This is a quick overview of how to roast a turkey. So be careful and double-check the order and details with official health-related sources.

1. Rinse the turkey inside and out with cold water. It might take 2 of you to hold it under the faucet.
2. IMPORTANT!: Remove the giblets pack from inside the turkey.
3. Salt the inside of the turkey.
4. Rub olive oil or soft butter on the outside skin, and then salt the outside.
5. Let it sit out for like 30 minutes at room temperature before roasting.
6. Cook at low heat (350-400 degrees).
7. Time depends on size, but it may take hours. 12-14 lbs. would be about 3 hours. About 13 minutes per pound for unstuffed turkey.
8. Option: Every 45 minutes baste the turkey with the juices in the pan. If you don't have a baster, use a large spoon to drip the juices over the turkey.
9. Option, to hold in more moisture, lay a foil tent over the turkey in the roasting pan; but remember to remove the foil with at least 30 minutes before finishing in order to brown the outside.
10. Option: Set the turkey on a roasting rack ("trussing thread") (if you have one) in the pan.
11. f you have a baking thermometer, Roast until the temperature reaches at least 175 degrees in the thickest part of the thigh. I prefer it well done, which would be a little longer still.
12. It takes a long while, so plan for being patient and not starving while it cooks. 🙂 After removing if from the oven, let it sit out for at least 30 minutes before carving.