How to cook a Turkey.

1. Remove giblets usually stored in a packet in the neck area of Turkey. Use them  for making a broth if you wish to do so.. Remove and throw away  any large pieces  of fat that could be  in the neck area.
2. For whole Turkey, drain juices and  make sure cavity is dry using  paper towels. At the moment, the USDA does not advise  us to wash  poultry prior to cooking it. If you do decide to , make sure to wash the sink with hot, soapy water or you can  sanitize the sink with a mild bleach solution of 1 teaspoon of bleach to  1 quart of water. This will help  to stop cross-contamination to other food items  that may be washed in the sink.
3. Apply  salt in a rubbing motion to the inside of the neck cavity area  
4.  Breast side should be placed  up on a rack in a shallow pan.
5. Lightly apply to the skin oil or melted butter with a brush.
6. Insert an oven-safe meat thermometer into  thigh area of large birds, make sure it's not touching bone. (Or for large or small birds, use an instant readable thermometer  prior to you returning it to the oven.)
7. Roast, uncovered, without liquid according to the temperature and time given in the chart listed on my other blog titles "Turkey Chart"  that's easy right? lol  The roasting times include in the chart  are for thawed poultry that is refrigerator cold.
8. If Turkey browns too fast,  cover it with foil.
9. Being that  roasts will continue to cook after removal  from the oven, take them out when the internal temperature is 5-10 degrees under the desired done time.
10. Cover with foil and let stand for 10-15 minutes prior to  removing any stuffing and carving.