Lisa King's Thanksgiving Turkey

Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Have a large piece (or two) of plastic wrap and a large piece of heavy-duty aluminum foil at hand

Step 3

3 Place a low rack inside a roasting pan just large enough to hold the turkey

Step 4

4 Combine the water and the 1 tablespoon of salt in a liquid measuring cup, stirring until the salt has dissolved

Step 5

5 Pour into the roasting pan

Step 6

6 Use paper towels to pat the turkey dry

Step 7

7 Make sure there are no packets inside the bird

Step 8

8 Season the cavity with the 2 teaspoons of salt and the pepper (to taste)

Step 9

9 Place the turkey in the roasting pan, breast side down

Step 10

10 Cover tightly with plastic wrap, stretching or tucking it over the edge of the pan

Step 11

11 Cover with the aluminum foil in the same manner, making sure the wrap is completely covered by the foil, especially where it touches the pan

Step 12

12 Roast for about 3 1/2 hours, then check the internal temperature by inserting an instant-read thermometer into the thickest part of the dark meat, away from the bone

Step 13

13 It's done at 165 degrees

Step 14

14 The skin will have darkened a bit but will not be browned

Step 15

15 Remove the turkey from the oven and let it rest for 15 minutes

Step 16

16 Discard the plastic wrap

Step 17

17 Remove whatever skin you can reach, then invert the bird onto a cutting board and remove the remaining skin; discard it, or reserve it on a baking sheet to roast as cracklings

Step 18

18 If serving right away, carve the turkey and arrange the meat on a platter

Step 19

19 Otherwise, tent it loosely, using the same foil you used in the oven, until ready to serve

Step 20

20 The meat will stay warm for more than an hour

Step 21

21 Reserve the cooking liquid for gravy, if desired; see the related recipe

Step 22

22 VARIATION: Pour the cup of salted water into a large oven-roasting bag, then seat the bag inside the roasting pan

Step 23

23 Place a low rack in the bag, or create a "raft" of 5 or 6 celery ribs (a medium-length bamboo skewer can help hold them together) to act as a platform for the turkey

Step 24

24 Place the bird on the rack or celery, breast side down

Step 25

25 Seal the bag (no need to use the flour mentioned in the oven-bag package directions), then cover the pan tightly with aluminum foil before roasting

Step 26

26 This technique steams the bird more than the method above