I didn't really want to hijack earllogjam's other thread, but wanted to share my "secret" for a perfectly roasted turkey. This method only works for a non-stuffed bird. You really should use the roasting times as guideline only; a pop-up timer or meat thermometer is really essential. Be sure the turkey is completely thawed, and that you have checked both cavities and removed neck and giblets. Rinse the turkey thoroughly inside and out with cool water; pat dry. (Optional step: gently lift the skin, starting at the base of the breast, and dust lightly with your favorite mix of poultry seasoning - I use garlic, black pepper, a bit of each sage and basil). Don't use salt under the skin!!! Rub the entire outside of the skin with oil or butter (not margarine - olive oil or any other cooking oil is fine). Calculate the time needed to cook the bird: approximately 22 minutes per pound for a small bird (up to about 12 pounds), 20 minutes per pound for a medium bird (up to about 18 pounds), and 18 minutes per pound for a very large bird (19 or more pounds). Set a kitchen timer for the approximate time, put the bird in the oven (breast side up), and turn it on to 425 degrees. Cook at that temperature until the bird just begins to brown (usually about 20 minutes) then quickly remove from the oven and cover loosely with aluminum foil, put back in the oven, and reduce the temperature to 325 degrees. Do not baste. Check the temperature at the last 40 minutes and the last 20 minutes. It's done when the internal temperature in the thickest part of the thigh and breast is 165 degrees. Remove from oven and let it sit, covered, for about 10 or 15 minutes before carving. That way, you don't burn your hands, and there's some actual chemistry involved in letting it rest before carving. The proteins reabsorb some of the liquids, so the meat is juicier if you don't cut it immedately. Most "roasting guides" tell you to cook it at 325 the whole time, to cover at the beginning and brown at the end, and to baste periodically. I've discovered that browning quickly at the beginning allows more of the "roasty" flavor to permeate the meat, and covering at the end rather than at the beginning keeps it moister, and the hot oven at the start also helps to keep the meat from drying out. Basting doesn't really keep it moist, but allows the oven to cool a bit each time. A good steady temperature allows a turkey to cook more quickly, more evenly, and with less drying.