Just post directions and we will all be there.

 

First, I coat the bird generously with butter and olive oil, then season it, I don't stuff the bird. Then cover the bird with an aluminum foil tent for all but the last hour of cooking. Remove the foil so the bird browns, and then take out, let rest, carve and enjoy. It really is that simple. What I found was that most people who ended up with a dry bird, did the opposite with the foil tent, they added it last.

 

GET TOASTED HARD BREAD (BUTTERED) I FORGET THE NAME THEY USE HERE CRUMBLE THEM UP AND YOU HAVE YOUR STUFFING I USE MCCORMICKS PIZZA SEASONING GARLIC ONIONS TOMATOES CELERY AND PARMESIAN CHEESE WET IT WITH KNORS BEEF CUBES

 

Yup ..... gotta let it rest after all that poor bird is exhausted!

 

For the correct oven temperature and length of time cooking, look up the weight of the bird. There's also a turkey thermometer to tell you the temperature down inside.

 

Or you could borrow one form the guard and use that.

 

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I am sure your turkey is very grateful for you being so generous and even more grateful you decided not to stuff her.

 

I wonder if actually wrapping the entire turkey in very secure foil during cooking would be even better than a tent. The heat will still penetrate, so it gets cooked (desire 1), and the juices will be retained in full (desire 2). Perhaps, in terms of basting, the whole thing could be turned upside down halfway through the cooking process or every 15 minutes.

Seems logical - but will it work and give a nice tender moist bird (the sort I like )?