This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey
- 1 turkey (12 to 14 pounds)
- 3 tablespoons kosher salt
- 2 teaspoons coarsely ground pepper
- 1 tablespoon dried Herbs de Provence
Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, about 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.