If you buy a frozen turkey from the store, you first need to know that it will take a long time for that turkey to thaw out. It is better to let meat thaw out in the fridge, and it could take 3-4 days for that turkey to thaw in the fridge. If you didn’t know ahead of time, you can still thaw it out the day ahead of time by running cold water in the sink, putting the turkey down in the cold water, and changing that cold water every thirty minutes for anywhere from about 5 to 9 hours, according to the size of your turkey. When it is thawed, put it in the fridge overnight to cook the next day.
When you take your turkey out of the refrigerator the next day, when you open the plastic package, be careful because there will be turkey juices or blood coming out. You will have a mess if you don’t know it is going to happen.
After you open the turkey, you will first want to take everything out of the cavities of the turkey. Turkeys are sold with the neck, the heart, the liver, and who knows what other parts, that have been cut out of the turkey, but then places again in the cavities. You want to take all that stuff out and put it in a sauce pan and boil it. The broth from it makes good gravy. Preheat your oven to 450 degrees Fahrenheit.
After you have taken everything out of the turkey and put the stuff in a sauce pan, You will want to wash the turkey down and dry it off with a paper towel. Next, take the stuffing you have prepared and put it in the cavities of the turkey. Close the cavities up. Rub butter all over the turkey and salt the turkey. Make sure your turkey is on a big roasting pan.
Put the turkey in the oven and turn the temperature down to 350 degrees Fahrenheit. Prepare some butter to baste the turkey with. Melt the butter in a sauce pan. Every so often, you will want to open the oven up and put this all over your turkey. The time your turkey will take to roast is according to how big your turkey is. Today, I made a small turkey, and it took 4 1/2 hours to roast it. If you bought a big turkey, it is going to take longer. You know a turkey is done if you take a butter knife and cut where the leg is attached to the body. If the leg just sort of falls away from the body and there is no blood in the juices, then you know the turkey is done. Half way through cooking, you may want to turn the turkey over to make sure it cooks evenly all over the turkey. If you don’t, you really need to cover your turkey with tin foil for the last hour or two so that the meat won’t dry out too much and the turkey won’t get too brown. If nothing else, cover the legs and the wings with tinfoil.
When you pull the turkey out of the oven and have decided it is finished, let it sit for a few minutes, and then pull the stuffing out of it. I have heard that leaving the stuffing in the turkey and not taking it out will cause food poisoning, so you have to be careful. After taking the stuffing out of the turkey, you will want to carve it and eat it. It will be good!!