Roasting a tender, juicy, delicious turkey for your holiday feast is a skill everyone appreciates. Yet too often, polite guests are offering their admiration while choking on a piece of meat with the consistency of a wallet. Scott Cutaneo, who trained with the greats — Daniel Boulud, Alain Ducasse and Michel Guerard — is the chef-proprietor of the four-diamond (AAA) Le Petit Chateau in tony Bernardsville, N.J. Here's his simple recipe for how to roast a turkey.