Baking tray with rack (1 full sheet baking tray/rack or 2 half sheet baking tray/racks)
Ingredients
1turkey20-25 lbs
1tbspbaking powder
3tbspkosher salt
½tbspblack pepper
additional herbs/spicesoptional
1tbspcanola oil
Instructions
Preheat oven to 450°F. Set a wire rack on top of a rimmed baking sheet, lined with aluminum foil. Combine the salt, black pepper, and baking powder (and if you have other herbs you like to use) in a bowl and set aside. Also set aside 1 tbsp of oil.
Lay the turkey on a cutting board with breast side down. Use the poultry shears to cut along both sides of the spine to remove it completely from the turkey. Go ahead and cut the spine into pieces. These can be used to make gravy or stock later.
Turn the turkey over so that the spine side is down. Spread open the turkey and press down on the breast so that most of the turkey is at the same height. Tuck in the wings, if you can.
Drizzle and rub the oil all over the turkey. Then sprinkle the seasoning evenly over the entire turkey. Try to rub the seasoning under the skin of the turkey with your fingers.
If you have a full sheet baking tray with a rack, go ahead and move the turkey onto the tray/rack. If you plan on using two half sheet racks/tray, use a sharp knife to cut between the thighs and the breast so that you can put the breast/wings on one tray and the legs/thighs on another tray.
Roast the turkey for about 60 minutes on the baking tray/rack. Take the turkey out of the oven. Cover the wings with foil to prevent it from burning and then roast again for about another 30 minutes. Cooking time may vary with size of the turkey. Use a meat thermometer to verify the turkey is cooked all the way through (150°F breasts, 175°F between the thighs and the body).
After removing the turkey from the oven, let it sit for 5 minutes before carving. Serve & enjoy!