When you’re shopping, look for a bird labeled “pasture raised” and “organic,” because a turkey that’s been raised without hormones, steroids, or antibiotics—and hasn’t been injected with flavor-faking liquids—will taste better. When you prep it, season it with simply salt and pepper, not a slathering of oil or butter—it’s important that the skin be completely dry when you put it in the oven.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 turkey (12 to 16 lbs) </li>
<li> Salt and pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oven to 400°.</li>
<li>Place turkey, breast-side down, on a rack in a large baking dish; rub salt and pepper over it. </li>
<li>Cover with foil, poke holes in foil, and roast for 45 minutes. </li>
<li>Turn breast-side up; roast until an instant-read thermometer registers 160°F in the breast and 170°F in the thigh.</li>
<li>Let rest for 30 minutes.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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