- 10 cupsof turkeys
- 1/2 cupof canola oil (or melted butter)
- 1/3 cupof ground black pepper
- 3 cupsof water
Set a turkey on a counter for at least 30 minutes before roasting. When ready to roast, brush the entire surface with canola oil (or melted butter), taking care to brush the sides and the wings. Sprinkle liberally with freshly ground black pepper.
Before roasting, create a foil shield that conforms to the turkey and a pan. Set it aside and keep it in case the skin browns too quickly.
Insert the probe unit of a thermometer along the side of the breast. The probe should be lodged in the meat, not in the bones. Set your thermometer to 165 degrees. Add 1-2 cups of water to the pan to prevent the drippings from smoking. Roast the bird for 30 minutes at 425 degrees. Check and rotate or cover with foil if necessary and lower the oven temperature to 350 degrees. If your pan is dry - add another cup of water. Remove the bird from the oven and tent with foil. Rest for at least 20 minutes before carving.