Step One: Gather Equipment
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.
Tie legs together with kitchen twine for an attractive presentation. Lift wing tips up and over back; tuck under turkey.
Check temperature in meaty part of thigh, making sure not to touch bone. The turkey is ready when the thermometer registers 165°F.