Bobo Bonobo® said...

> On Nov 13, 2:59 pm, Sharon V > wrote:
>> It's that time of year again, and this is only the second time in my
>> life I am going to make a turkey. Unfortunately, I have no idea how I
>> did it last year, so, I'm reaching out to all of you for suggestions. I
>> have searched the internet and find all different roasting methods,
>> temperatures, breast up or down, basting yes or no, etc. I think the
>> majority of recipes I've read on-line say to roast it at a steady 325
>> degrees, but others say to start hot then lower the oven after half an
>> hour. Some sites say to cover the bird with foil in the beginning, then
>> take it off, other sites say to roast uncovered then cover with foil
>> when it begins to brown. HELP!!!!!
>
> One thing's for sure. I roast mine breast side down until about 30-45
> minutes before I take it out. The breast turns out much nicer that
> way.
>
> --Bryan


My cousin's wife kept opening the oven to peek in at her bird, causing it
to take forever to cook. She had a "minor" nervous breakdown. All I can
offer is use a digital probe thermometer and stay out of the oven as much
as possible!!!

Andy