I used to put my turkey into a paper grocery bag and slow roast it. The technique works well to evenly roast the bird. The only drawback is there is a slight taste of wet paper that remains throughout the turkey. This time, I wanted to experiment with not using the bag.
I did something shocking for me; I followed the instructions that came with this grocery turkey. I smeared the outside with cooking oil, lay it breast up in a shallow pan, and roasted this 10lb bird at 325’ for about 2.5 hours.
It was bronzed and delicious, with no ‘wet paper’ taste one had to ignore.
I remember my mother using a moist towel to cover the turkey loosely while it cooked. I distinctly remember her calling it a *Turkish towel*. I always wondered if she was making a joke. This would have been late 1940’s or so. Turkish cotton towels were commonplace, but I seem to recall a white cotton dishtowel being used. There was no such thing as aluminum foil.
I have brined and I have followed your method. I prefer to rub with butter, roast at 325 according to chart on the package for stuffed turkey. I tent the bird with foil for the first hour or so & then I baste often. We love crisp skin and slightly drier white meat. I always make gravy, taking off the drippings as early as possible and setting them in the freezer to separate the fat. I use the fat for the roux.