Cooking Light ~ It's Thyme for Turkey

This month for our Cooking Light Virtual Supper Club, we have decided that it is 'Thyme for Turkey'. The holidays are quickly approaching and we are looking for ready to celebrate Turkey and Thyme.
I searched through the Cooking Light treasure trove and found  This  Recipe for a Salt and Pepper Roasted Turkey with Thyme.
Perfect.

It is a super simple way to prepare a turkey. The bird could even be rubbed down with Salt and Pepper the night before and kept in the fridge unitl ready to roast.

Salt & Pepper Roasted Turkey
One Turkey (14 to 23 lb.)
1/4 cup olive oil
1 tablespoon salt
1 tablespoon pepper
5 or 6 thyme sprigs (about 5 in.)
5 or 6 marjoram sprigs (about 6 in.)

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for Rich Poultry Broth. Rinse turkey inside and out; pat dry and rub all over with about 1/4 cup olive oil. Mix 1 tablespoon salt and 1 tablespoon pepper; rub evenly over skin and inside the bird. If desired, wrap airtight and chill 12 to 24 hours.
2. Place turkey, breast up, on a V-shaped rack in a 12-by 17-inch roasting pan; tuck thyme and marjoram sprigs inside body cavity.

3. Roast turkey in a 325º oven until thermometer inserted through thickest part of breast to the bone registers 160º, 2 to 3 hours.
4. Transfer turkey to a platter. Let stand in a warm place and rest at least 30 minutes, then carve.

 
Now . . . let's see what everyone else has brought for our Thyme for Turkey Supper.

Jerry has Pear Chutney Bruschetta with Blue Cheese
Val is making Crisp Flatbread with Honey, Thyme and Sea Salt
Susan is bringing a Golden Winter Soup
Sara is Roasting Chanterlle Mushrooms with Thyme
Shelby is bringing a Texas Sheetcake Cupcake

Y'all enjoy ~
Sandi