In culinary school, we were taught the simple, universal principles of perfect roasting: shape the meat so that the parts get cooked as evenly as possible, get a nice brown crust on the outside using a targeted amount of high heat, and keep air evenly circulating all around the meat at all times. We didn’t rely on recipes—we took temperature (the sweet spot is pulling the meat out around 145° for most roasts) or checked the color of running juices in the thickest parts to determine doneness (for turkey, they should be relatively clear, not too pink). We learned to salt by instinct. And we basted the meat, well, if or when it looked like it needed to be basted. Point being: roasting is about instinct. If you trust yourself, there’s really not much that can go wrong.