Simplest Roast Turkey

Serving Size: 10

The trick to this minimalist roast turkey is allowing it to air-dry overnight in the refrigerator, resulting in supercrispy skin.

Ingredients

  • 1 13- to 15-pound turkey
  • 2 Tbsp kosher salt, plus more for seasoning
  • 0.25 cup extra-virgin olive oil
  • 1.5 tsp freshly ground pepper

Directions

  1. 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.
  2. 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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Justin Chapple
Image Credit: John Kernick