Rinse the turkey and then dry it really good inside and out.
Salt the cavity liberally and then stuff with with one apple, two quartered oranges, two quartered lemons, one quatered onion, five whole cloves garlic, and a bouquet of fresh herbs like sage, parsley, and thyme. Soften a quarter cup of real butter and add a tbsp of garlic powder to that. Rub the whole turkey down - front and back - with the garlic butter.
Sprinkle all over with kosher salt and fresh cracked black pepper. Put breast side up onto a roasting rack in your roaster and cover with lid or tin foil.
Turkey goes into oven at 325 (baste every hour)
Baste your turkey every hour. If there are a lot of pan juices, remove them as you go and set aside for your gravy.
Here's a handy chart to help with your timing...
Net Weight (lbs.)
Unstuffed Hours
8 to 12 pounds -- 2 3/4 to 3 hours12 to 14 pounds -- 3 to 3 3/4 hours
14 to 18 pounds -- 3 3/4 to 4 1/4 hours
18 to 20 pounds -- 4 1/4 to 4 1/2 hours
20 to 24 pounds -- 4 1/2 to 5 hours
Stuffed Hours
8 to 12 pounds -- 3-3 1/2 hours
12 to 14 pounds -- 3 1/2 - 4 hours
14 to 18 pounds -- 4-4 1/2 hours
18 to 20 pounds --4 1/2 - 4 3/4 hours
20 to 24 pounds --4 3/4 - 5 1/4
If in doubt, use use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F).
