Stuff the turkey and truss the bird. Place a square of folding aluminum foil on the top part of the visible stuffing; this will prevent it from burning.

Roast and baste the bird: Place the turkey in a greased roasting pan, large enough to hold it, breast side up. Baste the bird with knobs of butter, melted butter and ¾ cup of vegetable oil. Place a clean rag moistened with chicken stock on top of the breast.

Roast the turkey in a preheated oven at 325°F. For safety and uniform doneness of the turkey, cook stuffing separately in a casserole. Every 30 minutes, baste the bird using a bulb baster, with the fat in the roasting pan. After 1 hour of cooking, remove the rag on top of the breast and set the oven to 350°F.

Take the time to baste the turkey regularly. After two hours, add the chopped onion, carrot and apples to the roasting pan around the bird.

The safest way to know when the turkey is cooked is to use a food temperature thermometer.

The temperature of a whole turkey must reach 180°F in the thickest part of the thigh and the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, continue cooking the turkey until the stuffing reaches 165°F.

Prepare the vegetables: Place the carrots in a medium saucepan, with sugar, white pepper, salt, olive oil and some water to cover. Bring to a boil and cook for 5 minutes. Remove from heat.

Soak the onions in hot water, peel and place in a clean saucepan. Cover with water and blanch for 4 minutes, then refresh.

Place the potatoes in a bowl, and split in half the largest one if necessary. Add tarragon, olive oil, salt, pepper and clean quartered mushrooms. Mix well, and place into a roasting pan with the blanched onions. Bake in the oven, on the top of the turkey for the last hour of the cooking time of the bird. Add the strained carrots to the potato pan, and stir from time to time.

Many factors can affect the roasting time of a whole turkey:

• A frozen or partially frozen turkey takes longer to cook than a completely thawed turkey.
  
• A turkey will cook faster in a dark roasting pan.
  
• The depth and size of the pan can affect heat circulation to all areas of the turkey.
  
• The use of a foil tent for the entire cooking time can slow cooking.
  
• Putting a lid on the roasting pan speeds up cooking.
  
• An oven-cooking bag will shorten cooking time.
  
• A stuffed turkey will take longer to cook than a non-stuffed turkey.
  
• Ovens may heat unevenly.
  
• The oven rack position can have an effect on even cooking and heat circulation.

When cooked, remove the roasting pan from the oven, cover with foil and let the turkey stand 15 minutes before removing the stuffing and carving. This resting time allows the juices to redistribute throughout the bird, so it will be moist and succulent.

Storage and Safe Handling: Because product dates are not a guide for safe use of a product, follow these tips for use at top quality: purchase the product before the date expires; follow handling recommendations on product. Turkey is kept cold during distribution to retail stores to prevent or slow the growth of bacteria and to increase its shelf life. The grocery should be the last stop before going home. At home, immediately put turkey products in a refrigerator that maintains 40 øF, or freeze at 0 øF. Freezer storage times are for best quality. If frozen continuously, turkey products will be safe indefinitely.

Safe Handling of Ready-Prepared Turkey Dinners

• If dinner is picked up or delivered HOT, the FOOD must be kept at 140 øF or above if eating within 2 hours. It's not a good idea to try and keep the foods hot longer than 2 hours.
• If holding the foods longer than 2 hours, remove all stuffing from the turkey cavity, divide the turkey into smaller pieces and refrigerate everything in separate, shallow containers. Reheat thoroughly to 165 øF until hot and steaming.
• If cooked and refrigerated, keep cold foods cold. Refrigerate immediately upon arrival at home (always within 2 hours). Serve the meal within 2 days. Reheating a whole cooked turkey is NOT recommended. However, cooked turkeys with the USDA inspection seal on the packaging have been processed under controlled conditions. Follow package directions for reheating, and storing these products.

On cooked frozen turkey, look for the USDA inspection seal. It tells that the turkey was prepared in a USDA inspected plant. Read and follow package directions for thawing, reheating and storing. If there are no directions on the label, thaw the wrapped cooked frozen turkey on a tray in the refrigerator. The thawed turkey may be eaten cold. To eat it hot, slice breast meat. Legs and wings may be left whole. Reheat thoroughly to 165 øF until hot and steaming.

Safe Defrosting: The USDA recommends three ways to defrost turkeys: in the refrigerator, in cold water and in the microwave. Never defrost turkey on the counter.

• It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 5 pounds of turkey to thaw in the refrigerator.
• Turkey may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold.
• Turkey defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.