Things You'll Need:
- 8 - 24 lb turkey
- Kosher Salt
- Dried or Fresh Rosemary - 1 - 2 tbs
- Meat thermometer
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Step 1
Thaw your Turkey. Thawing in the refrigerator will give you the best results, and is the safest method.
An 8 - 12 lb turley will need 2 or 3 days to thaw, a 24 lb turley will need 5 to 6 days to thaw. -
Step 2
Remove the neck and giblets or ask someone who loves you to do it for you.
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Step 3
Rub Kosher salt on the skin, about 3 tbs should do it.
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Step 4
Lift up the skin above the breast and place rosemary underneath.
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Step 5
Place in a roastign pan, breast side up. Cover the pan.
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Step 6
Cook at 475 degrees for the first 20 minutes. Then reduce the heat to 250 degrees (thats right, 250) for and additional 20 minutes per pound of turkey. Use your meat thermometer to make sure the turkey is done, meat above the thigh should register 180 degrees, the breast should register 170 degrees.
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Step 7
Let the turkey rest for 20 minutes and enjoy.
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Step 8
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