Salt-and-Pepper Roasted Turkey
- 1 (11- to 12-lb.) whole fresh turkey
- 1/3 cup canola oil, divided
- 2 tablespoons kosher salt, divided
- 1 tablespoon freshly ground black pepper, divided
- Kitchen string
How to Make It
Preheat oven to 325°. Remove giblets and neck from turkey, and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp. pepper under skin and inside cavity.
Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string; tuck wingtips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.
Bake at 325° for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165°. Let stand 20 minutes before carving.