This no-fuss method cooks a turkey fast while producing crisp skin and juicy meat. As the bird rests, you have time to heat up all your side dishes in the oven. We find making gravy at the last minute too stressful to contemplate, so we always prepare it a day or two in advance. But we always save the drippings and the eventual carcass for making turkey stock, which can be turned into gravy for another day or used in weekend posole. You can use this method for a larger turkey, but begin checking its temperature after three hours.