Use a meat thermometer. Check the stuffing temperature, should read 160-165 degrees. When cooking a turkey using an outdoor grill, water smoker, or by some fast-cook method where the turkey is done before the stuffing, it is advised not to stuff the bird. Rub the turkey's skin with oil to prevent drying of the skin and enhance the golden color. Spices can be added to the oil for flavor.
Some people prefer to baste with the natural juices found in the bottom of the pan.
When the skin is a light golden color, the turkey is about two-thirds done. Place a light-weight foil tent over the bird so that the breast does not become over cooked. Let turkey stand for 15-20 minutes after removing from the oven, before carving, to allow juices to set.