We made this turkey a couple years ago and it turned out really well. (Martha Stewart) Before cooking turkey be sure to check out Turkey 101. Also see this entry on stuffing. For other holiday recipes on this site, click the tags below that say “Thanksgiving” or “Christmas.”
Time: 4.5 hours plus resting Serves 10
1 whole turkey (about 12 lbs), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
coarse s & p
4 cups dressing (they recommend Pecan Cornbread Dressing, found here)
2 T butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup spicy brown mustard
1. Heat oven to 350 with rack in lowest position. Place turkey on a roasting rack set in a large roasting pan. Season inside of turkey with s & p. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with s & p.
2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125, 1-2 hours more.
3. Remove foil; increase heat to 400. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2-3 more times, until thermometer registers 165, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
4. Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.