I hope you can see from this larger picture how incredibly moist the white meat gets using this approach to cooking turkey. See how the skin is crisp and how it seals in the juices? You can see the fresh Rosemary and Thyme that was placed between the skin and breast meat.
You really can't go wrong with this approach to cooking turkey. It works for small turkeys like this one of just 11 lbs. and equally well for the largest. The combination of sealing the bird and then slow roasting is the secret to success.
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