Take one thawed turkey, stuff with onion, bay leaf, and celery, season with salt and pepper, and set in a roasting pan, uncovered, to bake at 350 degrees for 15-20 minutes per pound. Golden perfection. When cooked through to correct temp, remove from oven, cover in foil and let stand for 30 minutes before carving. Utterly moist and delicious.
I also baste it with homemade turkey stock once every hour while it cooks. That’s a trick I learned from my sister-in-law, who simmers the neck and gizzards in water on the stove top for the duration of baking time to baste with. I do the same, but add onion, bay, celery, and carrots to the simmering stock, too.
Perfect every time!