Thanksgiving Turkey Tips?

northeastmom
Wed, 07 Oct 2009 09:11:51 +0000

Here are my tips:

I cover the entire turkey with canola or olive oil. I love Rosemary, so I use LOTS of it on my turkey after I put on the oil. I also season with salt, pepper and onion powder.

To avoid basting a million times, and wanting a moist bird, I put the turkey on a rack or buy the disposable pans that have a bit of a raised center. I put water on the bottom of the roasting pan and cover the wings and legs with foil (they cook faster than the rest of the bird) and then I tent the entire roasting pan and bird with more foil. I baste one time through the entire cooking process, and replace that foil. Perhaps 20-30 minutes before I take the bird out, I remove the foil so that the bird browns nicely.

As far as the water on the bottom of the pan, if too much evaporates I add more a few hours into the process (as needed). I start with I guess, 1-1.5 cups of water on the bottom of the pan (the max I can put in without submerging the bird).