Easy Thanksgiving Turkey

Preparation

1. Step 1

   Using paper towels, thoroughly pat the bird dry on a large rimmed baking sheet. Cut slits in the skin between the breast and the legs, exposing some of the meat and allowing the legs to open up a little bit, then very generously season the whole turkey inside and out with salt and pepper. Orient the bird breast-side up on the baking sheet and refrigerate, uncovered, at least overnight or up to 48 hours.

2. Step 2

   Several hours before cooking, remove the turkey from the refrigerator and let it sit, uncovered, so it can come to room temperature.

3. Step 3

   Arrange an oven rack in the center position and heat oven to 325 degrees.

4. Step 4

   Use paper towels to absorb any liquid inside the cavity or on the baking sheet, then flip the bird so it’s breast-side down. Transfer the baking sheet to the oven and roast for 1 hour, then remove from the oven and use tongs to carefully flip the turkey so it’s breast-side up. (If the skin sticks to the baking sheet, use a metal spatula to scrape and help release it.)

5. Step 5

   Continue to roast until the thickest part of the breast registers 150 degrees, another 1 hour to 1 hour 20 minutes, then remove from the oven. (Carry-over cooking will ensure the breast hits 160 degrees as it rests.) Let the turkey rest for at least 45 minutes (tenting with foil, if needed), then transfer to a cutting board and carve. Any leftovers will keep, stored airtight in the refrigerator, for up to 4 days.