Instructions

1. Preheat your roaster to 400 degrees Fahrenheit for 20 to 30 minutes with the lid on while you prepare the bird. This is higher than your actual cooking temperature for the bird, but it compensates for the heat you'll lose when you open the lid to put in the turkey.

2. Remove the neck and giblets from the turkey, and pat it dry inside and out with paper towels. Season the cavity and the bird's exterior with salt and pepper, or other herbs and spices as desired.

3. Truss the bird, if you wish, to ensure more even cooking, then transfer it to your roaster's roasting rack. Lift the rack and turkey into the roaster's cooking well, taking care not to burn yourself on the hot sides. Replace the lid, and reduce the temperature to 350 F.

4. Roast the bird until it reaches an internal temperature of 165 F when tested with an instant-read thermometer. Actual cooking time will vary depending on the relative size of your bird and roaster, but 13 to 15 minutes per pound is a good rule of thumb.

5. Remove the turkey to a serving platter or cutting board, and let it rest for at least 20 minutes under a loose covering of aluminum foil before it's carved. This helps ensure that the whole bird reaches a food safe temperature, and the turkey retains more of its juices when sliced.