Six Steps to Great Turkey
Make a perfect bird every time with these six simple steps.
Gather all the necessary equipment: a roasting pan, roasting rack, remote-read digital thermometer, bulb baster, oven thermometer, kitchen twine, kitchen shears, and foil.
Trim excess fat.
While a knife will work for trimming, kitchen shears are less slippery and easier to grip.
Cover breast with foil to keep the white meat from cooking too fast. This will help you achieve moist, tender cuts.
Once you've presented the finished turkey to guests, remove and discard the skin to dramatically reduce fat intake.