe when cooked to a minimum internal temprature of 165 degrees F as measured with a food thermometer. Check the internal temprature in the innermost part of the thigh and wing and thickest part of the breast.