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.
Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices. When done, let the turkey stand for 15 to 20 minutes before carving.