There are various ways to roast a turkey. This is one of two that we particularly like. Of course, all turkeys should contain a luscious stuffing (you will find several recipes on our website and in our cookbooks). Roast Turkey #1 requires a session of marinating, and #2 has a top-of-the-stove precooking period. We'll leave it up to you to decide which is best.
Wash turkey well inside and out, then dry.
Blend the next eight ingredients. Pour this marinade over turkey in a large pan and let stand in the refrigerator for eight hours. (Marinade should be basted over turkey during this waiting period at least four times). Before roasting, be sure turkey is at room temperature.
Preheat oven to 325°F. Drain the turkey well, reserving the marinade. Fill cavity with your favorite stuffing. Close cavity with skewers and string, and tie legs together. Place on rack on roasting pan. Roast for 2 hours and brush often with the marinade you have saved.
Raise the heat to 350°F and continue roasting for another 1 1/2 hours. During this last cooking period, baste only one time—using every speck of marinade you have left. Before removing from oven, test the bird with a sharp two-tined fork to test doneness. If fork does not come out easily, cook a few more minutes but do not increase the heat.