Making a juicy bird is priority #1 on Thanksgiving. If you are a novice don’t fret, this simple minimalist recipe will win you the blue ribbon at your thanksgiving table. Make sure you have a reliable instant read thermometer to monitor the temps to give you the confidence to pull the turkey before is dries out from overcooking.
The Main Event Turkey
Don't be afraid to tackle the main event, I know everybody is counting on you to not screw up the turkey. Follow these simple and well tested steps and you will be carving up a juicy bird that even your brother in law will give you props for.
Heat the oven to 500. Rinse the turkey and remove the giblets. Tie the legs together to enclose the vent. Smear the bird all over with butter or brush it with olive oil, then sprinkle liberally with Savory and Sizzle.
Put the turkey on a rack in a large roasting pan. Add ½ cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, the vegetables and parsley. Put in the oven, legs first if you can.
Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350. Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. (If the bottom dries out, add water, about ½ cup at a time; keep at least a little liquid in the bottom of the pan at all times.) The turkey is done when a thermometer inserted into the thickest part of the thigh measures 155 to 165 degrees (see note below). If, when the turkey is nearly done, the top is not browned enough, turn the heat up to 425 for the last 20 to 30 minutes of cooking.
Remove the turkey from the oven. Take the bird off the rack and let it sit for about 20 minutes before carving.