Pick out a turkey, 10 pounds or over. Fresh or frozen (defrost, if frozen). Remove giblets and rinse bird inside and out, hold up to drain. Preheat oven to 275 degrees. Place bird, breast down, on a rack in a shallow pan.

Roast 22 minutes to each pound of your bird (for birds under 10 pounds the absolute minimum is still 220 minutes). You don't need to baste it or, for that matter, even look at it until the time is up.

Then take the bird out. Holding it in a towel, turn it over on a platter for carving. The breast will be easy to remove in 2 complete pieces. Take them out, and carve them on the diagonal.