The trick to this minimalist roast turkey is allowing it to air-dry overnight in the refrigerator, resulting in supercrispy skin.
Slideshow: Fast Thanksgiving Turkey Recipes
One 13- to 15-pound turkey
2 tablespoons kosher salt, plus more for seasoning
1/4 cup extra-virgin olive oil
1 1/2 teaspoon freshly ground pepper
How to Make It
Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels. Season the cavity with 1/2 tablespoon of the salt, then season the outside with the remaining 1 1/2 tablespoons of salt. Put the turkey on a large plate and refrigerate, uncovered, for at least 8 hours and up to 24 hours. Let the turkey stand at room temperature for 1 hour before roasting.
Preheat the oven to 425°. Rub the turkey all over with the olive oil, season with salt and the pepper and transfer to a large roasting pan. Roast for about 1 hour, until lightly golden. Reduce the oven temperature to 375° and roast for 2 to 2 1/4 hours longer, until an instant-read thermometer inserted in an inner thigh registers 165°; cover the breast with foil if it browns too quickly. Transfer the turkey to a carving board and let rest for at least 45 minutes before carving and serving.
Lively, lightly floral Oregon Pinot Noir
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Review Body: While our house is being renovated, my husband and I are living in an AirBnB apartment. That is small! No dishwasher, a tiny island that serves as a table and about 3 feet on either side of the sink as counter space. This simplicity of preparation made me think I could do this at this apartment. And it worked beautifully. The turkey was perfectly golden brown and everything cooked through in 3 1/4 hours. Letting rest for 45 minutes allowed me to bake the dressing and vegetable sides and prepare gravy. The only change I made was to adding the white wine we were serving with the meal to the roasting pan. Using a thinner roasting pan and adding wine created the best gravy I've made in 50 years of cooking Thanksgiving dinner. This will always be my go-to - even in my new kitchen.