Rinse and pat dry one 6- to 8-pound turkey.
Sprinkle inside with salt; truss.
Place, breast side up, on rack in shallow roasting pan.
Lightly rub skin with salad oil.
Insert meat thermometer, without touching bone, in center of inside thigh muscle.
Top loosely with foil.
Press down lightly at end of drumsticks and neck, leaving air space between bird and foil.
Bake at 325Â° till done, about 3 1/2 to 4 hours.
During last 45 minutes of roasting, remove turkey from oven and cut band of skin or string between legs and tail; continue roasting, uncovered, till turkey is tender.
(When done, the drumstick moves up and down and twists easily in socket.
Meat thermometer should register 185Â°.) Remove bird from oven; let stand 15 minutes before carving.