Preparing and roasting a turkey is about the same as for chicken. If you are buying a live turkey, follow the directions for chicken. You will find an air bag in the neck cavity that is not found in a chicken, remove it.

In most large cities, you will probably buy a frozen turkey as you would at home. Many places also have frozen chicken and ducks. A good way to thaw a frozen turkey or chicken is to soak it, still sealed, in cold water. Allow about 30 minutes a pound to thaw. Change the water often. When it is thawed, refrigerate until ready to roast. When you are ready to roast it, remove the plastic wrap and rinse it inside and out. Remove the organs which are usually placed inside the neck cavity. Dry the bird inside and out with a paper towel or soft cloth. Rub salt on the inside. Rub butter on the outside.

If you have a meat thermometer, insert it. It should not touch bone. A stuffed turkey will reach 185 degrees F. when it is done. As soon as it is stuffed, it should be cooked. Place it in a roasting pan; cover the breast with a piece of foil. The wings may also need to be covered if they begin to brown too much. Roast at 325 degrees F.

6 to 8 pounds - 2 1/2 hours.

8 to 12 pounds - 3 to 4 hours.

12 to 16 pounds - 4 to 5 hours.

16 to 20 pounds - 5 to 6 hours.

20 to 25 pounds - 6 to 7 hours.

Add 30 to 60 minutes more for stuffed turkey according to size. The drumstick and thigh should wiggle when you twist the leg if it is done. While the turkey is cooking, baste with the natural juices in the pan.