4-Ingredient Foolproof Roast Turkey

Place turkey in a roasting pan (with or without a rack, just something that can fit in the fridge and oven). Sprinkle turkey generously all over with kosher salt. Place salted turkey in the fridge uncovered for 12–24 hours.

Remove turkey from fridge 1 hour before you’d like to begin cooking it. Rub softened butter all over turkey and under any loose skin. Sprinkle turkey with another generous layer of salt and pepper.

When turkey has come to room temperature (at least 30 minutes out of the fridge), preheat oven to 350ºF. Roast turkey uncovered for 13 minutes per pound.

Test internal temperature of turkey using a meat thermometer. Remove from oven when temperature is between 155 and 160ºF. Tent turkey with foil and let rest for 30 minutes or more before carving. The temperature of the turkey will continue to rise out of the oven and it will be fully cooked when you slice and serve.

Do not throw away the skin. Promise.