For those of you that are scambling for Easter, I

For those of you that are scambling for Easter, I found a terrific recipie at :  http://turkey-recipes.info/

Ingredients

• Turkey
• (optional) Broth (vegetable or chicken)

Optional Spices

• 1/2 of a large red onion
• 2-4 garlic cloves
• Rosemary
• Black pepper
• Salt
• Oregano

Equipment

• Roasting pan with rack
• (Optional) Roasting bag
• Poultry thermometer (meat thermometer)

Steps

1. Thaw. This can be done one of two ways:
   • Place the turkey still in its wrapper on a large tray such as a cookie sheet to catch any juices on the bottom shelf of the refrigerator. Allow one day per four to five pounds of turkey.(Buy a 20 pound turkey on Saturday to ensure it will be ready to cook Thanksgiving morning); or
   • Place the turkey still in its wrapper in the sink. Cover with cold water. Change the water every 30 minutes. Allow 30 minutes per pound (a 20 pound Turkey will take 10 hours to thaw). Cook immediately.
2. Preheat oven to 325° F
3. Remove giblets. Stick your hand in the cavity and remove any organs, or "things" you may find inside of the bird that may or may not be wrapped in something. If desired save everything but the liver for giblet gravy. Fry the giblets or, except for the liver (which has a non-turkey-like flavor that, although pleasant to many, would make the drippings or gravy taste odd), just leave them to roast and eat them. The gizzard and heart are tough so cut them up and don't give them to a child particularly likely to choke on them.
4. Wash the turkey. Hold the turkey under room temperature or cold water and rub it gently with your fingers. Make sure there isn't any dirt, pieces of feathers, etc.
5. Pat dry. Use