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1
Heat the oven to 500.
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2
Rinse the turkey and remove the giblets.
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3
Loosely pack the turkey cavity with stuffing, then tie the legs together to enclose the vent.
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4
Smear the bird all over with butter or brush it with olive oil, then sprinkle liberally with salt and pepper.
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5
Put the turkey on a rack in a large roasting pan.
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6
Add 1/2 cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, the vegetables and parsley.
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7
Put in the oven, legs first if you can.
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8
Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350.
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9
Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it.
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10
(If the bottom dries out, add water, about 1/2 cup at a time; keep at least a little liquid in the bottom of the pan at all times.)
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11
The turkey is done when a thermometer inserted into the thickest part of the thigh measures 155 to165 degrees.
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12
If, when the turkey is nearly done, the top is not browned enough, turn the heat up to 425 for the last 20 to 30 minutes of cooking.
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13
Remove the turkey from the oven.
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14
Take the bird off the rack and let it sit for about 20 minutes before carving.
