Turkey Roast

Remove turkey from refrigeration and pat dry thoroughly with paper towels, inside and out, approximately 30 minutes before roasting to bring to room temperature.

Preheat oven to 180°C (350°F) and position oven rack to the middle position.

Rub turkey generously inside and outside with lard, working it into the skin and cavity to ensure even coverage and browning.

Season turkey generously inside and out with salt, distributing it evenly over the entire bird and in the cavity.

Place turkey breast-side up in a roasting pan, allowing adequate space for air circulation.

Roast uncovered in the preheated oven for approximately 3 hours, or until internal temperature reaches 75°C (165°F) when measured in the thickest part of the thigh without touching bone.

Baste turkey with rendered pan juices every 45 minutes during roasting to keep meat moist and promote even browning.

Transfer roasted turkey to a cutting board or serving platter and let rest for 15 minutes before carving, allowing juices to redistribute throughout the meat.

Carve turkey into portions and serve warm, drizzled with pan juices if desired.