Serves 8 • Prep Time 20 minutes, plus sitting and resting time • Cook Time 1 3/4 to 3 1/2 hours

This is less a recipe and more a how-to for great turkey from Aimée Wimbush-Bourque of Simple Bites (simplebites.net). The roasting time may be shorter than you’re used to, but the longer resting period yields a golden, moist turkey that’s relatively fuss-free.

1 (8- to 20-pound) turkey
Salt
1 stick butter, softened

Approximate Roasting Times

Pounds = Hours
8  = 1 3/4
10 = 2
12 = 2 1/2
15 = 2 3/4
17 = 3
20 = 3 1/2

1. A day ahead, prep turkey. Remove from packaging and take neck and giblets from body cavity, reserving for stock, if desired. rinse turkey well under cold water and pat dry. With a sharp knife, remove wing tips (up to the first joint) and add those to the stockpot, too. Place turkey on a pan and lightly salt all over. Leave uncovered in the fridge overnight. this allows skin to dry out, making it crispier; the salt adds flavor.

2. Two hours before roasting, remove turkey from fridge. Rub butter all over, which keeps the meat moist, adds flavor and ensures a perfect golden-brown color. Place turkey on a wire rack in a large, shallow roasting pan. Elevating the turkey allows heat to circulate and the skin to crisp properly. Let turkey come to room temperature (about 70F), which cuts cook time.

3. Preheat oven to 400F. Put turkey in oven and cook about 20 minutes; lower heat to 350F for the remainder of cook time (see chart above). Loosely cover turkey with foil if the top is browning too quickly. Turkey is done when a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) registers 170F.

4. Remove turkey from oven, place with juices directly on a tray, tent with foil, and let rest at least 30 minutes and up to an hour. Placing turkey immediately on a tray allows the juices to reabsorb into the meat. A well-rested roast turkey is a moist roast turkey.