Roast Turkey: Day Two - Roasting
Preheat the oven to 500°F.
Drain the brine from the turkey and then rinse turkey. Discard the brine.
Pat the turkey dry.
Place the turkey on a rack in a roasting pan.
Place a few aromatics inside the turkey. (Such as: Onion, Sage, Celery, Carrots, Apple, Cinnamon, Rosemary, Thyme, Peppercorns. Don't add all of these. Just pick two or three favorites.)
Coat turkey lightly in vegetable oil.
Fold a square of aluminium foil into a triange. Mold the foil over the turkey breast and then set the foil aside.
Insert a probe thermometer into the deepest part of the breast being careful not to hit the ribs or the keelbone.
Place turkey in oven and roast for thirty minutes at 500°F. Then check on the turkey. Once breast is nicely browned, place molded aluminium foil on turkey breast, turn oven down to 350°F and continue to cook until probe thermometer reaches 161°F.
When thermometer reaches 161, pull turkey from the oven and let rest for 20 minutes. Do not remove thermometer or pop-up timer until after resting period.
Carve, eat, enjoy.