best thanksgiving tips; roasting pan

With Thanksgiving a mere 16 days away, let’s talk turkey, shall we? If you’re hosting Thanksgiving or Friendsgiving this year and the turkey is giving you night terrors, I want to share the best Thanksgiving tip I ever got, which will make cooking the perfect turkey a total cinch…

Use an electric roaster! Like this one or this one.


Not only does it free up all of your oven space for all of those sides you’re likely brewing up or that your guests may be bringing and that you need to keep warm, but it makes turkey-cooking a total breeze. If you don’t trust me, trust my mom, who taught me this priceless tip. Thanks, Mom!

Here’s how to make the juiciest turkey with minimal effort (my fave!):

1. In the bottom of the roaster, add 1-2 cans of chicken or vegetable broth; add some carrots too, if you’d like.

2. Place your unfrozen, clean turkey, with the neck and giblets removed, on the rack in the roaster and stuff an apple in the cavity. (Don’t forget to thaw the turkey a few days before. Thaw the bird either in the refrigerator — one day for every four to five pounds — or immersed in cold water — 30 minutes per pound. Be sure to remove the packets of the neck and giblets from inside of the bird. If you’re squeamish like me and simply hearing the word giblets freaks you out, you can probably convince your kind, generous hubby — or someone braver than you — to do the cleaning part. Rinse turkey under cool water and pat dry with paper towels.)

3. Place a few pats of butter on top of the bird for good measure, turn the roaster on to about 350 degrees, cover with a lid (or make a foil tent if your bird is voluptuous and the lid won’t close all the way), and three to four hours later you’ll have one tasty bird. (For temperature and length, cook according to package directions on the turkey, which are based on the size of your turkey).

This creates a really juicy bird, but if you’d like that browned-skin look on the outside, finish the turkey off under the broiler in the oven (being careful to watch it carefully – broilers are speedy!). Transfer to a serving platter and let rest for 15-30 minutes and voila, a perfect turkey on your table.

No basting, no drama. Just one fine, juicy bird. Plus, you’ll have some caramelized carrots and the makings for gravy at the bottom of the pan.

[Photo via Pinterest]

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