Things You'll Need:
- 10-24 lb turkey
- Coarse Black Pepper
- Coarse Kosher Salt
- Extra Virgin Olive Oil
- White Wine
- Roasting Pan
- V-shaped Rack
- Meat Thermometer (many turkeys come with one)
- Aluminum Foil
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Step 1
Remove & discard the truss that holds the turkey legs together. Remove the giblets & neck. You can use these for gravy if you'd like.
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Step 2
Rinse the turkey with warm water, both inside and out. Pat dry with paper towels.
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Step 3
Rub olive oil generously all over the turkey. Sprinkle back of turkey with the kosher salt & pepper. I also like to inject the turkey all over it's skin with white wine. I find it keeps it very moist but this is optional.
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Step 4
Place V-shaped rack in a pan that is about 13x16 inches and 3 inches deep. Set rack so turkey will be a minimum of 2 inches from the bottom of the pan.
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Step 5
Put turkey, breast up, on the rack. Sprinkle breast with kosher salt & pepper.
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Step 6
Fold wing tips under. Using aluminum foil, make caps over the tips of the end of each drumstick.
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Step 7
Insert an oven safe meat thermometer near the center of the breast through the thickest part of the breast.
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Step 8
Set pan on the lowest rack in a 475 degree oven. Do not use convection heat; it will cause excessive smoking. Roast according to :
10-13 lb ~ 50 min-1.25 hours
13-16 lb ~ 1.25 hours-1 hour 50 minutes
16-19 lb ~ 1.25 hours-2 hours
20-22 lb ~ 1.5 hours-2 hours
22-24 lb ~ 1.5 hours-2.5 hours
Halfway through roasting time, rotate pan to reverse its oven position and assure even cooking & browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark spots. Roast until thermometer reaches 160 degrees. -
Step 9
Remove pan from oven and set in a warm spot. Let turkey rest 30 minutes.
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Step 10
Cut off turkey lets at thigh joint. If joint is red or pink, return legs to oven for 3-5 minutes or heat in microwave for 3-4 minutes.
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Step 11
Carve the rest of the turkey.
