I've always added liquid to the pan when roasting a turkey along with bouillon cubes and butter. Never understood why so many professionals tell you not to add any liquid. Rated four stars because there's no mention of this: For juiciness and tenderness, I've learned to always brine that bird first. And you don't need to get all fancy with the brine recipe to get a tender and juicy result, just flip it over halfway through the brining process. To roast, thoroughly rinse the turkey inside and out; pat it dry. Stuff the turkey if desired. Place it in the pan and rub it down with olive oil. Sprinkle with your herb(s) of choice. Add water or chicken broth/stock to about 1/4", 2-3 chicken bouillon cubes, several small blobs of butter, and about 1/2 cup of chopped celery. Tent the breast and drumsticks with aluminum foil and pop it into the oven. After about 1-1/2 hours, start basting periodically; add a little water to the pan as needed. When you come down to the final 30-45 minutes, remove the tent to allow the breast and legs to brown. I'm looking (fondly) at a big ol' tom turkey in the field behind my house right now . . . LOL!
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I've always added liquid to the pan when roasting a turkey along with bouillon cubes and...