Year after year turkeys everywhere are basted to death, sucked dry of their juices and expected to please the crowd. Well, not this year, no, because I’m going to tell you the right way to cook that Thanksgiving bird.Â
Let’s talk temperature first, roasting your turkey at 450-475 F keeps the moisture in the best. And you want a succulent bird, don’t you? Not a foul fowl, right?
OK, now on to basting. DO NOT BASTE!!!! Basting only breaks the moisture seal & furthermore discourages skin caramelization & dries her out all to pieces.
Don’t make things complicated, keep it simple.
Dry your turkey, place the bird in a roasting pan on top of a V-rack.
Preheat your oven to 475 F or 240 C. Paper towel-dry the inside & outside of your turkey.
Brush inside & outside with oil & seasoning, no salt!Â
Wedge a metal fork between the backbone & bottom ribs, you want to keep the cavity open so the heat can reach the backbone.
Cover the breasts & legs with Pam.
Add 4 cups of broth to roasting pan.
Cover your bird with foil, it doesn’t want to be naked while in that hot oven. Cook at 450 – 475 F for about two hours. Take foil off & let cook at 425 for 20 minutes to brown the skin.
Now you know how to make that perfect Thanksgiving turkey, now don’t let me ever catch you basting again!