Q&A for How to Roast a Turkey

To make the perfect bird, brine the whole turkey overnight. That really tenderizes the meat and makes it juicier. Then, give it about a day to dry out in the refrigerator. All the flavor and salt will still be in the flesh, but the skin will be able to get really crispy in the oven. Also, I like to put the turkey in a really hot oven, then bring the temperature back down to cook it low and slow.

Many chefs advocate roasting the turkey at 325° F (162.8° C) after initially crisping it for an hour at 425° F (218.3° C). You can also cook the turkey at 350° F (176.7° C) for a slightly faster cooking time, but any temperature higher than that will likely cause it to dry out.

Covering your turkey with foil for at least part of the baking process can help keep it from browning too much. Just make sure to uncover it during the last half hour or so of cooking to allow the skin to brown or crisp up a little. Alternatively, you can cover just the ends of the drumsticks and wing tips with foil, since these are the parts of the turkey that tend to overcook the fastest.

Yes. Turkey creates its own broth, but the addition of broth or stock will make it more flavorful, and result in a better gravy.

Either is fine, but the rack (with handles) will allow easier removal from the pan for carving.

If you follow the directions, your turkey should be cooked properly.

Cover it with tin foil to keep it fresh, or leave it in the tin you cooked it in with the juices. Leave time to cool before cutting.

At the lowest position. This is safest, irrespective of the size of the turkey. As long as it is breast side up, this should cook it properly.

Slice the oranges thinly and gently push the pieces under the skin or on the actual meat, as well as inside both ends.

They cook slightly differently; follow the methods in Roast a Chicken for chicken.