Turkey for Thanksgiving

In The Pilgrims Didn't Brine, Kim Severson set out to find a simple way to prepare the turkey. After much consultations with various experts, she "settled on a roasting temperature of 425 degrees... started with a room-temperature turkey... the breast tented with foil", and "no flipping, no basting." It's important to have a meat thermometer because when the thigh hit 165 degrees [Fahrenheit], we ought to let the turkey "rest for a half-hour, covered with foil and a slightly damp kitchen towel, to allow the juices to settle back into the meat." It takes about two hours to roast a 12 to 14 pound turkey by using Kim's method. Maybe sometime down the road, I'll need to refer back to this simple recipe. By the way, a fresh bird from the local butcher seemed to be the key to success in roasting for Thanksgiving.