Roast stuffed turkey recipe

Rinse turkey under cold running water.
Drain on kitchen paper towel, inside and outside of the turkey.
Remove any fat from turkey and sprinkle salt and pepper in the cavity.
To stuff turkey, stuff the neck cavity loosely with dressing.
Fasten it to body with poultry skewer.
Stuff body cavity loosely with dressing.
Lay turkey with breast side up on a waxed paper and pull legs close the the body.
Tie ends together with cotton string.
Fold wings under bird.
Brush oil on turkey surface and sprinkle choice of herbs and spices.
Insert a meat thermometer in the inner thigh area near the breast.
Preheat oven to 325 degree F.
Cover turkey loosely with aluminum foil.
Lightly tuck foil around all sides of turkey.
Roast turkey until thermometer register at 180 degree F.
Remove aluminum foil 30 minutes before turkey is completely done.
Transfer turkey on a carving board and cover loosely with aluminum foil and allow to rest for 12 minutes before carving.
Serve with turkey gravy.