Thanksgiving Turkey

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I'm not a good cook by any means. I try, but most of the time I fail. There's a few good things I can make, but the majority of the time it's mediocre. This Thanksgiving I'm in charge of making the Turkey. I've only made a turkey once in my life and it was DRY DRY DRY! I'm so nervous as I'm making the entire dinner this year. So I'm looking for tips/tricks anything to make sure I have the best turkey ever for Thanksgiving.

I found a recipe on The View and although my turkey isn't 20lbs (it's 13lbs) I think I'll model my turkey dinner after this, that is of course unless any of you have some better suggestions.

THE PERFECT TURKEY & GRAVY

ngredients:
20 Lb Fresh Turkey
1/3 C kosher salt
1/3-C paprika
1/3 C garlic powder
1/3 C onion powder
5 Tbsp butter
4 C chicken Stock
½ C Cornstarch


Method:
1. Take the turkey out of the bag and wash it really well. (Make sure to take the bag out of the inside).

2. Dry the turkey really well with paper towels.

3. Preheat the oven at 325 degrees.

4. Place all the above seasonings in an bowl and mix them really well.

5. Rub the inside of the turkey with a big handful of the seasoning mix.

6. Sprinkle the outside of the bird with the seasoning mix too. Make sure to season the top and the bottom of the turkey. Place pieces of the butter atop the bird, spaced out all over the top.

7. Place a wired rack atop a roasting pan and place the turkey on the rack. Put the neck and the other good stuff from the bag on the rack too.

8. Pour 3 cups on the stock into the roasting pan (not over the turkey).

9. Roast the turkey for 15 minutes per pound.

10. MAKE SURE to check the turkey often so that you don't overcook it. If you have a thermometer cook the bird to 165 degrees or check the doneness by lifting the bird and pouring the juices into the pan, when the juices are clear the bird is done.

11. Remove the rack/turkey and set it aside for 15 minutes before you cut it, this allows the juices to re- circulate. Pour the juices from the turkey into the pan before removing.

12. For the gravy all you do is place the pan atop a burner on the stove, med heat. Bring the liquid left in the pan to a boil, Add the cornstarch that was mixed with the remaining 1 cup of cold stock. Pour the cornstarch in slowly and cook for 2 minutes.

13. Taste the gravy for flavor (you may want to add a little more of the seasoning mix.