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By HELEN SMITH
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Everyone has their favorite method for roasting turkey. Some use the traditional roasting method in an oven, some prefer the convenience of the oven cooking bag, while others prefer the flavor of barbecuing it on a grill. If you’re cooking a small turkey or turkey breast, you can even use a microwave oven.
Traditional method
The goal when roasting a turkey the traditional way is to have an even golden brown appearance and crisp exterior. Slow oven roasting assures a roasted flavor. Make a tent of aluminum foil to keep the turkey moist while preventing over-browning and spattering.
Preheat oven to 325 degrees F. Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil. Insert meat thermometer info inner thigh for whole turkey or into thickest part of breast for turkey breast. Place turkey, breast side up; in roasting pan. I'Make foil tent by tearing off a shiet of heavy duty aluminum foil. Grpase foil crosswise through centt$r. Place over turkey, leaving one tojwo inches between top of turkey and foil tent for heat circulation. Cfimp foil onto long sides of pan to hold in place. i Roast until meat thermometer reads 180 degrees-185 degrees F. for whole turkey or 170 degrees-175 degrees for turkey breast. For stuffed turkey, add 30 minutes to roasting tiirie. For a browner turkey, remove foil tent 30 minutes before roasting is finished.
, For easy slicing, cover turkey with foil and let stand 15 minutes aftef removing from oven.
Oven cooking bag method "This is the self-basting method of cocking turkey. The turkey cooks up tender and juicy in an oven cooking bag with no messy cleanup. The skin m$y not be as “crisp” as traditional method, but the advantage is the turkey will be juicy and well-done, but not dried out.
* Preheat oven to 350 degrees F. Shake one tablespoon flour in a turkey size oven cooking bag. Leave flour in bag. This helps blend the fats and juices and protects against bursting. Place bag in roasting pan at-least two inches deep. The pan should be large enough that the bag does not hang over sides and does not touch oven walls or oven racks.
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