Click here for full recipe: Good Eats Roast Turkey

1. Brine the bird
Soaking the bird for 6-8 hours in brine will help season the meat throughout and keep it juicy while cooking. Alton makes a brine of vegetable broth, kosher salt, brown sugar and spices.

2. Stuff with herbs
Stuffing the turkey slows cooking time and has the potential for harmful bacteria growth. Alton perfumes the meat by filling the cavity with aromatics such as fresh rosemary, sage, half an onion, and a sliced apple.

3. Tuck the wings
Don't truss a turkey. Tying it up tight will only lengthen cooking time. Alton prepares his bird for the oven by tucking the wingtips gently under themselves, to prevent them from burning.

4. Rub with oil
Alton's method calls for cooking the bird 30 minutes at 500 degrees F. This ensures a crisp, evenly browned skin with no basting required. To help the bird brown, rub the exterior evenly with canola oil.

5. Cover the breast
After 30 minutes, reduce the heat to 350 degrees F and lay a triangle of aluminum foil (oiled on the inside) over the breast meat. This stops the breast from drying or burning during the rest of the cooking time.

6. Allow to rest
When the breast meat reaches 161 degrees, remove the bird from the oven and cover it while it rests for at least 15 minutes. You can use a foil tent, but Alton prefers to ward off turkey poachers with his grill cover.