1. Get a turkey. If you can afford it, buy a really good one. A sixty dollar turkey is three times better than a twenty dollar one.
2. Dry it out with paper towels, rub oil on it like it's your lover, put some salt on and in it it, stick in the fridge overnight or up to three days. On a rack. Don't get that turkey bottom all wet. (optional but encouraged)
3. Oven at 450 F.
4. Put it over a container with a rack in it. Open to the air, something that will catch the drippings.
5. Blast it at 450 for half an hour, then the heat down to 325.
6. USE A THERMOMETER.
7. An hour and a half total will get you 12 pound turkey. 15 minutes ap ound after that.
8. The thickest part of the thigh should register 165 F.
9. Let it sit uncovered for at LEAST half an hour.
Don't stuff it. Don't baste it. Don't cover it. Just open air, roast it good, and it will be crispy, flavourful, and juicy. Put the stuffing in a separate container and douse it with the juice from the turkey. Just as good.
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