Wash entire turkey well and dry all parts. Clean out cavity and sprinkle inside with salt (we use kosher salt).

Oil the outside well (vegetable, peanut or olive oil) and be sure to get all the parts, i.e. wings, drumsticks, etc. Season with garlic powder, onion powder, salt and pepper. You can place herbs, rosemary sticks or even a whole lemon or apple in the stuffing cavity if the turkey won't be stuffed.

Place the turkey in a brown paper bag and fold closed. Staple along folded edge thoroughly (at least 15-20 staples), ensuring that the bag is completely sealed with staples. This allows the juices to be sealed in and the turkey will be moist.

Roast turkey until the temperature at the breast reaches 170°F. Remove bag when temperature reaches about 140°F, allowing the turkey skin to brown. Remove from oven and let cool for 15 minutes before carving.