If you're like me, you probably only cook a turkey two or three times a year, and forget in between times what works the best. I've gotten wise; I took notes the last time the turkey turned out perfectly, and am recording my method here.
1. Defrost the turkey fully. (This can take several days).
2. Preheat the oven to 425 degrees.
3. Remove the bag of stuff from inside the turkey and throw it away. Then wash the turkey in running water and pat dry. Lay it breast side up in a sturdy roaster.
4. Open all your herb and spice containers at once, because your hands will get messy. Take a little of each and rub it all over the turkey. These are to taste; if you prefer rosemary and don't like paprika, switch things up! (But the paprika does add a lovely color.)
5. Flip the turkey breast side down, and rub a little more spice on its back.
6. Cover the turkey (with the lid to your roaster or a tinfoil tent), and put it into the oven for two and ahalf hours at 425 degrees.
7. Carefully take the turkey out of the oven. Uncover it, and flip the turkey breast side up. (This can be tricky; watch out for hot splashing turkey juice.)
8. Put it back into the oven, uncovered, for 30 minutes at 325 degrees. Check for doneness with a meat thermometer (should reach 165 degrees or above in the thickest part of the breast), or prick to see if the juices run clear.
9. Let the turkey rest for 20 minutes or so before carving. Enjoy!
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