Tips for Roasting a whole Turkey
I have cooked a lot of turkey's on Christmas day and some have been more successful then others. Here is my ultimate tip for roasting a whole bird that will leave you with a moist, juicy bird every time.
TIPS FOR ROASTING A WHOLE TURKEY (From the amazing Stephanie Alexander)
I have attempted so many ways to roast a whole turkey and this method from Stephanie Alexanders The Cooks Companion is by far the best I have found. She suggests after cutting off any excess neck skin from your bird, give it a good rinse inside and out. Dry well with paper towel and rub the inside cavities with a cut lemon and some garlic. Next prepare a large quantity of seasoned butter, which is well seasoned and melted. Stuff your bird with your stuffing of choice (remember a turkey has two cavities, the neck cavity, and the body cavity). Now for the important step. Wet and wring out half a metre of muslin, then douse it in the seasoned butter and wrap your bird in it. There will be no need to baste, and at the end of cooking time, you will have a beautifully basted and brown bird.