Instruction: Answer the given question using the supporting document.

Input:
Question: There are no cooking directions with it.  Do I add water to the pan when I cook the turkey, and do I cover it?  Thanks!
Document: Perfectly baked vegetables and fruits every time, unimaginably tasty food and no messy oven or cooking pots and pans. Always cook with the lid and use a little water in the bottom of the pan (about 1 inch) to have even cooking temperatures in the roaster. Bake 350 degrees for 1 1/2 hours. Never clean a messy oven. Clean pans easily with soap and water. No scrubbing, abrasives or harsh chemical cleaners. Cook once a week and freeze/refrigerate.
I buy very large corned beef pieces from the wholesale market. This pan was just right for cooking a HUGE corned beef. Just covered with water, baked at 350 degrees for 3 hours, then added potatoes for an hour and then put cabbage in for another 1/2 hour...(4 1/2 hours total) came out perfect!
For years I've had a smaller Granite Ware roaster, and our turkeys outgrew that smaller roaster quite a few Thanksgivings ago. Last year I tried using an aluminum foil pan for the big turkey and it was a total disaster. It took forever to cook. This year I finally found the Granite Ware here on Amazon and our 16.5 pound turkey fit very nicely and cooked beautifully. Lid on the whole time, no basting, fast cooking, perfect turkey. Thank you Granite Ware!
Arrived in a cardboard box with no padding, finger width dent in the lip lid, but that may be my military shipping.Excellent for large soups, chili or cooking a turkey, exactly what I wanted. I recommend this to anyone who wants to make a lot of something, or cook something rather large.
I bought this product about 5yrs. ago. I LOVE this thing. I am a missionary in a small rural area. I have used this to wash my dishes (one part holds the soapy water-the other the clear water). You cannot do this with the oval ones with the handle on the top. I also use it to wash my clothes. A washing board fits in it very nicely. I use it to cook over open fires.
This was the correct size my wife wanted for holiday cooking. Thanks so much for the cooker! it will help in all her holiday cooking!
I bought this turkey roasting pan to replace my old one. I have used granite ware in the past and always find it does a great job. This roasting pan has a cover which is necessary to roast a turkey. I put a 23 lb. turkey in it and it came out perfectly! Love it!
Put just about any meat or poultry in this, cook it SLOW, about 225 to 250 degrees, and you will have some of the most tender meat or poultry you have ever put in your mouth! The lid design "traps" moisture in the item being cooked. Spray or rub some oil on the roaster to make cleaning up easier and you will find you have a favorite roaster for your cooking! This roaster can hold a large turkey or roast.
I have my mother's enamel ware roasting pan that she had purchased in the 1940's. Cooks a great Turkey. My son who prepares an excellent roasted Turkey did not have this pan. So I ordered one from Target. When it arrived it had 6 holes in the cover and a piece of the enamel coating sticking up from the pan,  so sharp you could really cut yourself.
So, although I could actually have 2 open roasters of different sizes, I will return the item and look for another sort of covered roaster. Note:  I know most roasters come without lids because it's not really roasting if you cover the meat tightly while cooking. I just want the lid for when I remove the meat from the oven so it doesn't splash.
Answer: Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.    Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.    Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving)   Brush or spray skin lightly with vegetable or cooking oil for best appearance.    Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. If the turkey is stuffed, move the thermometer to the center of the stuffing.    Place your turkey in the oven.    When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.    Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing.    Lift turkey onto platter, and let stand for 15 minutes before carving.