Here’s what you do: Get a fresh turkey and on Thanksgiving morning put it in a roasting pan. Heat your oven to 450 degrees, then put the bird inside. When your turkey reaches 165 degrees, about two hours later, take it out. Ta-da.
Remove the turkey from the refrigerator 1 hour before cooking. Heat the oven to 450 degrees.
Place the turkey, breast-side up, in a roasting pan (you do not need a rack). If desired, tuck the wings under the back and tie the legs together.
Place the turkey in the oven and roast until a thermometer inserted in the thickest part of the thigh meat reaches 165 degrees, 1 hour and 45 minutes to 2 hours (timing will vary depending on the size and beginning temperature of the turkey).
Set the turkey aside to rest for 20 to 30 minutes before carving.
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