INGREDIENTS

INSTRUCTIONS

Make sure you have the following: * A LARGE ROASTING PAN. * VEGETABLE
OIL AND BUTTER, SALT AND PEPPER. * A TOWEL. You will have greater  luck
with the drumstick clamp if you grasp it and the slippery turkey  with
a towel. * AN INSTANT-READ THERMOMETER. This is your most  important
tool. With this, you don't need a roasting chart or a  clock. Read the
facts on the dial. If you don't have one, get one. *  Also Make Sure
You've Got o A TURKEY LIFTER. Some recipes out there  ask the cook to
flip a hot turkey from breast to back during  cooking, supposedly to
distribute juices. Try this once and you'll  let nature's browning take
its course. But you will have to lift the  turkey out. I recommend a
turkey lifter. The best turkey lifter looks  like snow chains but acts
as a sling. Two strands of metal chain-link  lie on the bottom of your
roasting pan with handles draped over the  side of the pan. The turkey
rests on top of the sling. You simply  grasp both handles and heave.
This device will put an end to burned  hands, greasy potholders and
lost drumsticks. * FOIL. For  great-looking turkeys, lay a sheet of
loose foil over the bird  halfway through cooking time. Make it loose,
or you'll steam the bird  you're attempting to roast. Also, you may
need to wrap foil booties  around the drumsticks so they don't get dry
and crunchy. * BULB  BASTER, OPTIONAL. Makes basting easy, but begs the
question about  basting at all. New thinking discourages basting.
Basting causes  streaking through the skin's sheen. Turkey skin is so
thick that  basting really can't penetrate it. Basting only keeps the
cook busy.  * A STRAINER. For straining clear juices for gravy.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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