Whole turkey and gutted

Before you begin preparation, you should thoroughly rinse and dry the turkey. Remove excess fat and innards. Rub the turkey generously inside and out with salt, pepper and spices of your choice. Popular spices for this are rosemary, thyme, marjoram and garlic. Optionally, you can also stuff the turkey. Classic fillings include a mixture of breadcrumbs, onions, celery, apples and spices. Be sure to press the stuffing firmly into the turkey but not overstuff it. Place the turkey in a roasting pan, preferably on a rack, to drain any excess fat. You can add some liquid, such as stock or wine, to the roasting pan to improve the flavor and juiciness. The turkey should be roasted at a temperature of about 160°C-180°C (325°F-350°F) in the preheated oven for about 15-20 minutes per pound. Use a meat thermometer to monitor the internal temperature of the turkey. The core temperature of the thickest part (usually the breast) should reach 74°C (165°F). While roasting, you can regularly baste the turkey with the rendered fat to keep it juicy and make the skin nice and crispy. At the end of the cooking time, you can increase the temperature to crisp up the skin. However, be careful not to let the turkey get too dark. Let the turkey rest for about 20-30 minutes before carving so that the juices settle and the meat stays juicy. Carve the turkey into thin slices to make serving the meat easier.