When buying a whole turkey figure about 1 pound per serving. Calculate about 15 minutes per pound for a bird up to 16 pounds. Add 12 minutes for each pound over 16.

Before stuffing or roasting, remove giblets, neck, and fat from body cavities (cook fat with giblets for gravy).

Dry inside with paper towels. Sprinkle cavities with salt. Heat oven to 325 degrees.

Lightly spoon stuffing into the cavities. Skewer closed.

Tie the legs together. Rub skin with oil, salt, and pepper; or dip cheese cloth in butter and lay over the turkey. Leave on during roasting. It will turn brown as you baste with the juices and can be put in a little hot water to rinse, and this water can be added to the gravy drippings to make a nice brown gravy. Discard cheese cloth.