To make Kafka's Giblet Gravy to go with the bird, <a href="https://food52.com/recipes/39034-barbara-kafka-s-basic-fowl-giblet-gravy"><strong>see here</strong></a>. Barbara Kafka’s high heat-roasting technique ruffled feathers in the 1990s (500 degrees! No rack, no trussing, no basting!)—until everyone realized it gives you crackly-skinned turkey in no time at all. There's no salt, which isn’t a typo. The bird is so juicy you won’t miss it. Some notes from Kafka: "Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature....
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