Rub outside of turkey with salad oil (Canola or Wesson). Rub salt & pepper (preferably white pepper) on the outside of the bird. This will give you a crispy skin.
Preheat oven to 475 degrees. Cook turkey for 45 minutes. Remove from oven. Reduce heat to 250 degrees. Place a foil tent over the turkey and return to oven. Cook for approximately 20
minutes per pound.
How to tell when the turkey is done:
The internal temperature of the turkey should reach 160 degrees. Place your instant
thermometer in the thickest part of the thigh touching the bone.
You can also tell if your turkey is cooked to
perfection if you twist the drum stick and hear the leg pop. The juices should run clear.
Let your bird rest, covered in foil, for 30 to 60 minutes.
Ensuring a moist breast: Place a bag of ice on the breast of the turkey the night before or at least a couple hours before cooking.