Roasting a whole turkey is something that most of us undertake only once or twice each year. Follow these steps and your bird will be tender, juicy and perfectly presented. When defrosting your turkey, you want to give yourself enough time. Eight to twelve pounds will take one to two days. Twelve to sixteen pounds will take two to three days. Allow approximately twenty four hours for every five pounds in a refrigerator set at 40 degrees. Preheat the oven to 325 degrees to prep your turkey. First remove the giblets and neck from the cavity, then rinse the turkey with cold running water and drain well. Place it on a foiled line sheet pan.

Next, blot dry with paper towels. Now season the cavity with salt and pepper. Fold the wings under the body to prevent the tips from burning. Tie the legs together with butcher string. Fold the neck skin and fastened it to the back with a skewer. Then, drizzle the outside of the turkey with Bertolli extra virgin olive oil. Season generously with salt and pepper. Place the turkey, breast side up on a rack in a large shallow roasting pan. No more than two-and-half inches deep. Insert an oven safe thermometer into the thickest part of the thigh being careful it does not touch the bone. Roast the turkey in a preheated 325 degree oven for about three-and--a half hours. Frequently, base the turkey with the pan juices. Continue to roast until the thermometer registers a 165 degrees. Remove the turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving. A picture perfect turkey is the ultimate centerpiece for every harvest or holiday table.

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