1 (12 to 14 Pound) Turkey
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 Tbsp. Poultry Seasoning
Stuffing
Bacon optional
Preheat the oven to 325°F. Remove the neck and giblets from the turkey; reserve for gravy. Rinse the turkey inside and out with cold water. Sprinkle neck and body cavities with salt, pepper and poultry seasoning. (I generally combine the 3 ingredients so it is a mixture) Loosely spoon the stuffing into the neck and body cavities of the turkey. Place turkey into roasting pan (I often use a roasting bag as it eliminates the need for basting) breast side up. Using cooking oil or butter, rub the entire top side of the turkey lightly until all visible parts have a light coating. The oil or butter helps the turkey to brown up nicely and has a rich golden brown look when finished cooking. Sprinkle the remaining salt, pepper, poultry seasoning on the top of the trukey. If desired you may now place a few strips of bacon on the turkeys top side. This helps all flavour, colour to the cooked meat, and makes a nice garnish. If using a roasting bag, you now close it and are ready to cook the turkey. If not using a roasting bag, be sure to baste the every 45 minutes to ensure that it stays tender and juicy. See the roasting table for roasting times. When the turkey is done, remove it from the oven, and allow it to set for 10 minutes before attempting to remove it from the pan and carve it. Remember to remove the stuffing before carving the turkey.