S.D.
Ours turned out perfect! It was a team effort. I prepared it the day before, and my husband cooked it because I had to work. He was so diligent! He even sat in front of the oven to make sure it would not burn! LOL This is what we did:
1. Wash turkey.
2. Melt about 1/2 cup of butter and brush it all over the turkey (cavities as well).
3. Add pepper and salt all over. We also added rosemary and thyme. About 1 tsp of each. Just sprinkle it all over.
4. I made a Mexican stuffing and stuffed cavities (both rib cavity and neck cavity).
5. Tie legs and wings so that it looks pretty. Line roasting pan with aluminum foil. Set turkey on rack.
6. We covered the turkey with foil and put it in the refrigerator overnight (maybe that added to the flavor, we just did because I had to have it ready for him to just put it in the oven).
7. Oven should be at 325 for slow cooking. Keep it covered with the foil the entire time!
8. A 13 lb turkey can take up to 4 hours. We choose the slow process so that the meat is juicy.
9. Baste constantly. I would say every 15 minutes if you can. We use the big dropper looking thing. The secret is to baste, baste, baste!!! Also, melt about a 1/2 cup of butter and brush it all over the bird as you baste.
10. Remove foil for the last half hour of the cooking process. This will ensure your turkey gets that golden, crispy look and awesome presentation and taste. Keep basting just like you were doing before.
11. Your turkey should be ready when the meat thermometer reaches 170 degrees.
12. Carve 20 minutes after you remove it from the oven.
I hope it makes sense and enjoy. :)