Detailed Description:

First off, turkey baking is always based on the size of the turkey. Look at the label on the turkey as this will tell you the number of pounds (lbs) of your turkey, you will use this information for determining how long to bake it.

The first thing you do is get a turkey pan, thats one of those large tin foil looking pans which you will bake the turkey in, which will also keep all the juice pooled in as it cooks. Usually they are just a buck or two to purchase (and if you want you can probably keep it, clean it, and use again the following year if you don't want to repurchase the next year, but either way they are pretty cheap and usually found right next to the turkey's in the grocery store, especially at Thanksgiving time.). Also buy the "turkey bags", which are cooking bags and usually come 2 in a box, so you can use one this year and one next year. This really helps it cook faster and also keeps in the moisture making a juicy turkey. I would strongly recommend using this but you don't have to.

Next, take the wrapping off your turkey, and put it breast side up in the turkey pan. Remove the package from both the neck side and back side, you will have a package in each end. One is the neck and one is the gizzard/liver. If there is plastic on either, remove it, normally just the neck has the plastic to remove and the gizzard has a paper wrap that you can leave on.

Now you are ready to prepare it, many like to marinade the turkey before putting it in the turkey cooking bag, I usually just shake alot of salt, pepper, and red pepper or cajun pepper all over it and rub it in the skin good. Many recommend brushing the turkey with oil also to help keep it moist, however the turkey bag already works great for this. I then throw the neck and gizzard pack in the bag also so it sits at the bottom of the pan, and I usually throw some onion, celery and potato's (all sliced very thick) in the bag also. Close the bag and cut 6 small 1/2 inch cuts in the top to let the steam vent when it cooks.

Now you are set to go, you can also stuff it of course with dressing like many do. Note that you can throw any vegetables in the bag you want, maybe carrots or maybe even jalopena's or other things you may like. Just make sure they are sliced thick because they will be baking way more then enough.

Set the oven to 325, and if your turkey was 12 to 16 lbs, cook between 3 hours and 3.5 hours. If your turkey is 16 to 20 lbs, bake 3.5 to 4 hours. If your turkey is between 20 and 24 lbs, bake 4 to 4.5 hours. These times can vary by a half hour, based on your oven. Note that some instructions say bake at 350 for less amounts of time, however its well known that the turkey is much juicier annd seems to cook better if you cook it longer and use 325 on the oven instead of 350. These are the basics for an unstuffed turkey, if the turkey is also stuffed then simply add 1/2 hour to each of the times above as that makes it take a little longer. I usually prefer to have the thermometer that comes already inserted in some of the turkey's, this also makes it much easier as you just wait for that thermometer to pop out, then you know to take it out earlier or let it go a little longer.

Note that there are no set rules on what to add to it or how to marinade turkey or turkey breasts, you may want to rub in tobasco, italian spice, or any other types of spices or marinade you may like. Some turkey marinading ideas? Salt, pepper, red pepper, cajun pepper, tobasco, onion power, garlic powder, italian spice, oregano, or even celery salt. You can throw sliced vegetables in the bag like carrots, onions, potatos, celery, garlic, green peppers, tobasco peppers, or even layer fruit on top of the turkey like sliced pineapple. Sliced pineapple is also very easy as you can get canned sliced pineapple almost anywhere. I prefer to keep it basic before cooking and just throw in vegetables, and then add spices later when done as this is when the flavor is best for me, but feel free to experiment for your own taste.

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