Remove giblets if present (gizzard, heart and neck). Rinse cavity. Rub cavity of bird lightly with salt if desired. Do not salt cavity if bird is to be stuffed. If stuffing is desired, stuff just before roasting-not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack-stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie or skewer to tail.Place bird, breast side up, on rack in shallow roasting pan. Brush with melted margarine or butter. (If roasting duck or goose, do not brush with margarine. Prick skin with fork.) Do not add water. Do not cover. Follow Timetable for Roasting for approximate roasting time. There is no substitute for a meat thermometer for determining doneness-place in thigh muscle so thermometer does not touch bone. For turkey, place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band and remove skewer holding legs.Roast until juices run clear (no pink should remain). Whole birds should reach an internal temperature of 180 degrees when done and the drumstick should move easily when lifted or twisted. When turkey is done, remove from oven and let stand about 15 minutes for easiest serving. 205 Calories Per Cooked 3-Ounce Serving.