Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. Place this special string cradle on a rack, then place the turkey on top and bring the loops up around the turkey. Do this before putting the turkey in the oven and when lifting the cooked turkey from the pan, use the loops as handles. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone. Brush the skin with vegetable oil to prevent skin from drying.
Further basting is unnecessary.
Roast at 325 Fahrenheit. For approximate cooking times, see roasting time schedule. The thickest part of breast should read 170 F, and the center of the stuffing should be 160 F. 10. When done, let the turkey stand for 15 to 20 minutes before carving. Remember to leave leftover turkey out no more than two hours before deboning and refrigerating it.