1. Remove turkey from brine and discard brine.2. Pat dry the inside and outside of turkey.
3. Let the turkey stand at room temperature for up to 2 hours.
4. Estimate 1 pound of stuffing per person, allowing for seconds or leftovers.
5. Begin to stuff the main cavity and neck cavity of the turkey with your stuffing right before the turkey goes into the oven. Be careful not to stuff the turkey too tightly; the stuffing won't cook evenly and bacteria may grow. Any extra stuffing can be cooked in a buttered baking dish.
6. Hold neck flap in place with toothpicks or bamboo skewers.
7. Fold wing tips under turkey.
8. Using cotton twine, tie the turkey legs together. Tying a bow will be easier to untie later.
9. Place carrots, parsnips, celery, onion, and white turnip in the bottom of a large roasting pan; the vegetables will add flavor to the gravy.
10. Place a rack over vegetables.
11. Transfer the turkey, breast-side up to the rack in the roasting pan and place in oven.
