Your Step-by-Step Guide
– Whole turkey – Turkey neck and giblets – Chopped veggies, like onion, celery and carrots
– Roasting pan – Meat thermometer – Toothpicks
Remove the turkey from the fridge and let it sit out for about 30 minutes. This will help it cook more evenly.
This is a good time to preheat the oven to 425°F
Add veggies, like onion, celery and carrots, to the bottom of the pan with the turkey neck and giblets. Cover with the perforated rack or grill grate.
Use a broiler pan if you don't have a roasting pan!
Pat the turkey dry and rub it with a little salt and your favorite seasonings. You can also add fresh herbs to the cavity, along with some wine.
Use toothpicks to secure the skin to the inside of the turkey near the legs. This will make it look extra glamorous when it's finished!
Rub the skin with oil. Canola, vegetable or olive oil all work well. This helps give the bird crispier skin and an all-over golden-brown glow.
Start by roasting at 425°. This helps to make the legs and thighs extra crispy. About 40 minutes in, reduce the oven temperature to 325-350°.
Slide the turkey into the oven legs first!
Insert the thermometer into the thickest part of the thigh. Remove from the oven when it is 5 degrees below the desired doneness.
After you take the turkey out of the oven, let it stand for 20 to 30 minutes before carving.
Don't use foil; it can cause sogginess.
Not only does proper carving make your turkey pieces look their best, it helps prevent the turkey from getting tough and chewy.