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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Easiest way to make a turkey is use a cooking bag.  Here's some instructions for using a Reynolds Turkey Oven Bag - http://www.reynoldskitchens.com/media/3020138/orgoventempstob.pdf[/quote]

Yuck! Don't use a bag. Do brine or salt under the skin for 24 hours in the fridge.

Stuff or not. Your choice. If you stuff, to avoid bacteria growth, prepare the stuffing immediately before putting in the oven. If you don't stuff, put some aromatics like onion halved, carrots/celery, even an apple inside to flavor the bird.

Baste with butter.

You can roast at a low temperature, around 325 at 1/2 hour per pound. This is the classic method, and if you have brined or salted before, the bird should be moist.

I prefer the higher heat roasting at 425 for about 3 1/2 hours for 16 lb turkey - app. 15 min per pound with stuffing. I coat with butter before putting in the oven. I start breast side down and then flip halfway. Don't open the oven except for the mid-roast flip. I prefer a crispy skin and moist meat combined, so this is my fave. Tent with foil if there are areas that are getting too brown.

Thigh meat (takes longest to cook) should reach 165 when you take it out of the oven. After resting outside it should reach about 180. Stuffing should also reach 165. I'm sure I am forgetting something. [/quote]

Bag is better, you just open it and crisp the outside towards the end[/quote]

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