Turkey Roasting 101

Let me say right off that I am no cooking expert! Just mentioning it is hysterical. But this recipe I have used year after year and been so pleased with the outcome that I just have to share it. Clark Kent is even happy with the outcome and he is especially particular about his turkey being moist and flavorful!

I always use a heavy roasting pan with a rack. You'll also want to get some cheesecloth, and a cooking thermometer. This is for a turkey that's about 20 lbs. Adjust cooking time for other size birds and keep an eye on your thermometer. Heat oven to 450 degrees and place rack on lowest level in oven.
1. Remove giblets and neck from body.
2.Tuck wingtips under body so they won't burn.
3.If you cook your stuffing in the bird, be sure you don't pack it tightly or it won't cook evenly and bacteria could grow.
4. After stuffing, pull the neck flap down and fasten with a toothpick.
5. Pull legs together loosely and tie with any kind of sturdy cotton string. Tie in a bow to easily untie later.
6. Rub turkey with butter and salt and pepper.
7. Cut a large piece of cheesecloth into a 17", four layer square.
8. Melt at least two sticks of butter in a bowl and soak cheesecloth in it.
9. Cover turkey with the soaked cheesecloth; the cloth should cover the breast and part of the leg area. Make sure the cheesecloth never dries out or comes in contact with the sides of the oven as it could catch on fire.(This has never happened to me but good to know)
10. Cook for 30 minutes at 450 then reduce temp. to 350 and continue cooking.
11. Every 30 minutes (I set a timer so I don't lose track),use a pastry brush to baste the cheesecloth and exposed area of the turkey with the butter. Do basting in the oven and as quickly as possible so oven temp. doesn't drop.
12. If pan juices are ever in danger of overflowing (again, never happened)spoon some out and reserve for gravy.
13. After the third hour of cooking remove turkey from oven and discard cheesecloth. it will be quite brown. Gently baste turkey with pan juices and return to oven.
14. After the fourth hour of cooking, insert thermometer into thickest part of thigh. When the temperature reaches 180 degrees, your turkey is done!! Easy peasy!
Many blessings to you and may your Thanksgiving be full of family, friends, and giving thanks to the One who gives us all so much!! Taniya