Set the oven on 400.

Wash the turkey with cold water inside and out.

Set the bird in a pan large enough to catch the dripping that will extract from the meat while it cooks. A good 3 inches or more is advisable for the height of the pan

I prefer to cook the turkey upside down, breast down, because the breast meat takes on more flavor and does’t dry out this way.

Take a bundle of fresh sage, slide your finger between the flesh and the skin, and slip sprigs of herbs against the meat.

Score the skin of the breast area and rub the turkey down with olive oil.

Salt the cavity of the bird and the skin and rub some of the finely chopped sage into the scored skin.

Place the turkey in the oven uncovered for 15 minutes

Turn the oven down to 350 and cover the turkey with a lid or foil.