Roast for 30 minutes. Pour 1 cup
of water into the roasting pan and roast for another 30 minutes. Remove the turkey from the oven and close the oven door. With two wads of paper towels, carefully turn the turkey over so that it's breast side up. Add another 1/2 cup water to the roasting pan. Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170 degrees F, about another 45 minutes for a turkey in the 10-pound range, or about another 1 hour for a 12-pound turkey. (Keep a close eye on the vegetables
and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce the rich brown drippings to make gravy
, but moist enough to keep from burning, so add water as needed throughout.) Transfer the turkey to a carving board or platter, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving. Meanwhile, make the silky pan gravy from the drippings.