I keep mine covered with the roasting pan lid. I don't have to baste. I found this recipe at allrecipes.com
1 (18 pound) whole turkey ,1/2 cup butter, salt and pepper to taste
1 1/2 quarts turkey stock ,8 cups prepared stuffing
Preheat oven to 325 F Place rack in the lowest position of the oven.
Remove the neck and giblets, rinse the turkey, and pat dry. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste every 30 min. with the juices in the pan. Add stock when needed, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F about 4 hours.
at 12:22 PM on Jan. 1, 2009