Prepare stuffing, and stuff the turkey with it. Add about a half cup for every pound the turkey weighs. Do not over stuff the turkey because the stuffing will expand as it cooks. If there is any left over stuffing store it in the refrigerator because you will cook it later.
Place turkey breast side up on a rack in a shallow roasting pan. Put a meat thremometor into the innermost part of the ghigh, and if you want you can add about a half cup of water to the bottom of the pan.
Cover the turkey loosley with a tent of foil, and place in oven. After about an hour and a half of cooking time, you can remove the tent to help brown the skin. If you would like to enhance browning, you can brush the turkey with vegetable oil.
When the turkey has about an hour left to cook, place any left over stuffing into a greased casserole dish, and put it in the oven along with the turkey.
The turkey is safe to eat when the internal temperature is a minimum of 165 degrees. See chart below to help determine cooking time.
Allow turkey to set for about a half hour before removing the stuffing, then it's time to carve!
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