Arrange the turkey on the roasting rack, breast side down.

Turkey in a roaster oven. (throw them away or set them aside for gravy.) take paper towels and dry off your turkey. Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs. Web place your turkey in the oven.

Lift turkey onto platter, and let stand for 15 minutes before carving. Place turkey on rack set in rimmed baking sheet and refrigerate uncovered for 24 to 48 hours. If any pieces of citrus fruit do not fit in the cavity, squeeze the juice into the bowl with the spices and boiling water.

But what most don’t consider is that the turkey will continue to cook when it is pulled out of the oven. Use a meat thermometer on a cord to prevent needing to open the lid often. Remove the neck and giblets from the turkey.

Web in general, a roaster can hold the weight of its capacity plus four pounds. Just a simple 15 minute prep and then cook the turkey. Allow the turkey to rest and then carve and enjoy!

Slice oranges, lemons, and limes in half and place them in the cavity of the turkey. Your turkey is done when the temperature with a meat thermometer is 180° f in thigh and 170° f in breast or stuffing. As long as the bird temps at 165.

Place the quartered oranges and fresh herbs, like thyme, rosemary, and sage into the cavity of the turkey. No brining, no basting, and no stress! You can make the turkey just as delicious and tender without losing any oven space.