I love turkey!!! After a good cleaning and cutting off the butt I usually rub him all over with a bit of olive oil. Since I prefer my stuffing as a dressing in a casserole (not only does it taste better but there is a lesser chance of any food poisoning or bacteria because of temperatures in cooking and packing it too tight in the cavity) I put that in the oven later - cuz it takes less time. I grab one of his legs and sprinkle him inside with salt, pepper and parsley; insert some garlic, a carrot, a stalk of celery and then I season him with salt, pepper, garlic and parsley; cover and bake. I turn my bird in the pan several times during the roasting process and baste. I remove the cover (or foil) after a while to brown the skin and cook him till he falls apart. Since I love the neck of the turkey, I place the neck on top of the bird, and when I turn him I put it back on top.
After I transfer him to the platter (many times in pieces it is so tender it just falls apart) and I cover with foil while I make my gravy. It keeps it nice and moist. Then I strain my gravy, remove my foil and it's ready to go.
Sometimes I buy a package of turkey necks to make myself a special treat for lunch or dinner - and roast till done.
And of course - I have purchased turkey wings - depending on the size - one or two fills you up as opposed to regular chicken wings and made a meal out of those too.
Turkey breasts are nice for smaller meals - roast the same way too.
