"I obtained this recipe from Gourmet Magazine. The tried dozens of techniques and found that the best tasting was also the easiest and quickest. I've cooked it this way three times now and can say it's flawless!"
Due to high temperature cooking, avoid excess smoke by cleaning your oven the day before Thanksgiving.
Remove one wire rack from oven and place the other rack at lowest setting. Preheat oven to 450 F. Pour water into flat bottomed (easier to scrape drippings) roasting pan. Place rack in pan.
If turkey came with plastic tie around legs, remove completely -- the turkey cooks more evenly with legs open. Remove giblets and neck from turkey cavity (save if making turkey stock or giblet gravy; otherwise discard). Rinse turkey under cold water, drain and pat dry excess moisture with paper towels.
Place turkey on rack, breast side down. Liberally rub salt and pepper onto skin. Turn turkey breast side up and repeat salt and pepper.
Place thermometer into the thigh meat between the small end of the breast and the leg. Place turkey in oven and roast for 6 minutes per pound. Check temperature @ 1:00 to avoid over cooking. Remove turkey when temperature reads 150 F -- the high heat will cause "momentum" such that the turkey will keep cooking and raising it's temperature another 5+ degrees after removing from the oven and you want the meat to average 160 F fully cooked.
Let rest for 30 minutes after cooking. Carve, serve and enjoy!