Roast Turkey - modified high heat
Source: method adapted from Alton Brown
NOTE: 11/22 ... I will be adjusting this recipe as my turkeys have been getting done way ahead of time for the last couple of years
Turkey should be at room temperature, preheat oven to 450
Remove giblets, place turkey in roasting pan and pat dry with paper towels.
Tuck back wings and coat whole bird liberally with salted butter.
Roast on lowest level of the oven at 450 degrees for 30 minutes.
Reduce temperature to 350 degrees.
Cook until internal temperature reaches 160 degrees (check by inserting instant read thermometer into thickest part of breast)
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
A 17 to 18 pound bird should take a total of 3 hours roasting time (15 min per pound more for larger birds)
Let turkey rest, loosely covered for 20 minutes before carving.