Basic Turkey Instructions

I've never used an oven bag for turkey, altho I've used them for
chicken. Altho the oven bag does allow for better cleanup, I always
use the turkey drippings in the bottom of the pan for a really rich
gravy on T'giving and Christmas, so I avoid them.

FWIW, here's how I do my turkey (Also, NEVER use a Butterball turkey. 
They aren't prepped with butter, but with butter flavored oil and the
drippings are truly gross. I buy whatever store brand turkey is
available.):

Prep turkey by removing all gizzards, heart, liver, etc. Set them
aside for stock for gravy and stuffing.

Wash the turkey thoroughly inside and out in cold running water. I
usually wind up plucking some pinfeathers as well, 'cause they're never
all removed by the factory. Pat the turkey dry with paper towels or a
dishtowel.

Rub the inside of the body cavity with a little (very little) salt and
some spices if you want. If you stuff your turkey, now is the time to
do so. Don't overstuff or the stuffing won't cook all the way thru. 
You can also stuff the neck cavity and tuck the flap of skin under. I
secure it with a toothpick. Once you've stuffed the body, secure the
legs with a bit of twine - I don't get fancy with this. My MIL will do
the most amazing things with twine and a skewer, but I just tuck the
"tail" under the crossed drumsticks and tie a bit of twine around them
to hold everything in place. You can also tuck the ends of the
drumsticks under the lower flap of skin (tight fit) and it works really
well.

Place the stuffed turkey in the roasting pan - try to find one with a
rack so that the turkey doesn't sit in the drippings. Just a 1/2 inch
or so off hte bottom is fine. It keeps the bottom of the turkey from
getting greasy and burning and it lets the heat circulate better.

On the stove melt a stick of butter. Take a piece of cheesecloth and
dip it in the melted butter. Drape the cheesecloth over the top of the
turkey, being sure to cover the drumsticks. (Usually I double or even
triple fold the cheesecloth, depending on how big it is.) Reserve the
remaining melted butter.

Put the turkey in the oven uncovered. Use the melted butter to baste
the turkey thru the cheesecloth until you start getting drippings from
the turkey.

About 1 hour to 45 minutes before the turkey is done, remove the
cheesecloth (you can throw it away) and let the skin brown and crisp
up. Continue basting with the drippings from the bottom of the pan.

The turkey is done when the drumsticks move freely when you push on
them.

For me the turkey is actually the easiest thing to do for the whole
dinner because once it's prepped, all you ahve to do is baste it once
in a while. I usually make a turkey once in the spring and again in
summer for sandwiches and salad because they are so easy and last
forever.

Source:

alt.newlywed