Herb Roast Turkey

Makes 8 to 16 servings, with leftovers

Allow 1 1/2 hours' roasting time for a 12-pound turkey, and add about 5 to 10 minutes for each additional pound.

1 12- to 16- pound turkey
1 package (10 pieces) Callisons Garlic Herb Seasoned Skewers
1 tablespoon olive oil
1 tablespoon kosher salt
1/4 to 1/2 teaspoon freshly ground black pepper

Place an oven rack low in the oven, removing extra racks if necessary. Preheat oven to 375°F.

Remove the giblets and neck from turkey cavities, checking that both cavities are empty. Rinse turkey with cold water, inside and out, and pat dry. Keep the legs tied together with the metal clip, or tie with butcher's twine..

Insert 3 skewers, lengthwise, through each side of the breast (6 total) and then 2 through each of the legs and thighs (4 total).

Let sit at room temperature for at least 30 minutes or refrigerated overnight.

Spray a roasting rack with nonstick vegetable spray and place the turkey on the rack in an open, shallow roasting pan. Rub the turkey all over with the olive oil, then generously sprinkle the turkey with the salt and pepper.

Place the turkey on the low oven rack and roast until the inner, thickest part of the thigh registers 175°F. (Insert metal stem, instant-read thermometer in the thickest part of thigh.)

If you are cooking a larger turkey, you may need to tent the breast loosely with a piece of buttered foil to avoid over-browning of the breast. About 30 to 45 minutes before the end of cooking, remove tent to allow browning.

When the turkey is done, remove from the oven. Before carving the turkey, let it stand for 10 to 15 minutes to allow the juices to settle. As the turkey stands, the turkey thigh temperature will reach 180°F.

Remove and discard the Seasoned Skewers before carving

Use the pan drippings to make your gravy.

Recipes have been created by Chef Kathy Casey