<http://schema.org/recipeInstructions>
" Remove giblets, neck and any fat from turkey body and neck cavities. Reserve giblets and neck for Giblet Gravy (recipe follows); discard fat. Heat oven to 325\u00B0F. Have ready a shallow roasting pan with rack. Dry turkey inside and out with paper towels. Lightly spoon some stuffing into neck cavity. Fold skin flap under back; fasten with skewers or toothpicks. Loosely stuff body. Tie or clamp legs together. Twist wing tips under back. Brush skin with butter; sprinkle with salt and pepper. Place breast side up on rack in pan. Insert standard meat thermometer (if not using instant-read) into center of a thigh next to body (not touching bone). Add broth to pan. Roast 3 1/2 to 4 hours, basting every 30 minutes with pan juices, adding more broth or water if pan seems dry. If breast gets too brown, cover loosely with foil. About 2/3 through roasting time, untie drumsticks so heat can penetrate body. About 1 hour before turkey should be done, start checking for doneness. When thermometer reads 180\u00B0F in thigh and center of stuffing registers 165\u00B0F (see Tip), remove turkey to a serving platter or carving board. Let rest about 30 to 45 minutes for juicier meat and easier carving. While the turkey rests, pour drippings into a 4-cup measure; remove fat from drippings (see Note). Reserve 2 cups de-fatted drippings for gravy. Garnish turkey platter before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9351/roast-turkey-120959/>