Since it’s your first time here’s some advice: I know they say use oil or butter but I’ve found the best method (although it’s messy) is to massage the turkey with a generous coating of shortening and then sprinkle on the seasonings. It browns up nicely every time and the seasonings adhere to the skin so well. I only baste during the last hour when the skin is already browned and more as you near the end of the cooking time. Also, if you use the giblets and neck for stuffing or gravy brown them on the stove first, not in the oven. You’ll do fine. Vince Capman November 2006
Posted on: Thu, 28 Nov 2013 20:48:11 +0000