Roast at a constant temperature. Do not add water. Baste only once or twice with fat or drippings from the pan. Remove the cloth for the last half hour of cooking time to allow the turkey to brown.

When the turkey is lightly browned, cover with a loose tent of aluminum foil to avoid overbrowning.

To test for doneness, move the leg joint up and down. It should give readily or break. Another test for doneness is to place a meat thermometer in the center of the inside thigh muscle or the thickest part of the breast muscle; it should register 185°F.