In article >,
Sharon V > wrote:

> 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!!!!!

Bad news is, if you mess it up, it won't be pleasant. Good news is that
all the options work.