Mom didn't teach you how to bake a turkey? This simple recipe shows you how.
Preheat the oven to 425°F degrees.
Stuff the bird's cavity with Traditional Sage Dressing (stuffing). (Or cook the stuffing separately to be sure it is safe.)
Place the turkey in the roasting pan or the free-standing roaster. It's best to have one that has a lift-out rack.
Cover and place in a preheated 425°F degree oven and bake for 15 minutes. This seals the juices in the bird.
Reduce the heat to 325°F degrees and bake the turkey for 20 minutes a pound (so for a 12 pound bird, you would bake it 12 x 20, or 240 minutes or 4 hours and for a 20 pound turkey, you bake it nearly 7 hours).
The legs will start to pull away from the body when it is done. If you are unclear about when it's done, check the temperature with a meat thermometer. It should reach an internal temperature of 165F degrees in its thickest part.
Remove the turkey from the pan to a platter or another pan for carving. Let stand 10 minutes before carving.