From Cook's Country
When testing our recipe for Roasted Turkey, we found there was no need for an elaborate trussing. We just tucked the legs into the pocket of skin at the tail end, or simply tied the ankles together with kitchen twine.
Starting the bird breast-side down and flipping it during cooking felt a bit awkward, but the results were well worth it. We found basting did nothing to moisten dry breast meat, so we didn’t waste our time. Instead, we selected a “self-basting" turkey or a kosher one.
Serves 10 to 12; depending on turkey size
If you are roasting a large (18- to 22-pound) bird and are reluctant to rotate it, don’t line the V-rack with foil and roast the bird breast-side up for the full time, following the temperature guidelines in this recipe.
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