High Temp? Low? Relax; All Methods Work

What's the best way to roast a turkey? That depends. The high heat method  saves time, but you have to have a scrupulously clean oven that won't set off your smoke alarm and you have to cook the stuffing separately.

If you like stuffing your bird (or cooking the stuffing in a casserole next to the turkey) and don't mind taking things slow, follow the traditional 325-degree route (also explained in the box, at right). We like the start high-finish low method below, which also works for a turkey breast. When buying a turkey, allow 1 to 1 1/2 pounds per serving.

Roast Turkey

8 servings with plenty for leftovers

Roasting a turkey by starting at a high temperature then turning it down yields crisp skin and moist meat. The total cooking time should be 2 to 2 1/2 hours for a 12- to 14-pound bird, but it can vary, depending on your oven. To be sure, rely on the internal temperature.

MAKE AHEAD: Place the raw turkey, in its original wrapper, in the refrigerator breast-side down so the juices flow to the white meat, which will make the breast meat more moist. Remove the turkey from the refrigerator about 30 minutes before roasting.

12- to 14-pound turkey, neck and giblets removed

Salt (optional; see directions)

Freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, at room temperature (if using a fresh turkey; omit for a turkey that was frozen)

Adjust an oven rack to the lower-third position. Preheat the oven to 425 degrees.

Rinse the turkey inside and out with cold running water, drain and pat dry with paper towels. Tuck the wing tips under the body. Generously season the inside and underside with salt and pepper. (If using a kosher or self-basting bird, omit the salt.)