Follow these 10 easy steps to create a picture-perfect turkey:

1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 F.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels.

3. Just before roasting, stuff the neck and body cavities lightly, if desired. Turn the wings back to hold the neck skin in place. Return the legs to tucked position, if untucked. No trussing is necessary.

4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. A handy "Turkey Lifter" comes with each Butterball Turkey. Place this special string cradle on a rack, then place the turkey on top and bring the loops up around the turkey. Do this before putting the turkey in the oven and when lifting the cooked turkey from the pan, use the loops as handles.

5. Insert a meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.

6. Brush the skin with vegetable oil to prevent skin from drying. Further basting is unnecessary.

7. Wash preparation utensils, work surfaces and hands in hot soapy water following contact with uncooked turkey and juices.

8. Roast at 325 F. For approximate cooking times see chart below. When the skin is light golden brown, about 2/3 done, shield the breast loosely with lightweight foil to prevent overbrowning.

9. Check for doneness 1/2 hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180 F. The thickest part of breast should read 170 F and the center of the stuffing should be 160 F.

10. When done, let the turkey stand for 15 to 20 minutes before carving.

Following are cooking times for turkey roasted at 325 F on a flat rack in a shallow open pan, about 2 inches thick.

This schedule should be used as a guideline. Start checking for doneness ½ hour before recommended end times.