Classic Butter-Roasted Turkey

1. Oven Setup

Position an oven rack at the lowest level and heat your oven to 400 degrees Fahrenheit. For turkeys weighing 18 to 22 pounds, set the temperature to 425 degrees Fahrenheit.

2. Turkey Preparation

Remove the neck and giblets from the turkey's cavity; set them aside for gravy if you wish. Pat the turkey dry with paper towels. Secure the legs by tucking them into the skin pocket at the tail end or tying them together with kitchen twine, and fold the wings underneath the bird.

3. Seasoning the Turkey

Line a V-rack with foil, making several holes in the foil for drainage. Place the rack in a large roasting pan and coat the foil with non-stick cooking spray. Generously brush the turkey's breast and legs with half the melted butter, then season liberally with salt and pepper. Position the turkey breast-side down on the prepared rack and brush the back with the remaining butter, followed by another seasoning of salt and pepper. Roast for 1 hour.

4. The Flip

Carefully remove the turkey from the oven. If you're roasting a larger turkey (18 to 22 pounds), reduce the oven temperature to 325 degrees Fahrenheit at this point—with no need to flip the bird. Carefully pour the juices from the turkey's cavity into the pan. Using clean pot holders or kitchen towels, gently turn the turkey breast-side up.

5. Final Roasting

Continue roasting until an instant-read thermometer reads 160 degrees Fahrenheit in the breast and 175 degrees Fahrenheit in the thigh. This should take approximately 1 to 1.5 hours for smaller turkeys, or 2 to 2.5 hours for larger ones. Transfer the turkey to a carving board and let it rest, uncovered, for 30 minutes to allow the juices to redistribute. Carve, serve, and bask in the glory of your holiday masterpiece.