Flipped Roast Turkey

• 1 (14 -16 lb) whole turkey
• olive oil, to coat
• 4 tablespoons butter, softened
• 3 medium onions
• kosher salt, to taste
• freshly-ground pepper, to taste
• Italian spices, to taste (optional)

1. Preheat oven to 450F.
2. Remove neck and giblets from cavity of turkey; rinse well with cold water and pat dry.
3. Using a pastry brush (or your hands), coat entire outside of turkey lightly but well with olive oil.
4. Rub softened butter over the skin.
5. Peel onions and slice thickly (about 1/2").
6. Place onion slices in bottom of turkey roaster to form a 'bed'.
7. Season turkey lightly all over with herbs and spices of choice.
8. (I used kosher salt, freshly-ground pepper, McCormick's seasoned salt and Penzey's Italian seasonings.
9. The gravy was fab!
10. ).
11. Place turkey BREAST SIDE DOWN in roaster; cook at 450F for 30 minutes.
12. Remove from oven; reduce temperature to 325 degrees F.
13. Carefully turn turkey so that breast is facing up.
14. (I couldn't have handled this on my own.
15. Luckily, a big, strong boy turned up just in time.
16. Do make plans to have help on hand for this step, if necessary).
17. Return turkey to oven and cook until done.
18. (I think the recommended temp is now 165F).
19. Allow turkey to rest for at least 30 minutes before carving.

turkey, olive oil, butter, onions, kosher salt, freshlyground pepper, italian spices

Taken from www.food.com/recipe/flipped-roast-turkey-268169 (may not work)