The first step in roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:
• Avoid flimsy disposable roasters that can be unsafe and environmentally unfriendly. Instead, choose a Granite Ware roaster, which is very inexpensive, environmentally safe and will last a lifetime.
• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.
• Dark-colored roasters absorb the oven’s energy and evenly distribute it.
• Roast your turkey at a constant 325° to 350° F. A 16- to 24- pound turkey takes approximately 12 to 15 minutes per pound.
• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.
• Use a meat thermometer to ensure thorough cooking. The deepest portion of the breast should read 170° F; the thigh, 180° F.
• Once finished, let the bird rest for about half an hour so the juices settle before carving. -(NAPSI)