How To Cook a Turkey from Judy Love

If turkey is frozen, thaw in refrigerator for 2-3 days. If you don't have that much time, thaw in a pan on the counter still in plastic wrapper for one day. Remove plastic wrapper and remove giblets from the neck cavity and leg cavity. Put turkey into sink and rinse both cavities with cool water. Also rinse giblets and neck, then drain.

Salting the turkey:

Put 1 1/2 tsp salt into your hand, reach into turkey leg cavity and rub salt all around. Repeat with 1/2 tsp salt in the neck cavity. Put approximately 2 tsp of salt on hand and rub all over the turkey skin. Put into roasting pan and cover with the lid or with a foil tent and seal edges around the pan. Cook at 225 degrees F for 8-10 hours depending on the size of your turkey.

You may also cook your turkey at 325 degrees F

6-8lbs 2 1/2-3 hours
8-12 lbs 3 to 3 1/2 hours
12-16 lbs 3 1/2 to 4 hours
16-20 lbs 4 to 4 1/2 hours
20-24lbs 5-6 hours at 300 degrees F