It's that time of year again, and this is only the second time in my
life I am going to make a turkey. Unfortunately, I have no idea how I
did it last year, so, I'm reaching out to all of you for suggestions. I
have searched the internet and find all different roasting methods,
temperatures, breast up or down, basting yes or no, etc. I think the
majority of recipes I've read on-line say to roast it at a steady 325
degrees, but others say to start hot then lower the oven after half an
hour. Some sites say to cover the bird with foil in the beginning, then
take it off, other sites say to roast uncovered then cover with foil
when it begins to brown. HELP!!!!!