To Prepare Bird for Roasting

Remove any pinfeathers with strong tweezers or the back of a small kitchen knife. If necessary, singe bird by holding it over a gas flame. Then wash turkey inside and out, and wipe dry. Rub neck and body cavities with salt and freshly ground black pepper; wrap loosely in foil and store in refrigerator until ready to stuff.

Prepare stuffing just before you are ready to cook bird. Stuff body cavity loosely; stuffing will swell during cooking. Place a piece of dry stale bread in the vent of the bird after it is stuffed to help keep juices inside and avoid the bother of having to sew up the vent. Tie legs together with string and fasten the string around tail. Stuff neck cavity loosely; draw neck skin over cavity to the back and fasten with a metal skewer. Twist tip ends of wings behind back.