Instructions

1. Remove the thawed turkey from the plastic wrapping and remove the giblets and neck from the inside of the stomach cavity. Place the whole turkey in the sink and run it under warm water, making sure to rub the outer skin as well as the inner cavities.

2. Place the bird in your roasting pan and pat it dry with paper towels. Apply seasonings, rubs or butter and insert any stuffing or flavor enhancer into the neck cavity. Do not overstuff or else it will be difficult for the neck to stay closed.

3. Truss the turkey with pins or skewers. Gather all of the neck skin in your hand and pull it over and down the neck cavity opening. Secure the skin to the turkey body with either a metal skewer or wooden toothpicks.

4. Truss the turkey with string. If you prefer to use string instead of a skewer or pins, pull the neck skin far enough over the cavity that it reaches back past the "shoulders." With the turkey's backside facing down, wrap a 4-foot-long cotton string or kitchen twine around the shoulders and neck skin. Bring the string to the front and secure with a knot, making sure that the neck skin is secured tightly.

5. Finish by trussing the legs and wings securely with the twine or string.