1. Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2 1/2 inches deep.
2. Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
3. Place in a preheated 325 °F oven.
4. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
5. Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
6. Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 °F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 °F in the thickest part of the breast, just above the rib bones, 160 to 165 °F in the center of the stuffing, if turkey is stuffed.
9. Let turkey stand for 15 to 20 minutes before carving to allow juices to set.
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