This back-to-basics roast turkey recipe is a good place for newbies to start out, and the outcomes are fairly dang fabulous: crisp pores and skin and evenly cooked, juicy meat, with out butterflying, flipping, trussing, or fussing. One trick that units this recipe aside: A baking metal or baking stone is preheated within the oven, so when the roasting pan with the fowl is added, the warmth saved within the metal or stone helps kickstart the cooking of the turkey’s legs, which want to achieve a better temperature than the breast.