I buy a fresh Butterball Turkey. Wash, salt and oil. Place in a large container; cover loosely with foil. Bake at 325° for the amount of time it says on the wrapper.
Check for doneness by piercing the turkey where the thigh joins the body … if juices run clear, turkey is done.
Allow to cool before slicing. Cut off wings and legs first. If you pay attention, you’ll see where to cut the breast from the body, there is almost a line.
Slice and serve.