The Simplest Roast Turkey

1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock

2½ teaspoons salt (2 teaspoons if using a kosher bird)

1½ teaspoons black pepper

subheading: Special Equipment:

Pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Directions at epicurious.com

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