Awesome High Heat Holiday Turkey

• 16 -18 lbs fresh whole turkey
• 1/2 cup olive oil
• 1 tablespoon fresh black pepper, to taste
• 3 cups as needed chicken broth

1. Dry a 16 to 18 lb. turkey inside and out with paper towels.
2. Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
3. Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
4. Rub spices, herbs, or just pepper all over the bird with your oily fingers.
5. Place the turkey, breast side down on a rack in a large metal roasting pan.
6. Cover the top of the turkey, including legs and wings with greased foil.
7. Pour 3/4-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
8. Cook the turkey at 500u0b0 to 525u0b0 for 2 hours.
9. Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
10. Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175u0b0.
11. Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.

turkey, olive oil, fresh black pepper, chicken broth

Taken from www.food.com/recipe/awesome-high-heat-holiday-turkey-145046 (may not work)