Hands down, best way to ever make turkey! Wish I knew about this technique sooner!

– Place the **prepared turkey** on a roasting rack in a roasting pan, breast side up.
– Roast the turkey uncovered for **about 10-12 minutes per pound**, depending on the size of your bird. For a 12-pound turkey, this would be roughly **2.5 to 3 hours**. The goal is for the internal temperature of the **breast** to reach about **165°F (74°C)** and the **thighs** to reach **175°F (80°C)**.

While roasting, you can **baste** the turkey with **chicken broth** or its own juices every 30 minutes. This will help maintain moisture and develop even more flavor.

#### Step 4: Finish with High Heat for Crispy Skin

Once the turkey has reached the desired internal temperature, it’s time for the final step: crisping up the skin.

– **Increase the oven temperature to 450°F (232°C)** and roast for an additional **10-15 minutes**. This will give you that **crispy, golden brown skin** that everyone loves without overcooking the meat.

#### Step 5: Rest and Carve

After removing the turkey from the oven, let it rest for **20-30 minutes** before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender.

When carving, start with the **legs** and **thighs** before moving to the **breast**. Serve with your favorite sides, and enjoy the fruits of your labor!

### Additional Tips for Success

– **Use a Meat Thermometer**: To ensure your turkey is perfectly cooked, always use a meat thermometer to check the internal temperature.

– **Don’t Skip the Resting Time**: Letting your turkey rest is crucial to keeping it juicy. Don’t be tempted to carve it right away.

– **Adjust for Size**: The general rule is about **10-12 minutes per pound** at 325°F, but keep an eye on your turkey to avoid overcooking.

– **Flavor Variations**: Experiment with different herbs and spices. Adding a bit of **paprika**, **garlic powder**, or **cayenne pepper** can provide a unique twist.

– **Stuffing**: If you plan to stuff your turkey, do so just before roasting. Make sure the stuffing reaches a safe internal temperature of **165°F (74°C)**.

### Why You’ll Love This Method

– **Juicy, Moist Turkey**: Brining the turkey helps it retain moisture, making each bite succulent and tender.

– **Crispy Skin**: The high-heat finish gives the turkey a beautiful golden, crispy skin, unlike any other method.

– **Even Cooking**: Roasting at a lower temperature ensures the turkey is cooked evenly, with no dry breast meat.

– **Simple Yet Delicious**: The method doesn’t require complicated steps or ingredients. Just a bit of patience and care, and you’ll have the perfect turkey!

### Conclusion

This technique for making turkey will change the way you cook the bird forever. With its juicy, flavorful meat and crispy, golden skin, it’s the best turkey you’ll ever taste. Whether you’re cooking for a special holiday meal or a family gathering, this method guarantees that your turkey will be the star of the show. **Give it a try, and you’ll wish you’d known about this technique sooner!**