1 10- to 13-lb. turkey, thawed
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered (optional)
1 onion, quartered (optional)
Fresh herbs (optional)
• Place the oven rack on the lowest or second-lowest position and preheat the oven to 475 degrees.
• Remove the pop-up thermometer and any trussing from the turkey and discard. Remove the giblets and neck, reserving for gravy, if desired.
• Rub the turkey with the olive oil and season well with salt and pepper. Pull the wing tips away from the body, twist them and tuck them backward near the neck. Cover the end of each drumstick with foil. Stuff the cavity with lemon, onion and herbs, without filling completely, if desired.
• Place a U- or V-shaped roasting rack in the bottom of a roasting pan. Put the prepared turkey on the rack, making sure the bird doesn’t rest on the bottom of the pan. Add 1 to 2 inches broth to the pan to prevent smoking.
• Roast until the internal temperature in the thickest part of both the thigh and the breast reaches 160 degrees, 50 to 75 minutes. Rotate the pan halfway through for even cooking. If the turkey is browning too quickly, cover loosely with foil. If the drippings start to smoke, add more broth.
• Remove from the oven and cover completely with foil. Let rest until the internal temperature reaches 165 degrees, 30 to 45 minutes, then carve. Use the juices from the bottom of the pan to make gravy, if desired.