How to Make a Turkey Roasting Tips

1. It takes a full 24 hours to defrost every five pounds of frozen turkey in the refrigerator (the only safe method).
2. Use a shallow turkey roasting pans. If you use a deep roasting pan, you wind up steaming the meat.
3. Do not stuff your turkey ahead of time as harmful bacteria growth could spoil the uncooked turkey.
4. Roast your turkey breast-side down on a v-shaped rack until the last hour or so in the oven, then turn it to brown the breast. The result is a moister white meat.
5. Let the cooked turkey "rest" after it have been removed from the oven.
   While the turkey cooks, the juices are forced away from the heat to the middle of the turkey. Cover loosely with aluminum foil and let rest for 20 to 30 minutes after it is removed from the oven. This allows the juices to redistribute throughout the turkey. A moist turkey is easier to carve.
6. If you need your oven to reheat or cook side dishes, it's better to serve the turkey at room temperature with hot gravy than to reheat it. Reheating dries out the meat. The interior of a large turkey will stay quite hot for at least an hour.

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