Instructions: Make sure you have the following:
* A LARGE ROASTING PAN.

* VEGETABLE OIL AND BUTTER, SALT AND PEPPER.

* A TOWEL. You will have greater luck with the drumstick clamp if you grasp it and the slippery turkey with a towel.

* AN INSTANT-READ THERMOMETER. This is your most important tool. With this, you dont need a roasting chart or a clock. Read the facts on the dial. If you dont have one, get one.

* Also Make Sure Youve Got o A TURKEY LIFTER. Some recipes out there ask the cook to flip a hot turkey from breast to back during cooking, supposedly to distribute juices. Try this once and youll let natures browning take its course. But you will have to lift the turkey out. I recommend a turkey lifter. The best turkey lifter looks like snow chains but acts as a sling. Two strands of metal chain-link lie on the bottom of your roasting pan with handles draped over the side of the pan. The turkey rests on top of the sling. You simply grasp both handles and heave. This device will put an end to burned hands, greasy potholders and lost drumsticks.

* FOIL. For great-looking turkeys, lay a sheet of loose foil over the bird halfway through cooking time. Make it loose, or youll steam the bird youre attempting to roast. Also, you may need to wrap foil booties around the drumsticks so they dont get dry and crunchy.

* BULB BASTER, OPTIONAL.

Makes basting easy, but begs the question about basting at all. New thinking discourages basting. Basting causes streaking through the skins sheen. Turkey skin is so thick that basting really cant penetrate it. Basting only keeps the cook busy.

* A STRAINER. For straining clear juices for gravy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.