Prep your turkey by removing all the innards. They might be in a bag if you are lucky. If there is a neck you’ll have to remove that as well. You want a completely empty cavity in the middle of the turkey.

The best way to roast a turkey is to use a roasting pan. This elevates the meat on a rack so that the meat and skin doesn’t sit in its own liquids and get soggy. You can also use a roaster ovenwhich frees up your oven to bake other dishes.

You’ll want to roast your turkey breast side up. Sometimes I dance my turkey around to make sure I know which side is which. Run your fingers around the neck opening and loosen up the skin. Create an opening so you can shove seasonings or butter directly against the meat. Do the same thing through the other end. Butter melts directly onto the breast meat, keeping it nice and moist while it roasts. You can season your turkey with just salt and pepper, or use a more creative seasoning profile. Rubbing the skin with some oil (canola, vegetable, or olive oil) will create a crispy skin.

Start your oven at 450 degrees and immediately turn the temperature down to 350 degrees after putting your turkey in the oven. The general rule of thumb is 13 minutes per pound. Baste the turkey every 45 minutes using a spoon or a turkey baster. About halfway through your estimated cooking time start checking the temperature of your turkey using a meat thermometer. Check in multiple places to get a feel for the temperature of the entire bird. 165 degrees is what you are looking for. The breast may cook faster than the rest of the bird. You can shield the breast meat with a small piece of aluminum foil to help prevent it from drying out.