Preheat your oven to 325°
Put the turkey in the roasting pan (breast up), and cover the breasts with foils. You can also cover the winglets and drumstick ends to keep them from burning.
Pour the oyster sauce into the cavity of the turkey after removing the giblets.
Bake halfway (about 2 hours) and remove the foil, inserting the thermometer probe deep into the breast.
When the breast hits 125°, you can brush honey over the skin to make it a nice glaze.
Remove the turkey when it hits 145°. The dark meat should be much hotter (around 170°)
Use the juices to make gravy or soup.
