This year, we went back to basics. No herb swirl, no cheesecloth soak, no flavored butter under the skin. Nothing but a big ol' buttered bird.
Why This Recipe Works
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.
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