Quick Roast Turkey

Begin by placing the turkey in a large container or casserole dish, taking care to remove its neck and innards for later use in making a savory gravy. Sprinkle the inside of the turkey with 1 1/2 tablespoons of salt, and then generously cover the outside surface, ensuring an even layer of salt crystals across the entire bird. Place the container in the refrigerator and allow it to soak for 12 to 24 hours.

Next, preheat your oven to a high temperature of 450 degrees F (230 degrees C). Position a large piece of aluminum foil over a baking sheet, creating a makeshift roasting pan.

Cut the bread loaf in half lengthwise and generously apply butter to both halves. Place the buttered loaves side up into the prepared roasting pan, pressing them together so they touch. This will create a compact base for the turkey.

Once the turkey is removed from the refrigerator, fill its cavity with fragrant herbs such as sage, rosemary, and thyme. Secure the turkey's legs together with kitchen twine and position it breast-side down on top of the bread, ensuring the bird is steady and upright. Tuck the wing tips up over the drumette to maintain stability.

Roast the turkey in the preheated oven for approximately 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers a temperature of 165 degrees F (74 degrees C). During this time, allow the turkey to rest for at least 15 to 20 minutes before carving.

Meanwhile, cut the bread into small cubes and transfer them to a serving plate. Keep the bread warm as needed by placing it under a heat lamp or in a low-temperature oven. Spoon the juices from the roasting pan onto the turkey, place it on top of the bread, and carve.