“teamwork makes the dream work.”
The best way to efficiently prepare your turkey is by enlisting a right-hand man (or woman). Take turns basting the bird or checking on it so no one forgets about it. Basting quickly means you’ll be letting less heat escape, thus maintaining the oven’s temperature.
Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.
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Too much salt will dry out your bird, and nobody wants that! Try some different seasonings. You should taste test them first on chicken to see if that’s the taste you want, then season your turkey the same way.
The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes (enough time to make the gravy). The juices will redistribute, and you’ll get moister slices.
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