Basic Roast Turkey

It takes about 15 minutes per pound to roast a turkey. A 12 lb turkey will take 3 hours to roast. Be sure to factor in turkey resting time when deciding what time you want to serve the meal. Have a meat thermometer handy for checking the internal temperature.

Add aromatics to the cavity before roasting, if desired: 1/2 a lemon, 1 quartered onion, 1 chopped apple, sprigs of fresh herbs like rosemary, thyme, and sage, etc.

1 10-12-lb turkey
2 sticks butter
Salt & pepper

1. Remove the (thawed) turkey from the fridge and let it sit for about an hour to bring it up to room temperature. Preheat the oven to 325°F. Pull the neck and giblets out of the cavity and save to make broth for homemade gravy. Pat the turkey dry with paper towels or a clean kitchen towel, then season inside and out generously with salt (and pepper if like.) 
2. Place the turkey breast-side up on a rack in a roasting pan and brush with melted butter (You’ll probably need about 1/2 stick now and another 1/2 stick later.) Tuck the wing tips under the turkey and pour in a little water to the pan. This helps keep the drippings from burning. Tent the turkey loosely with foil and roast for 2 hours*. 
3. Remove the foil and baste with more melted butter. Roast for 1 more hour or until the meat at the thigh registers 165°F. 
4. Remove the pan from the oven. Tilt the turkey so the cavity juices run out into the pan. (Use these juices and drippings to make gravy.) Carefully transfer the turkey to a clean cutting board and let rest, loosely covered with foil, while you make the gravy and heat up your side dishes in the oven. The turkey will stay hot for a good 30-45 minutes. (Be sure to let it rest to let the juices be reabsorbed. If you cut it right away, the juices will run out and you’ll end up with a dry bird.)

* Add an extra 15 minutes per pound for bigger birds