Be sure not to use too large of a roasting pan. If using an aluminum (throw-away) roasting pan, tent the aluminum foil placed over the turkey so that it does not touch the turkey; however, it is necessary to ensure that the aluminum foil is as "sealed" as possible.
Baking time varies based on the size of the turkey and the kind of oven used; if in doubt, follow the rule of thumb of 15 minutes per pound of turkey. However, I have found that this recipe cooks remarkably fast.
I never add salt to this recipe, even when making the gravy.