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Preheat oven to 500u00b0.
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Rinse turkey; remove giblets, gizzard, and neck, and set aside.
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Place turkey on a rack in broiler pan; sprinkle with salt and pepper. Add 1/2 cup water or stock to bottom of the pan along with turkey giblets, gizzard, neck, and any other trimmings. Place turkey in oven, legs-first.
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Roast at 500u00b0 for 20-30 minutes or until top of turkey begins to brown; reduce heat to 350u00b0. Continue to roast, checking after 1 hour or so; to keep top from overbrowning, cover with aluminum foil. If bottom of pan dries out, add water or stock, 1/2 cup at a time. Turkey is done when an instant-read thermometer inserted into thickest part of thigh measures 180u00b0. If top is still not browned enough, remove foil and increase heat to 425u00b0 for last 20-30 minutes of cooking time.
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Remove turkey from oven. Transfer to platter and make Simple Sherry Gravy while turkey rests (let sit for 20 minutes before carving).
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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