Ingredients – 15 pound turkey – 2 Tablespoons Olive Oil – 1 Tablespoon Salt – 1 Teaspoon Black Pepper

Thaw turkey ahead of time.  – Preheat the oven to 425° Fahrenheit.

Drain any juices and remove any giblets in the cavity. Pat dry with paper towels.

– Place the turkey on a roasting rack in a shallow roasting pan that is about 2 ½ inches deep.

Tuck the wings back.

brush the skin with oil. Season with salt and pepper unless you are brining your bird.

For a stuffed turkey, insert an oven-safe meat thermometer into the middle of the stuffing.

For an unstuffed turkey, insert an oven-safe meat thermometer into the lower part of the thigh without touching the bone.

Bake at 425° Fahrenheit for 1 hour then reduce the temperature to 325° Fahrenheit and continue baking until done.

When the temperature reaches 165°Fahrenheit it is done.

let stand for 15 minutes before carving as this will help seal in the juices.

Get all the details on how long to bake, how to brine, and when to place the turkey in the refrigerator to thaw.