This was a great recipe for turkey. It's not complicated (and that's my favorite part) and it was really moist. It didn't require much prep time and it didn't require basting. Again, this is from Cook's Country. ;)
Old-Fashioned Roast Turkey
from: Cook's Country Magazine Oct/Nov '08
Serves 10 to 12
1 pkg cheesecloth (2-yds)
4 cups cold water
1 (12- to 14-lb) turkey (natural turkey - not self-basting)
1 lb salt pork, cut into 1/4-inch-thick slices
** if you can't find salt pork click here for a "how-to" brine pork shoulder
Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Spray V-rack and pan with butter spray. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Prick skin of breast and legs of turkey all over with a fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring remaining water into roasting pan, and cover cheesecloth completely with heavy-duty aluminum foil.
Roast turkey until breast meat registers 140 degrees, 2 1/2 to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temp to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest for 30 minutes.
The recipe in Cook's Country Magazine Oct/Nov '08 included a recipe for gravy. We don't really use gravy at our house so I didn't make it. But it sounds delicious and fairly simple. Just remember to keep the giblets and neck from your turkey.