Web step 1 remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).

Roast turkey high heat. Cover and refrigerate until ready to. Cover and refrigerate until ready to use. Web place a rack in the lowest position of the oven.

Web preheat your oven to 500f. Remove and discard truss that holds turkey legs together. Step 3 mix salt and.

Let stand 20 minutes before carving. Web ingredients for the brine: The bird will brown evenly all around at this temperature.

Web for the potatoes. Dry turkey thoroughly with paper towels. Remove the turkey to a large platter.

Do not place anything inside the turkey. The center of the stuffing inside the bird (or in a separate baking dish) must reach a temperature of 165 f for food safety. Web you probably already know if you have a hot spot in your oven, so this step is just to make sure a setting of 475° really means 475°.

In addition to checking the temperature of the turkey, you need to check the temperature of the dressing as well. Brush with oil or butter, and season with salt and pepper. Pat dry with paper towels.