My grandmother, Marion, taught me how to make oven roasted turkey, back in 1990. If you follow the directions, this is fail proof.
Start by cleaning the turkey, and placing in a roasting pan.
Slather the turkey in softened butter. Then sprinkle with salt and pepper.
Pour a bottle of good quality beer, over the prepared turkey. Other options would include: water, chicken broth, cooking sherry or your favorite white wine.
Cover, and cook at 350. I use a covered roaster, as the steam from the cooking liquids help to roast the turkey faster.
You can baste every hour, or so, if you want, but it really isn't necessary. When the turkey starts to brown, remove the lid, and continue cooking.
Cook until a meat thermometer registers 175 degrees. Don't cook past 175 degrees; you run a risk of a dry turkey. You know you can do everything right, and try a hundred different techniques, but if you over cook your turkey, it will be dry! If you don't have a thermometer, you can check it by pulling the leg, where it meets the thigh. If the juices run clear, it is done.
After your turkey has finished cooking, it is important to let it sit before carving. Let it sit, covered, for a half an hour or so, before slicing. This allows the juices to redistribute into the turkey, keeping it from being dry.
OVEN ROASTED TURKEY
1 Whole turkey
1 (12 ounce) bottle beer
1 Stick butter, softened
1 Teaspoon kosher salt
1 Teaspoon black pepper
Remove gizzards, liver and turkey neck. Wash turkey under cold running water. Pat dry. Place turkey in a roasting pan. Slather softened butter over turkey. Sprinkle with salt and pepper. Pour beer over prepared turkey. Bake, covered, at 350 degrees until turkey starts to brown. Remove lid, and continue cooking until turkey has browned and a meat thermometer reaches 175 degrees. If you do not have a thermometer, test for doneness, by pulling the leg from the thigh area. If juices run clear, the turkey is done. If you see blood, continue cooking, until juices run clear. Remove from oven and let turkey sit, covered, for 30 minutes, or longer, before carving.