Recipes Simplest Roast Turkey 5.0 (1) Add your rating & review The trick to this minimalist roast turkey is allowing it to air-dry overnight in the refrigerator, resulting in supercrispy skin. By Dana Cowin Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 5 hrs Yield: 10 to 12 Ingredients 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 Directions 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. Suggested Pairing Lively, lightly floral Oregon Pinot Noir Rate it Print