Bring the ends of the foil up so the ends of both strips of tin foil are all together at the top and carry them down. Oil whole turkey and season the cavity well. Roast it at 400F. For a smaller turkey, the last half hour cut through foil and roll it back and baste the turkey so it browns. With a larger turkey cut through 45 minutes before done and baste. Baste with oil or cooking liquids.
Tin foil helps to make the turkey really moist without having to constantly baste it.
You also end up with even more juice in the roasting pan so when you make the gravy you have a little more flavor. Basically, tin foil really simplifies the whole cooking process. You just have the tin foil to clean up. Make sure you use really heavy duty foil though. Unstuffed turkey eliminates risk of salmonella and cooks the turkey more quickly and more evenly.