Very basic and simple turkey

Fortunately before cooking my first turkey last year, I stopped at the library and checked out this book on a whim, Real Simple Celebrations. This book is a must-have, and I later purchased it. This was a simple and tasty recipe from that book, with a modification of adding the apple.

Also, prior to cooking this turkey, I purchased a Mauviel Aluminum Roaster from Williams-Sonoma, on the recommendation of Real Simple Magazine. I also purchase the world's most useful roasting rack, which doubles as a turkey lifter, Cuisipro Roast & Serve Roasting Rack. I purchased a carving set from Bed, Bath and Beyond, which has been very useful as well. Finally, I already owned a digital meat thermometer, which has forever changed how I cook meat (I cook by temperature). Sometimes it is all in the tools, and for this occasion, I agree!

In summary, in addition to the ingredients below, you should have: a roasting pan, a roasting rack, a carving set, and a meat thermometer.

1 10-12 pound turkey

2 tablespoons olive oil

1 tablespoon kosher salt

¾ teaspoon black pepper

1 apple

Heat oven to 425 F. Remove the turkey giblets. Rinse the turkey inside and out under cool running water, and then pat dry with paper towels. Insert the apple into the cavity where the the giblets were. Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup of water to the pan and cover the turkey loosely with a large sheet of foil. Reduce heat to 375 F. Continue to roast until a thermometer inserted in a thigh registers 180 F, about 1 ¾ hours more, depending on the size of the turkey. Leave the foil in place and let the turkey rest for at least 30 minutes before carving.