Roast Turkey

Modern turkeys come in sizes to fit every family's needs, 4 to 24 pounds. If the turkey is frozen, keep it that way until ready to use - allowing thawing time of course. From 4-12 pounds, thaw 1 to 2 days in the refrigerator; 12-20 pounds, 2 to 3 days; 20-24 pounds, 3 to 4 days at 40 degrees F.

Wash with cold water and rub breast cavity lightly with salt. If you have a meat thermometer, insert the bulb in the center of the inside thigh muscle or in the thickest part of the breast meat. Be sure the bulb does not touch a bone. Cover top and sides of bird with a loose cap of aluminum foil. Place on a rack in a shallow pan and roast at 325 degrees F. Do not seat, cover, or add salt to outside of turkey. It is done when a meat thermometer reads 190-200 degrees F, a drumstick moves readily or twists out of joint, or feels very soft when presses with fingers on the thickest part of the drumstick. Let rest for about 20 minutes before trying to carve. For roasting allow 3 3/4 to 4 1/2 hours for 6-8 pound bird, 4-5 hours for 16-20 pounds and 7 1/2 to 9 hours for 20-24 pounds. Unstuffed turkeys require about 5 minutes less per pound.

To Make The Gravy: Cook the giblets until tender in boiling salt water to which has been added an onion and a pinch each of rosemary and thyme. Remove giblets and dice finely; add to the drippings in roasting pan. Stir in 1 cup sour cream and heat just to the boiling point. Thicken with a little flour and butter, blended together, and add 1 teaspoon of Worcestershire sauce. Season to taste with salt and pepper.