Many folks like to use those special oven-roasting bags for their Thanksgiving turkeys. They do speed up the cooking process (which will save not just time, but electricity, as well). And they leave you with a succulent roasted bird. But I have a substitute for those bags that I use, that I usually have on hand and is quite a bit cheaper. Aluminum foil.
From the Reynolds Kitchens, "the taste of tender, juicy turkey, quick roasted in your oven. Loosely wrap your turkey, sprinkled with seasoned salt and pepper (or other favorite seasonings), in heavy duty aluminum foil."(For more details, go to reynoldskitchens.com, and in the search bar, enter the search terms "foil wrapped roasted turkey". Their links have changed since this post was published, but you can find the technique for wrapping and roasting through a search in their site.)
Bake the turkey at a high temperature (450 degrees), until the final temp of the breast meat is 170 degrees F or thigh meat is 180 degrees F. Your turkey should roast in 2 1/2 to 3 1/2 hours.
In the last 30 minutes, it is recommended you carefully open the foil and fold back. This allows the turkey to brown.
And what about frequent basting? According to Norbest, frequent basting is unnecessary in modern birds, as most have been pre-basted. Frequent basting will only prolong the roasting time, as the oven will cool every time it is opened. However, I find putting a glaze over the top of the turkey before roasting gives the finished surface a lovely color and delicious flavor. And the gravy tastes gourmet, truly not your usual turkey gravy. I use a modified version of a Southern Living turkey glaze. My version uses some orange zest, orange juice, jelly (either crabapple or red currant), sage, butter, salt and pepper. (The Southern Living version calls for orange marmalade, sage, butter, salt and pepper).
