If you're prone to turkey trauma, relax. Here's a foolproof recipe that ensures a perfect feast.
Heat the oven to 325 degrees. Rinse the turkey with cold water and blot dry, inside and out, with a paper towel. Place the neck, giblets, carrots, celery, and onion in a large roasting pan and arrange the turkey on top, breast-side up.
Loosely pack the stuffing in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing and tie the legs together with butcher's twine.
Season the turkey with salt and pepper. Pour the broth into the roasting pan. Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with aluminum foil two thirds of the way through the cooking process.
Test for doneness with a meat thermometer. The temperature in the thickest part of the thigh should be 180 degrees, in the thickest part of the breast, 170 degrees, and in the stuffing, 160 degrees.
Remove the stuffing and let the bird sit for 10 minutes before carving. Place the fresh herbs and orange slices on the turkey for a festive presentation. Serves 10 to 12.
If you're roasting a smaller or larger bird, use the chart below:
Turkey Roasting Times
10 to 18 lbs.:
3 to 3 1/2 hours (unstuffed)
3 3/4 to 4 1/2 hours (stuffed) 18 to 22 lbs.:
3 1/2 to 4 hours (unstuffed)
4 1/2 to 5 hours (stuffed) 22 to 24 lbs.:
4 to 4 1/2 hours (unstuffed)
5 to 5 1/2 hours (stuffed) 24 to 30 lbs.:
4 1/2 to 5 hours (unstuffed)
5 1/2 to 6 1/4 (stuffed)