Here’s an easy almost fool proof way to make a NO STUFFING turkey (by a person who doesn’t usually cook):
Easy:
Buy Turkey, butter, salt, Herbs de Provence, two carrots, two stalks celery...
Heat oven to 450 degrees (this will be turned down right after you put the Turkey in the oven to the temperature on the plastic covering the turkey comes in).
find large roasting pan
Put two carrots and two pieces of celery in the bottom of the roasting pan lengthwise.(this will prop up the bird and provide the base for gravy if you want to go ‘all the way’ into cooking.
Take bird out of plastic wrap and save plastic wrap for the printed baking times and temps.
Place turkey on top of celery/carrot bed in roasting pan.
Mix 1 stick of softened butter in small bowl with 1 tablespoon *Herbs de Provence, and 1 tablespoon kosher salt or table salt. Mix.
Gently slide fingers under the top skin of the turkey (trying NOT to break the skin and push the butter/herbs de provence/salt mixture under the skin as far as you can get it without breaking the skin... (usually to the back of the turkey and to the thighs... )
Admire your work, then put turkey in oven, turn temperature to what’s on saved turkey wrap, and set timer based on what it says for YOUR turkey’s weight.
Take turkey out of oven when the timer goes off, put it on a platter and leave it alone to rest.
During the rest period you can make the gravy:
Easy gravy: leave carrot, celery, and turkey drippings in the bottom of the roasting pan. Smash carrot and celery with large fork. Put roasting pan on stove and turn on to medium heat.. Add flour to mix slowly ( 1 tablespoon at a time) and mix into turkey drippings until incorporated... keep adding flour and stirring until there’s no fat left and flour mixture turns a very light brown (about 5 to 8 minutes), add water (best water is the water you cooked potatoes in) add water slowly and stir until blended then add another quarter cup of water and stir, etc etc until you have the consistency of gravy you want. Then pull out the stingy parts of the celery that weren’t incorporated and toss... Add salt and pepper to taste...(add a little then taste to see if that’s enough, then add a little more, taste etc until it taste the way you want it to...do NOT over salt)
*”Herbs de Provence”(usually a mix of some combination of: fennel, marjoram, parsley, rosemary, tarragon, and thyme. Can include (or not) basil, bay leaves, savory, chervil, sage, oregano, mint, and lavender)
All kinds of Hierbs de Provence will work so get whatever your store sells in their spice racks...
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That’s but you lost me at “easy”