Roast Turkey

Ingredients

• 1 10-12 pound turkey
• 1/2 cup olive oil or melted butter
• 1 tablespoon salt
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon crushed black pepper

Directions

1. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy.
2. To flatten the turkey further, press down firmly on both sides of the breastbone until you hear a cracking sound. Try to get the turkey as flat as you can. At this point, you have a choice to make. You can season and roast the turkey right away, or you can dry brine it or wet brine it overnight.
3. To roast the turkey, tuck the wingtips under the breast. Place the turkey on a rack on a sheet pan. Pat the skin dry, rub it with oil, and season with salt, pepper, and herbs.
4. Roast at 350 F for 1 hour, 30 minutes. Optional: Rotate the pan every 30 minutes to ensure even roasting. Baste with butter. Increase heat to 400 F and roast for an additional 15 minutes to further crisp up the skin. Use a meat thermometer inserted at the thickest part of the thigh, not touching the bone, to check the temperature. It should be 165 F.
5. Remove the turkey to a platter or cutting board and tent it loosely with foil. The internal temperature will continue to rise 5 to 10 degrees.

Every oven and every turkey cooks differently, so be sure to check the internal temperature at the thigh to prevent over- or under-cooking.