A recipe "pinched" from fellow cook Torrey Moseley at justapinch.com
1 thawed, whole turkey (from 10 - 24 pounds)
2 Tbsp olive oil, extra virgin
1 to 3 tsp coarsely ground salt (kosher or sea)
freshly ground pepper
1. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start to reduce the risk of smoking your family out of the house. Place oven rack on lowest position in oven. Preheat oven to 475 degrees.
2. Remove all giblets, neck, pop-up thermometer (if there is one) and any trussing. Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper toweling.
3. Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on bottom of pan. First time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE.
4. Rub entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
5. Pull wing tips AWAY from the body, twist them and tuck them, backwards, under the bird...up by its neck.
6. Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond pan rim, make a foil "collar" underneath to make sure drippings flow back into pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. NOT NOT NOT. Half-way through cooking time, turn roaster/turkey around to ensure even cooking.
7. If any part of the turkey becomes too brown during cooking, cover it loosely with foil tent.
10-13 lbs. = 50 minutes to 1 1/4 hrs.
13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes.
16-19 lbs. = 1 1/4 hrs to 2 hrs.
19-22 lbs. = 1 1/2 hrs to 2 hrs.
22-24 lbs. = 1 1/2 hrs to 2 1/2 hrs.
25+ lbs. = Are you sure it's not an ostrich you're roasting? If not, call Guinness Book of Records
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