Whole Roasted Turkey - Instructions
Preheat the oven to 325.
First remove the giblets and neck from the cavity. You can reserve these parts for the
gravy. Rinse the turkey with cold running water and drain well. Blot dry with paper
Season the cavity with salt and pepper. Fold the wings under the body, to prevent the
tips from burning. Tie the legs together with butcher string. Fold the neck skin and
fasten it to the back with a skewer.
Drizzle the outside of the turkey with some extra virgin olive oil. Season generously
with salt and pepper. Place the turkey, breast side up, on a rack in a large shallow a
roasting pan no more than 2 1/2" deep.