Hand-on time: 15 minutes
Total time: 3 hours, 30 minutes (including resting)

1 10-to 12-pound turkey
2 tablespoons olive oil
1 tablespoon kosher salt
¾ teaspoon black pepper

Heat oven to 425 degrees Fahrenheit. Remove the turkey giblets. Rinse the turkey inside and out under cool running water, then pat dry with paper towels. Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with the salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup of water to the pan and cover the turkey loosely with a large sheet of foil. Reduce heat to 375 degrees Fahrenheit. Continue to roast until a thermometer inserted in a thigh registers 180 degrees Fahrenheit, about 1 ¾ hours more, depending on the size of the turkey. Leave the foil in place and let the turkey rest for at least 30 minutes before carving. (If making gravy, reserve the pan drippings.)

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