Baked Turkey with Salt and Pepper

This beautifully simple turkey is seasoned only with salt and pepper, and rubbed with butter before roasting. 

1 (12 lb) fresh whole turkey, rinsed and patted dry
coarse sea salt
black pepper, freshly cracked
6 Tbsp. butter (¾ stick), room temperature
1 recipe Granny's Bread Stuffing or your own favourite
1 recipe Turkey Pan Gravy or Turkey Giblet Gravy
1 recipe Cranberry Sauce

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).  Place oven rack in lowest position.

Tuck wing tips underneath the body of the turkey. Season the inside of the turkey with salt and pepper. In a small bowl, mix butter and 1 tsp. salt. With your fingers, gently separate breast skin from flesh without tearing the skin. Spread the butter mixture evenly under the breast skin.

Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Season turkey generously with salt and pepper. Place turkey in an 11x14” roasting pan. Roast for 1 hour.

Reduce heat to 350°F (180°C/160°C fan, Gas Mark 4); tent turkey with foil. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 1½-2 hours. Base turkey with pan drippings every 20-30 minutes.

Transfer turkey to a cutting board, still tented with foil, and let rest for 30 minutes. Using pan drippings make the gravy.

To serve, carve the turkey and scoop out the stuffing.

Cook's Note:  Spreading butter under the skin enhances the flavour of the breast meat. I also like to roast potatoes, carrots and parsnips alongside the turkey and if I'm not using a rack, I'll line slices of onion under the bird. The vegetables enhance the taste of the gravy. You can either make the cranberry sauce while the turkey cooks or better still make it the day before so you can relax.