I do my turkey very simular to this, but to save myself a lot of basting I mix some unmelted butter with some salt and pepper and lift the turkey skin by slipping my hands underneath and over the breast and pack the butter mix in underneath the skin so that it cooks into the turkey instead of running off. I then just secure the skin back down over the turkey with a couple of toothpicks. It still gives that crisp, golden brown coloring.
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