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Preheat oven to 325 degrees F. Remove neck and giblets. Rinse in cold water and pat dry. Season with salt and pepper inside and out. Stuff lightly if desired. Turn wings back to hold neck skin in place. Return legs to tucked position. Place turkey, breast side up, on a rack in a shallow, uncovered roasting pan. Brush lightly with oil. Baste occasionally with pan juices. See roasting table below for cooking time or roast until a meat thermometer inserted into thigh reaches 180 degrees F and juices run clear. To prevent overcooking of the breast, cover with aluminum foil when the skin is a light golden color (about 2/3 done). Let turkey stand 20 minutes before carving. Wash preparation utensils, work surfaces and hands in soapy water following contact with uncooked turkey to prevent contamination. Refrigerate leftovers within 2 hours after roasting. Remove stuffing and cut turkey into pieces to speed cooling. Use refrigerated cooked turkey within 3 days. Roasting Timetable at 325 degrees F Turkey weight: 8 to 12 lbs - 2 1/2 to 3 1/2 hours. 12 to 16 lbs - 3 1/2 to 4 1/2 hours. 16 to 20 lbs - 4 1/2 to 5 1/2 hours. 20 to 24 lbs - 5 1/2 to 6 1/2 hours. Add 45 to 50 minutes cooking time if turkey is stuffed. Oven temperatures vary greatly, so cooking times are approximate. This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions: Keep frozen, thaw in refrigerator. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Do not defrost products containing liver in microwave. When liver is enclosed, it must be broiled prior to use. It is contained in an individual bag.
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