Thaw turkey for 4-5 hours on counter, then for 3-4 days (or more depending on size) in fridge until thawed.
Preheat oven to 325°. Rinse turkey with cold water. Salt inside cavities and stuff. Sew openings with dental floss. Tie legs together.
Rub cooking oil all over turkey and place breast side down (if under 18-20 lbs) in a roaster pan. Cooking breast side up is OK, but place foil over the top and do not over stuff. Place in oven.
Baste occasionally with oil and eventually with drippings when there are enough. Turn turkey over (breast side up) in the last 1½ hours. If turkey is too large, don't try to turn it over. Cover the legs if they are getting too brown.
Turkey is done when it reaches 180-185°.
| Weight | Approx Time to Cook |
|---|---|
| 12-14 lbs. | 4-4½ Hours |
| 14-16 lbs. | 4½-5 Hours |
| 18-20 lbs. | 5-5½ Hours |
| 20-22 lbs. | 5½-6 Hours |
| 22-24 lbs. | 6-6½ Hours |
| Cook Time: | Appx 5 Hrs |
|---|---|
| Method: | Oven |
| Serves: | Many |
|---|---|
| Rating: | Very Good |
| Source: | Alice Meyer |
|---|---|
| Date: | Circa 1960 |