The high heat method of roasting turkey actually dries out your turkey less than slow roasting, and it cooks faster too.
1 14-pound turkey (may be brined or not)
stuffing of choice
1/4 cup butter
salt and pepper
1 tablespoon dried sage
Pre-heat oven to 400 F (75 C). Stuff the turkey and rub all over with butter. Season well with salt, pepper and sage. Truss with string to hold its shape. Place on a rack that is sitting on a large roasting pan. Roast for about 2-1/2 hours, basting occasionally with the fat, or until an instant-read thermometer reads 170 F (75 C) when inserted in the thickest part of the thigh section and the juices run clear. Remove from oven and let rest for 15 minutes. The bird continues to cook as it rests. Carve and serve.
If your turkey is larger than 14 pounds, add 10 minutes to the baking time for each extra pound.
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