1. If frozen, thaw turkey completely in the refrigerator (this may take 4 days or more).
2. Preheat oven to 325°.
3. Remove neck and giblets from turkey; season cavity with salt.
4. Fold wings across back with tips touching. Tuck drumsticks under skin at tail.
5. Place turkey breast-side up on a rack set in a shallow roasting pan; brush skin with melted butter.
6. Bake in preheated oven until juices run clear and a meat thermometer registers 165° (see estimated cook times below for fresh or thawed unstuffed turkey); if necessary, tent loosely with foil to prevent excessive browning.
   
   8-12 lb. turkey: 2 ½ - 3 hrs.
   12-14 lb. turkey: 3 - 3 ½ hrs.
   14-18 lb. turkey: 3 ½ - 4 hrs.
   18-20 lb. turkey: 3 ¾ - 4 ½ hrs.
   20-24 lb. turkey: 4 ¼ - 4 ¾ hrs. 
7. Let rest for at least 20 min., covered, for easier carving.

Tasty Tips:

• Timings are approximate. Temperature should be verified with a meat thermometer before serving. Insert the thermometer into the thickest part of the thigh muscle, not touching bone.
• Placing dressing in the cavity of the turkey is not recommended. For food safety, we suggest baking your dressing at 325° in a covered casserole dish until heated to 165°.