Preheat oven to 425 degrees with rack in lower third of oven.

How to make a turkey tender and juicy. Web how to brine a turkey. Slide your hand underneath, separating the skin from the breast meat. Pour the chicken broth all over the turkey.

Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Once the salt and sugar are dissolved, stir in the oranges, add water and cool to room temperature. Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer.

Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Web directions allow turkey to stand at room temperature for about an hour. Liberally season turkey inside and out with salt.

Remove neck and giblets from the turkey. Place the turkey in a roasting pan lined with foil long enough to wrap around the bird. Stir the dry ingredients together and use the mixture to rub inside the cavity of the bird.

Separate the skin from the breast. Web prepare the turkey: Arrange the turkey on the roasting rack, breast side down.

No brining, no basting, and no stress! Do not rinse the brine from the bird. Web preheat oven to 500 degrees, and lower the oven rack to the lowest position.