I love turkey. And I have to say, it's easy as pie to roast one to perfection. Easier than pie, actually. No basting, no checking on it, no burning--just perfectly browned, moist turkey. Every single time.
Here's my fool-proof recipe, thanks to my mother.
Whole roasting turkey, whatever size you want
Disposable foil pan
2 paper grocery sacks
1. Prepare your turkey how you usually would. I put mine in the foil pan, rub with olive oil, season with salt and pepper and herbs (I like sage, rosemary, tarragon, thyme, lemon pepper). Not to mention a big spoonful of chopped garlic inside the turkey or under the skin. And maybe an onion half or two. And perhaps a lemon. Whatever I have, really! This year I poured a couple of cups of white wine into the turkey too. It made the gravy amazing.
2. Slide the foil pan into a paper grocery sack from one end, then into another so the open ends of the bags overlap. Clip shut--either staple it down to the foil pan or use binder clips. Both work.
3. Rub the bag with vegetable oil--on the top and sides.
4. Place the whole thing onto a cookie sheet.
5. Cook according to the turkey package directions. (Check before you throw away the wrapper!) Whatever temperature they say for however long the weight of your bird requires. Set the timer and leave it alone. Take a nap, a bubble bath, read a book, or make the rest of your meal.
6. When the time is up, cut the bag open and be amazed. A beautifully browned, perfect bird. Not dried out, but moist and delicious and perfect. Every single time. Scouts' honor!