Check trukey wrapper to see how much the turkey weighs.
Remove giblets and neck from turkey, and rinse inside and out. Pat dry.
Brush turkey with vegetable oil.
Tear off a sheet of heavy duty aluminum foil that is 18 inches wide, 3 times longer than the turkey. Place turkey breast side up in the middle of the the foil sheet.
Bring the long sides of the foil loosly over the turkey, and close by overlapping ends. Turn up short sides to hold in juices, but do not seal it airtight.
Place foil wrapped turkey in a roasing pan that is at least 2 inches deep.
Place a meat thremometor into the inner thigh of the turkey.
Place turkey in oven. Turkey is done when meet thremometor reaches 180-185 degrees. See chart below to help determine cooking time.
To brown skin, open, and fold back foil during last half hour of cooking time.
When turkey is taken out of the oven, cover with foil again, and let stand for 15 minutes before carving.
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