1 turkey (we used a 18 lb turkey that we brined)
Preheat the oven to 500 degrees. Place turkey in a large roasting pan. Place in oven and roast for 30 minutes. Reduce oven temperature to 350. Remove the turkey from the oven and cover the breast with foil. Return to oven and cook another 2 hours or until the thickest part of the breast is 160 degrees.
Good with onion and celery bread stuffing.
It’s crucial to this method of cooking that the turkey be at (or near) room temperature. For the average bird, this will tak 90-120 minutes.
Also, browning breast up, then flipping to breast down (with a few minutes of crisp-up time at the end for the breast) ensures moist white meat.