If there's one thing we don't need on our Thanksgiving day off, it's doing more work than we have to.

And although the thought of prepping a turkey, the mainstay on many a holiday dining table, normally brings beads of sweat to the brow, we have good news: it doesn't have to be that hard. According to The New York Times' longtime food writer Melissa Clark, you can skip brining, stuffing, trussing and basting, because sometimes less really is more.

Instead, this recipe calls for a dry rub of salt and pepper to lock in moisture and a lack of stuffing allows for a faster cook time. Plus, if you use oil on the skin without basting you'll get a quick and easy crispy skin finish.

But make sure you leave a day or two before cooking to get started so the turkey can soak up some herby flavors in

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