6-24 lb. turkey or chicken roast, gutted, rinsed, and patted dry
Bay leaves (optional)
Peppercorns (optional)
Lemon, cut in halves

With your hand, make a pocket just under the skin from the neck flap and insert bay leaves and peppercorns along backbone in decorative pattern. Tuck legs under body, pull down neck flap and tuck wings over flap. Place bird in roasting pan, covered with tight heavy duty foil tent. Don't let bird touch sides of pan. Cook as follows at 450 degrees, opening top of tent last 15-20 minutes if desired to baste. Rest bird 30 minutes before carving.

6-9 pound bird, 2 1/4 to 2 1/2 hours.

10-13 pound bird, 2 3/4 to 3 hours.

14-17 pound bird, 3 to 3 1/4 hours

18-21 pound bird, 3 1/4 to 3 1/2 hours.

22-24 pound bird, 3 1/2 to 3 3/4 hours.