45–minute Roast Turkey
Heat the oven to 450°F.
Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
Tuck the garlic and the herb under the bird and in the nooks of the wings and legs.
Drizzle with the olive oil and sprinkle liberally with salt and pepper.
Roast for 20 minutes, undisturbed.
Begin to check the bird’s temperature about 15 minutes later (10 minutes if the bird is on the small side).
It is done when the thigh meat measures 155–165°F on an instant-read meat thermometer; check it in a couple of places.