Thanksgiving - EASY & FAST ROAST TURKEY

After years of roasting turkeys and reading tons of recipes, this is what I've found to be the best, easiest and fastest recipe - fully cooked in 2.5 hours! Small turkey and high heat.

1 (12- to 14-pound) FRESH (not frozen) Turkey (Trader Joe’s had great ones last year, Costco has Organic ones this year, Butterball will always work too) - remove neck, giblets and liver
5 T kosher salt
3 teaspoons black pepper

8 C Low Sodium Chicken Broth (approximately 2 boxes or 4 cans)
2 Sticks Unsalted Butter (cut back if you feel too guilty!)
SPECIAL EQUIPMENT: a roasting pan w/a metal rack, metal skewers, a digital thermometer with probe and timer

Remove turkey from plastic rinse turkey inside and out and pat dry. Let sit in a large plastic garbage bag. Meanwhile, mix salt and pepper in a small bowl (you may have some leftover - discard). Sprinkle it evenly with the S&P mixture in cavities and rub all over skin. Close bag well – you do not want turkey juices all over your fridge – and refrigerate for 2-3 days.
On Thanksgiving Day – remove the bagged turkey from the fridge and open up the bag. Put oven rack in lower third of oven and preheat oven to 450ºF…YES! High heat is key to a quick cooking time and it sears the skin so more moisture is retained! Let the turkey sit at room temperature for about an hour. Fold neck skin under body and secure with metal skewer, then tuck wing tips under breast. You may tie the drumsticks together for a “Presentation Turkey”, but if you’re just planning on carving the turkey it will cook a little faster without (10 minutes or so).
Put turkey on rack (sprayed with non-stick cooking spray) in a large roasting pan and place in oven. While the turkey is roasting, melt ½ stick butter in 2 C broth in a small pot on the stove. After 30 minutes, rotate the roasting pan 180 degrees and carefully pour the broth/butter over the bird (this is done instead of basting!)…Repeat this process every 30 minutes until turkey is done (about 2 – 2 ½ hours) - at 1 ½ hours insert the thermometer into the fleshy part of the thigh (close to but not touching bone) set the temperature gage to 165°F….the alarm will sound when it hits 165°F.
Carefully tilt turkey so juices from inside large cavity run into roasting pan. You’ll want to do this to make gravy!
Transfer turkey to a platter and let stand 30 minutes – tent loosely with foil to retain heat without steaming the turkey (the skin should be crispy). If you used it, cut off and discard string from turkey legs. Let rest for 15 minutes (at least) before carving.