by Mona Gallagher

Created on: November 14, 2009

As the Thanksgiving holiday approaches, turkeys all over the nation begin to deliberate their fate. All right, perhaps they don't, but men and women who want to serve up a succulent roast turkey turn their thoughts to the Thanksgiving dinner and how best to present the turkey in all its glory. Roasting is still the preferred method of cooking turkey for Thanksgiving and Christmas, (though some people prefer to deep fry) but with roasting different results occur causing us to wonder, is there a best way to roast a turkey?

Even with experienced cooks, methods of roasting differ in the effort to turn out a delicious roast turkey, and we know that some cooks have spent the day preparing the meal only to end up with dry roast turkeys. Guests are always polite in these embarrassing situations, but we have the sense that behind their weak compliments they're feeling a sense of pity because they know the secret to a perfectly roasted turkey.

One of the first considerations in roasting the turkey is whether or not to stuff it or cook the dressing outside of the bird. Stuffing the bird requires a longer cooking period but the stuffing will be filled with the most wonderful turkey flavor as the juices flow into the stuffing. However, more and more cooks are opting for cooking the stuffing outside of the bird because of the potential for bacteria.

The best way to roast a turkey is in a roasting pan with a cover. Whether you stuff the bird or cook it alone, the cover prevents the juices from evaporating and the cooking virtually maintenance free. You need only baste the bird two or three times during the cooking period. There will be plenty of juices left in the bottom of the pan that can be used for flavoring the stuffing and for making turkey gravy that is out of this world with flavor.

The cooking temperature should reach 165F to 175 F for a well-done bird. Cook the bird at 325 degrees. Slow roasting will give your bird more flavor and prevent drying. Juices are contained in your turkey by basting but a covered roasting pan is recommended to keep the juices from evaporating. Covering the bird allows the flavor, caught in the steam, to settle back into the bird. Place the bird on a rack in the roasting pan to prevent it from sticking to the bottom of the pan.

If you don't have a roasting pan, you can still produce a great roast turkey.

Years ago, a certain aluminum foil manufacturer taught us how to place the turkey in a pan and cover it with a foil tent, shiny side down.

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