This is a great method. As stated in other reviews, definitely cover only the breast portion of the Turkey, and remove an hour before cooking time is finished. One helpful tip is to be sure loosen the skin from the breast, and actually place mayonnaise inside. I found that adding your seasonings and herbs, like sage, paprika, and garlic to mayo helps them to "stick" to the bird better while cooking - it creates such beautiful, brown skin, also. I don't like to have to keep opening my oven and basting a turkey. Every time you open your oven, you can lose up to 20 degrees of heat! To get around this, I peel, core, and slice 1 apple (any variety that I have lying around) and slide the slices under the skin as well. The sweetness of the apple, as it roasts under the skin, handsomely offsets the saltiness, keeps the breast moist, and basting at a minimum. I still baste once or twice, with the drippings that accumulate in the roasting pan, but not nearly as often as I did in previous years. My turkey was excellent, and the gravy was wonderful. Also, If you don't want to stuff the turkey with stuffing, place it in a separate pan to cook, and use turkey stock to moisten. That way, you can fill your cavity with quartered onions, more sliced apples, and celery, adding additional moisture inside, and enhancing the drippings and flavor outside. Hope this helps!
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This is a great method. As stated in other reviews, definitely cover only the breast portion...