1Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out.
4Prepare your choice of dressing.
6Spoon some of dressing into neck cavity of turkey.
7Bring skin of neck over back; fasten with poultry pin.
8Spoon remaining dressing into body cavity; do not pack.
9Insert 4 or 5 poultry pins at regular intervals.
10Lace cavity closed with twine, bootlace fashion and then tie.
11Bend wing tips under body, or fasten to body with poultry pins.
12Tie ends of legs together.
13Insert meat thermometer in inside of thigh at thickest part.
14Place turkey on rack in shallow roasting pan.
15Brush with some butter; sprinkle with salt and pepper.
16Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185.
17Leg joint should move freely.
18When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
19While turkey roasts, cook giblets and neck.
20Place turkey on heated serving platter.
21Remove cheesecloth or foil, twine, and poultry pins.
22Let stand 20 to 30 minutes before carving.
24Notes: Approximate baking time is 18 minutes per pound.