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Try cooking a simple roasted turkey with these easy-to-follow instructions:

FOR FROZEN TURKEY

 •  Place unopened turkey, breast side up, on a tray in refrigerator until thawed.
 •  Allow at least 24 hours for every 4 pounds.
      To thaw more quickly, place unopened turkey, breast down, in sink filled with cold tap water.
      Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.

DIRECTIONS

1.  Preheat oven to 325° F.
2.  Remove turkey from bag.
3.  Place turkey breast side up on a rack in a shallow roasting pan.
4.  Fill the body cavity with stuffing just before roasting.
5.  Inserted meat thermometer into the thickest part of the thigh, not touching bone.
6.  Place your turkey in the pre-heated oven at 325° F
7.  Roast the turkey, uncovered.
      Juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
      Meat thermometer should register at 180°F when done, and stuffing should be 165° F.

NOTES

Thaw the raw turkey inside the refrigerator and NOT at room temperature.
Be sure to refrigerate the cooked turkey within two hours of carving to a temperature below 40° F.