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Step 1
Keep roasting temperature steady at 325 F to 350 F. As much as possible, avoid opening the oven door to prevent from letting the heat out.
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Step 2
Roast savory vegetables such as carrots, onions and celery with the turkey to boost flavor.
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Step 3
The white breast meat cooks faster than the dark meat of the leg. To solve this, keep a foil tent over the breast while it roasts. For larger birds weighing 20 pounds or more, roast the bird with breast side down half of the way and then turn it breast side up to finish.
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Step 4
Baste the turkey with wine, broth, melted butter, pan drippings or a combination of these. Keep the basting sauce warm or hot so the temperature of the roast do not drop when it is applied.
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Step 5
Brine the bird overnight in the following solution: 2 cup kosher salt, 1 cup brown sugar, 2 gallon chicken or vegetable stock, 2 tablespoon black peppercorns, 2 gallons iced water. Check resources for a good recipe.
Comments
lymanalo said
on 11/15/2008 Thanks Jennen. I roast my chicken with vegetables as well! Wonderful flavor on both poultry and pan drippings.
jennen said
on 11/14/2008 These are wonderful tips... i have tryed the veggies with chicken but never turkey... this is a must try... thank you for sharing
jennen said
on 11/14/2008 These are wonderful tips... i have tryed the veggies with chicken but never turkey... this is a must try... thank you for sharing