Roast turkey

Roast Turkey

Internal temp 165°F

Breast side down?

Heritage: Heritage turkeys are old-fashioned varieties of birds that were common in America until the 1920s. They have a richer, more distinct flavor, more like a game bird, and have a greater proportion of dark meat. Breeds include Narragansett, Jersey Buff, Standard Bronze, Bourbon Red and White Holland. – https://cooking.nytimes.com/guides/13-how-to-cook-turkey

lemon, zested and quartered garlic cloves onions, peeled and quartered bay leaves

onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

cover the bottom of the pan with a ¼ inch of liquid (wine, cider, beer, broth, water) so the drippings don’t burn.

450°F breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30

Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees

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Rubbing your bird down the day before you’re cooking it with a mixture of kosher salt and light brown sugar is the best (and easiest) way to ensure that your bird turns juicy and seasoned throughout, period.

when the breast meat hits 150°, the whole bird is done, no matter what the USDA says

Place oven rack in lower third of oven; preheat to 425°

Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.

Reduce heat to 350 to finish cooking

https://www.bonappetit.com/recipe/very-classic-dry-brined-roast-turkey?intcid=inline_amp