First of all buy a good quality turkey!!
And stay away from the butterball types…the ones with ‘butter’(yeah right!) injected into them…not good, not good at all!
Just an old fashioned grade “A” turkey will do!!!
First thing you want to do is wash it thoroughly inside and out with white wine. It doesn’t really add much flavour but the alcohol does a great job of cleaning the bird.
Please remember when you remove the ‘innards’ and the neck, don’t throw them away, put them in the roasting pan beside the bird… it adds flavour to the gravy!!
Not to mention a yummy treat for the felines!!
Stuff the various ‘openings’ with dressing and if your guests are huge fans of your dressing…
and if you use my recipe they will be ;)…
you can even ‘lift’ the skin and stuff dressing in there.

The average 13 pounder takes about 4 hours at 350° check the packaging, there’s usually a guide for cooking times.
If uncertain, cut the meat away from the bone and if it isn’t pink it’s done.