Agreed - Reynolds cooking bags are the way to go. I like to cut the skin and place butter and salt under the skin and put herbs inside the turkey. If you don't have a good selection of herbs you can buy one called poultry seasoning that has four different herbs, I believe.

You should buy a meat thermometer if you don't have one. They are just a few bucks. Insert it into the meat but not touching the bone. When the temp is at/near 165 degrees F the turkey is done. Then let it sit at room temperature for fifteen minutes before carving.