Prepare and stuff turkey in usual manner.

Grease turkey well with butter or margarine. Salt and pepper as desired. Slide turkey into a clean, heavy brown paper bag. Coat inside top and sides of the bag with oil until it is completely covered. Close opening firmly and staple the ends, or use paper clips. Roast according to the schedule below. Turkey will be well browned, drippings will be in the pan when the bag is opened. Let turkey rest one-half hour before carving. Do not open bag until time is completed. Bag will not burn. Bake at 325 degrees F 12 minutes per pound. With no basting or watching, the turkey will be tender throughout and golden brown.

NOTE: Do not use this method on a turkey over 16 pounds.