Web here are 15 tips to safely thaw and roast your thanksgiving turkey.

Cooking turkey with oven off. Remove any turkey parts from the neck and breast cavities and reserve. Seal the bag and cut a few small slits in the top. Stuff both the neck and body cavity of the thawed turkey and pack it loosely.

Arrange the turkey on the roasting rack, breast side down. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.

Kosher salt, about 2 tbsp. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Web preheat the oven to at least 325 °f.

About an hour before you go to bed, preheat oven to 500 degrees. Spray the inside of the bag with cooking spray to prevent sticking, and add flour to the bag. Web mix together the wine and chicken broth and pour it over the turkey.

Take out the neck and anything else they have been kind enough to stick into the cavity of the turkey. Web tie legs together with kitchen twine. Web preheat your oven to 325°f.

I don't put mine in until 10:30/11 and then take it out at about 6 in the morning. Stick that butter where the sun don't shine (up the little gobbler's rear, sorry gobbler). Take the turkey out of the oven when the thigh meat reaches 165 degrees f.