Homemade Turkey

Start by thawing the turkey completely in the refrigerator for 24 to 48 hours. Remove the turkey from packaging, and pat dry with paper towels. Remove the giblets and neck from cavity if present. Rub the outside of the turkey with olive oil, then season generously with salt, pepper, and your favorite herbs (such as thyme, rosemary, and sage). Preheat your oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack in a roasting pan. Tuck the wing tips under the body. Roast the turkey, basting periodically with pan juices, until a thermometer inserted into the thickest part of the thigh registers 165°F (75°C). This usually takes about 15 minutes per pound. Once cooked, remove from the oven, tent with aluminum foil, and let rest for 20-30 minutes before carving. Serve and enjoy your homemade turkey.