A Picture-perfect Turkey

• Dark-colored roasters absorb the oven's energy and evenly distribute it.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

Article Source: http://www.thearticleinsiders.com