- 15 lb turkey, brined
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
Preheat oven to 450º.
Pat dry the turkey inside and out. Place it breast-side up on a roasting rack set in a pan. Let it come to room temperature.
Rub it with olive oil. Then sprinkle with the salt mix. Tuck the wings behind the back.
Place the pan on the lowest rack in the oven and cook for 30 minutes.
Loosely place a sheet of foil on top of the turkey. Reduce the heat to 350º and cook an additional 2 1/2 hours or until an instant-read thermometer inserted in the thickest part of a thigh reaches 165º.
Remove and let sit for 20 minutes before carving and serving.