Defrost and remove neck and giblets. Leave turkey out (covered well) to get to room temperature or close to it (if using Butterball, there is no need to baste. If not baste frequently). Clean and dry bird.

Salt the interior and exterior. Secure neck skin and tuck wings under back. Tie leg and tuck in tail. Place in roasting pan on rack. Season the turkey lightly with garlic and onion powder.

Place bird in preheated oven and immediately reduce to 350°F degrees. Cook for 20 minutes to the pound. If the turkey is stuffed, add 5 minutes to the pound. After 1 hour in the oven, use a double or 4 times thickness of cheesecloth. Soak in vegetable or peanut oil (not butter) and place over the breast area.

This helps to keep the turkey from drying out while the dark meat is cooking (the white meat/breast cooks first). The bird comes out a lovely brown and is delicious.