Step 7: Add stock, cover in foil and roast
Pour in a bit of stock, 1 or 2 cups depending on the size of your roasting pan, to keep the drippings from burning on the bottom of the pan.
Then, cover the entire pan in heavy aluminum foil enclosing the turkey inside, with as few seams in the foil as possible.
I use toothpicks to keep some space between the aluminum foil and the turkey so that the foil doesn't get cooked on to the turkey breast and rip off some of the delicious crispy skin when the foil is removed later on.
Your oven should have reached the correct temperature by now, so make note of the time, and put your turkey in to roast.
There's another method to consider at this point.
Many people support cooking the turkey breast side down for the first hour or two of cook time, and then flip the breast up for the remainder of the roasting. I like this idea in principle, but not actually in practice.
First of all, flipping a 15 pound 350 degree turkey is a real challenge. Second, from the times I've experimented with this method, I haven't really been convinced that it results in a juicier turkey breast. The juices from the turkey don't really begin flowing heavily during the first hour of cook time anyway, so the turkey breast doesn't receive as much extra basting in this position as people believe. Plus, turkey basters aren't just for artificial insemination - we've got those things in the kitchen for a reason, so grab it and do some basting of your own.
If you'd like to experiment, cook your turkey breast side down to start and find out for yourself. But, be warned, the breast will have the imprint of the rack on it when you turn it face up again. So, if you're planning on having your turkey ogled at before it's carved, be aware that the breast might have some cosmetic damage.