• 12 ¾ lb turkey, room temperature
• ¼ cup olive oil
• salt to taste
• about ¾" water to cover the bottom of the pan
• pepper to taste

Special Equipment

• roasting rack
• roasting pan
• tin foil
• meat thermometer

1. Clean oven thoroughly to prevent smoking while cooking. If this is not done, be prepared to call the fire department
2. Bring turkey to room temperature in its plastic package – takes about 3-5 hours
3. Preheat oven to 500º
4. Remove giblets and the neck from inside the turkey
5. Wash the turkey inside and out with cold water, dry thoroughly with paper towel or cloth.
6. Tuck wings underneath the bird and remove the plastic/metal binder from the legs to let them hang free
7. Put roasting rack into the roasting pan. Place the turkey on the roasting rack
8. Pour water into the bottom of the roasting pan but not on the bird – try to keep the turkey dry
9. Rub olive oil all over the bird
10. Sprinkle with salt and pepper
11. Place foil around drumstick ends so they don’t burn
12. Loosely cover the bird with a foil tent
13. The back of the oven is the hottest part of the oven so place the turkey in LEGS FIRST since they take longer to cook
14. Remove the foil tent about 10 minutes before the turkey is done
15. Roast 12 ¾ lb bird for 1 hour and 20 minutes or until meat thermometer shows temperature of 170º. Thermometer should be plunged into the deepest part of the thigh without touching the bone
16. Once the bird is done, let it rest for 20-25 minutes so the juices get absorbed back into the meat to keep the bird juicy and tender