How to Bake a Turkey

1. Preheat oven to 325 F. Arrange an oven shelf in the lower third of the oven. Remove the neck and giblets from the body cavity of the turkey, reserving them for turkey broth (see turkey broth recipe). Drain the juices and pat the bird dry inside and out.

2. If stuffing, stuff right before roasting (see basic stuffing recipe). Return legs to tucked position, if untucked.

3. Arrange the turkey breast side up in a rack (preferably a v-rack), set in a heavy large roasting pan. Rub the turkey all over with olive oil, season with salt and pepper and place inside cooking bag. The Reynold's Turkey Cooking bags give you all the instructions. Follow it carefully, and you'll have one juicy turkey!  Pour two cups of chicken broth into the bottom of the roasting pan to keep drippings from burning.

4. Transfer the turkey to a platter, leaving the drippings in the pan for the gravy and cover the turkey loosely with foil. Let the turkey rest for at least 20 minutes, preferably 30 minutes before carving.

Enjoy!