My Best Ever Roast Turkey

After many years of cooking turkey
low and slow or high heat blasted,
I found this to be the best recipe
to cook around a 14 pound turkey.

Ingredients:
1 (14 to 16-lb) fresh,
or de-frosted turkey,
neck and giblets removed.
2 teaspoons salt or to taste
2 teaspoons ground black pepper

Directions:
Preheat oven to 450 degrees F.
After removing giblets and neck,
rinse turkey inside and out and pat dry.
Sprinkle salt and pepper evenly in turkey
cavities and all over skin.
Fold neck skin under body and, if desired,
secure with metal skewer,
then tuck wing tips under breast
and tie drumsticks together with string.
Put turkey on rack in a large
flameproof roasting pan. Roast,
1 3/4 to 2 1/2 hours.
Carefully tilt turkey so juices
Transfer turkey to a platter
tent with aluminum foil and
let stand 30 minutes before carving