Turkey in 2 Hours!

10 - 24 lb Turkey
EVOO
Coarse Kosher Salt
Coarse Ground Black Pepper

Roasting Pan
V-Rack, or something fashioned from baking racks to hold Turkey above roasting pan a couple inches.
MEAT THERMOMETER!

Thaw the bird and remove the innards. Trim excess fat from body cavity with scissors. Remove the bird from refrigeration no greater than 1 hr. prior to cooking.

Wash the bird with warm water and pat dry with paper towel. Fold the wings inside out and under the body, kinda like you're twising it's arms off. They should be pinned under body by their own tension.

Bath and rub the bird in EVOO, and sprinkle with Salt and Pepper generously. Cover the end of the drumsticks with aluminum foil to avoid them burning. Insert meat thermometer into breast all the way to the bone. DO NOT Stuff the bird!

Pre-Heat to 475, but DO NOT USE CONVECTION!!! Set the rack on the lowest level so the bird is 2" from the bottom of the oven.

Bake that bird, rotating once for even browning. If areas are becoming too brown, cover them loosely with a piece of foil. If oven is smoking, ensure all drippings are falling into pan. Allow thermometer to reach 160 deg and remove from oven.

Loosely cover bird with foil once removed from oven and let it rest 30-45 minutes before cutting. This will bring temp. up to 165.

Remove Turkey legs from body at the joint and return to oven if needed for 3-5 minutes to finish. Carve that sucker and eat it!

10 - 13 lbs.....about 50 - 75 minutes cooking time.
13 - 16 lbs.....about 75 - 110 minutes
16 - 19 lbs.....about 75 - 120 minutes...