How do you prep a turkey when not stuffing it?

• For a 12- to 14-pound turkey, allow 2 to 3 days in the refrigerator or 8 to 10 hours in a sink full of cold water. Change the water every 30 minutes.

2. Remove the giblets and neck from the turkey.

• The giblets are usually found in a bag inside the turkey's cavity.

3. Rinse the turkey inside and out with cold water.

• Pat the turkey dry with paper towels.

4. Season the turkey inside and out with salt and pepper.

• You can also add other seasonings of your choice, such as garlic powder, onion powder, or dried herbs.

5. Place the turkey on a roasting rack in a roasting pan.

• Add 1 cup of water to the bottom of the pan.

6. Cover the turkey with foil and roast it in a preheated 325°F oven for 3 1/2 to 4 hours.

• Baste the turkey with the pan juices every 30 minutes.

7. Remove the foil and continue to roast the turkey until the internal temperature reaches 165°F.

• The cooking time will vary depending on the size of the turkey.

8. Let the turkey rest for 15 minutes before carving.

• This will allow the juices to redistribute throughout the meat.