If you spray butter Pam on and season well with onions, garlic, herbs and orange/lemon in the middle it will get nice and brown and flavorful. I never baste because it only flavors the skin. I cook the turkey breast side down at first and flip over half way. I keep a probe in the thigh and pull out to rest at 168-170. You can ensure the breast and thigh get done at the same time by slashing the thigh in a couple places on each side. I usually brine my turkey but not always. A fresh turkey doesn't need brining like a thawed one does. I usually put some broth at the bottom of the pan and veggies on the rack to set the turkey on. I drain that, throw in freezer and skim off fat while turkey rests then I add that to a gravy base I make with more veggies, broth, herbs and the neck and cook while the turkey is cooking. I add a mix of cornstarch and water to that mixture (base and drippings) and cook until thick. I have someone else do this while I carve the turkey across the grain and place on a platter. Hope this helps!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: safe way to roast a turkey? how do you make your turkey?
