When you’re shopping, look for a bird labeled “pasture raised” and “organic,” because a turkey that’s been raised without hormones, steroids, or antibiotics—and hasn’t been injected with flavor-faking liquids—will taste better.
When you prep it, season it with simply salt and pepper, not a slathering of oil or butter. It’s important that the skin be completely dry when you put it in the oven.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
- 1 "pasture raised" or "organic" turkey (12 to 16 lbs)
- Salt and pepper, to taste
How to make it
Preheat oven to 400 ̊.
Place turkey, breast-side down, on a rack in a large baking dish. Season liberally with salt and pepper.
Cover with foil, poke holes in foil, and roast for 45 minutes.
Turn breast-side up; roast until an instant-read thermometer registers 160°F in the breast and 170°F in the thigh. Let rest for 30 minutes.