Procedures

1. 1

   Take the turkey out of the refrigerator about 1 hour before you plan to cook it. This will help it cook more quickly and evenly. (You can speed the thawing process of a frozen turkey by running lukewarm water over it.)

2. 2

   Pre-heat the oven to 425° F.

3. 3

   Rinse the turkey inside and out with gently running cold water and pat it dry with paper towels. Season the cavity with the salt and pepper.

4. 4

   Set a roasting rack in a roasting pan and place the turkey, breast side up, on the rack. Bake the turkey until the skin over the breast begins to take on a nice golden, almost burnished color, about 30 minutes. Reduce the temperature to 300° F and continue to roast the turkey until almost done, about 3 1/2 more hours. Turn off the oven and let the turkey sit in the oven until an instant-read meat thermometer inserted into the thickest part of a thigh reads 175° F, about 15 minutes longer.

5. 5

   Carefully transfer the turkey to a cutting board, tent it with aluminum foil and let it rest about 20 to 30 minutes before carving and serving.