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Rub olive oil all over the turkey.
Sprinkle generously with salt and freshly ground pepper.
Tuck wing tips under the bird.
Cap drumstick tips with foil to prevent burning.
Optional: Add herbs, lemon, or onion inside the cavity, but do not stuff it or tie the legs.
5. Roast
Place turkey in oven on the second-lowest rack.
Roast at 475°F for the entire cooking time.
Cooking Times (approximate):
10–13 lbs = 50 min to 1 hr 15 min
13–16 lbs = 1 hr 15 min to 1 hr 50 min
16–19 lbs = 1.5 to 2 hrs
19–22 lbs = 1 hr 45 min to 2 hr 15 min
22–24 lbs = 2 hrs to 2.5 hrs
25+ lbs = 2.25 to 2.75 hrs or longer
6. Halfway Through
Rotate the roasting pan 180° (don’t flip the turkey) for even cooking.
7. Check Doneness
Insert thermometer into the thickest part of both thigh and breast.
Turkey is done when both reach 160°F (carryover heat will bring it to 165°F while resting).
8. Rest & Serve
Remove from oven, tent loosely with foil, and let rest 15–30 minutes before carving.
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