Let the turkey sit on the counter for 45 minutes before roasting.
Roast the bird in a 325-degree oven. You can roast it breast-side down on a piece of buttered parchment, turning the bird right side up after 1 hour. Or roast it breast-side up, covering it with oiled cheesecloth or a loose foil tent after 1 hour. A bird is cooked when a meat thermometer inserted into the thickest part of the thigh and the stuffing registers 160 degrees. Let the turkey rest in a warm place for at least 20 minutes. The temperature will rise 10 degrees.