Figure on one pound of turkey per person.

1 Turkey (12-14lbs), thawed if frozen
3 Tbs. olive oil or vegetable oil
1 1/2 tsp. salt
1/2 tsp. pepper

1. Heat oven to 325 degrees. Remove giblets from neck cavity. Release legs from wire band and remove neck from body cavity. Rinse turkey inside and out.

2. If stuffing, loosely pack and close with toothpick. Loosely stuff body cavity; tie legs together with twine. Tuck wings behind breast. Place turkey, breast-side-up, on an oiled rack in a shallow roasting pan.

3. Brush with oil and season with salt and pepper. Roast approximately 3-3 3/4 hours if unstuffed and 31/2-4 hours if stuffed. When skin is golden brown, loosely cover with foil to prevent overbrowning. Turkey is done when an oven-safe or instant read thermometer registers 180 degrees in the thickest part of the thigh (not touching the bone) and 160 degrees in the center of the stuffing. Let turkey rest 20 minutes before carving to allow juices to redistribute.