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Use a fresh turkey instead of a frozen one since ice crystals can damage the meat, resulting in moisture loss while roasting.
Tying the legs tightly against the sides of the turkey will take longer to roast, resulting in an unevenly cooked turkey with a dry breast.
Let the turkey rest (covered) for 20 minutes before carving. This will seal the juices in the meat.
Soak the turkey in a flavored salt-water brine overnight. Simply fill a large container with water, MAGGI tabs or salt and fresh herbs, and submerge the turkey.
Roast the turkey upside down first. This will allow it to baste itself without having to open the oven door, which will lose precious heat.