… from Frances, a former colleague of mine

Line a large open, roasting pan with heavy-duty foil (to save washing up).
If desired, stuff the turkey or turkey breast (to hold stuffing in a breast, wrap open side with foil and place some foil under the bird on the rack).
Rub the surface of the bird with margarine or butter.
Place a piece of gauze, which has been soaked in melted margarine or butter, over the entire breast. As gauze is thin use 2 to 3 layers together or use a piece of calico.
Place stuffed turkey, breast side up, on a rack in the lined pan.
Roast at 165°C (325°F). Baste only once or twice with pan juices.
Remove cloth for last half hour.
Allow 3-4 hours for a 2-5kg (4-8lb) bird, 4 to 4.5 hours for a 5-7kg (8-12lb) bird.

To serve hot: after taking turkey from the oven let it sit for 15 mins before carving to retain juices.
To serve cold: Cover with foil while cooling. Place in fridge as soon as cool enough. Seal completely after bird is cold.