Salt-and-Pepper Roasted TurkeyWith a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt. Season the cavity, gently under the skin, and again on the surface of the skin to enhance the flavor from the skin to the bone.
Salt-and-Pepper Roasted Turkey
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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
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1. 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.
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