Roast Turkey

prepare turkey stuffing.

Prepare a turkey by removing the giblets from the body cavity, removing any remaining feathers or stubs of feathers, and tucking the tips of the wings behind the shoulders.

Take 4 12" stalks of fresh basil and cut just fine enough that they're easy to stuff into the turkey.  Put the stuffing and the basil in the turkey's body cavity.

Mix:
2 tbsp chicken fat
4 tbsp olive oil
1 tbsp pepper
2 tbsp curry
1 tsp salt

rub on the turkey, thoroughly coating the skin.

Wrap the turkey in foil.  Any blood that was in the package can be put in the bottom of the pan.  Let sit in the roasting pan overnight.  Cook at 325F until a meat thermometer stabbed in the thick parts of the turkey (breasts and thighs) reads 190F.  When the turkey gets close to done (over 180F) check frequently because the last 15F change occurs quickly.

Approximate cooking times are:
with foil:  8-10 pounds/ 2.5 hours, add 1/4 hour for every 2 pounds
without foil:  6-8 pounds/ 4 hours, add 1/4 hour for every 2 pounds

Source:  Me, except the predicted time tables came from Better Homes and Gardens by Meredith Press, 1962.