Old Time Turkey...

1 turkey, about 14 pounds
1 1/2 tsp. salt
1/2 tsp. coarsely ground pepper

Preheat oven to 325 degrees. Remove giblets and neck from turkey; reserve for making Giblet Gravy. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.

Tie legs and tail together with string; push drumsticks under band of skin, or use stuffing clamp. Secure wings to body with strings, if desired.

Place turkey, breast side up, on rack in large roasting pan. Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil.

Roast about 3 hours and 45 minutes. Start checking for doneness during last hour of roasting. Place stuffing (in a casserole dish!) in oven after turkey has roasted 3 hours. Bake until heated through, about 30 minutes.

To brown turkey, remove foil during last hour of roasting; baste occasionally with pan drippings. Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 degrees and juices run clear with thickest part of thigh is pierced with tip of knife. The breast temperature should be 170 degrees.

Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving.