Directions

• Prepare the Oven
  
• Place oven rack in lowest position or second-lowest position, depending on size of your turkey and height of roasting rack.
• If your turkey is large, this often means using lowest rack position.
• Make sure there’s at least 2–3 inches of space between top of turkey and oven’s heating element to prevent over-browning or uneven cooking.
• Keeping turkey centered in oven helps ensure that hot air circulates evenly around it, crisping skin and cooking it thoroughly.
• Preheat oven to 425° F.
• Prepare the Turkey
• Remove giblets and neck from cavity.
• Pat turkey dry with paper towels.
• Tie legs together with kitchen twine to help with even cooking.
• Coat outside of turkey with a generous layer of extra virgin olive oil. This helps keep skin crisp and golden.
• Generously season turkey with salt, pepper, and any fresh, chopped herbs you prefer such as rosemary, thyme, or sage.
• Add fresh herbs and garlic, lemon, and onion aromatics into cavity for extra flavor.
• Optionally line pan if you plan to use drippings for gravy. Add a layer of chopped vegetables (onions, carrots, celery) and herbs to bottom of pan. These will roast alongside turkey and flavor drippings.
• Place rack in roasting pan and adjust into upside-down V position to allow airflow under turkey.
• Place turkey breast-side up on rack.
• Place turkey in oven.
• Roast
• Leave turkey uncovered to allow skin to start crisping.
• Cooking Times by Weight (after initial 30 minutes at 425°F):
  * 10 pounds: 2 hours and 10 minutes
  * 12 pounds: 2 hours and 36 minutes
  * 14 pounds: 3 hours and 2 minutes
  * 16 pounds: 3 hours and 28 minutes
  * 18 pounds: 3 hours and 54 minutes
  * 20 pounds: 4 hours and 20 minutes
  THESE TIMES ARE ESTIMATES, so it’s still essential to check internal temperature of breast for 160° F.
• Tent with Foil?
• Monitor skin’s browning throughout. If you notice skin getting too dark before turkey reaches its safe internal temperature, loosely tent a piece of foil over *just the top* (breast area) to prevent it from over-browning.
• Check for Doneness
• Insert Thermapen One meat thermometer into thickest part of breast without touching a bone. Turkey is done when it reaches 160°F. When pierced, juices should run clear, not pink.
• Rest the Turkey!!!
• After removing it from oven, cover turkey loosely with foil and let it rest for 30 minutes. It will continue to cook and reach the safe temperature of 165° F. This allows juices to redistribute and make meat juicier.
• Carve and Serve
• Carve turkey, arrange on a platter, and serve.
• Here is a great Alton Brown/Food Network YouTube video.