Recipe for roast turkey The day before, rub the skin of the bird with oil and sprinkle it inside and out with salt and pepper. Refrigerate it overnight without covering it (this helps crisp the skin). You’ll need a meat thermometer and a pan large enough to hold the bird with space around it. A rack is nice, but not essential. Set the bird on a bed of carrots and onions and roast according to the accompanying chart. Let the turkey sit at room temperature for 45 minutes before roasting, and for 30 minutes after roasting. 1 whole turkey (10 to 25 pounds) Salt and pepper, to taste 2 onions, quartered 2 lemons, quartered 2 tablespoons vegetable oil, or more if needed 1 bunch fresh rosemary, chopped 1 bunch fresh thyme, chopped 1 bunch fresh oregano, chopped 2 carrots, quartered 2 cups water 1. Set the oven at 325 degrees. Remove the giblets from both the neck and vent ends of the bird. Wipe the bird inside and out with paper towels but do not wash it....
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