---> Easy Directions to COOKING A JUICY ROAST TURKEY <----

1. With a clean kitchen or paper towel, completely dry the inside and
outside of the turkey. 

2. Rub or brush the entire turkey inside and outside with oil,

3. Put the turkey on a rack in a large roasting pan. Don't let it 
touch the sides of the pan. 

4. Open the cavity by cutting the excess skin around the cavity.
Wedge a fork (depending on the size of the turkey), between
the backbone and the bottom ribs in the opening of the cavity,
this will allow heat to penetrate to the backbone. 

5. Oil a piece foil and cover the top of the turkey including the legs
and wings. 

6. Add 3/4 cup of chicken broth to the bottom of the roasting pan. 

7. Cook your 16-18 pound un-stuffed turkey for 2 hours and 30 minutes
at 450 -500 degrees. 

You may add 1-2 cups of additional broth to the pan after the 1st hour. 

8. Remove the foil for the last 20-25 minutes of cooking to brown
the skin. 

9. Do not baste the turkey with the pan broth. This will break
the caramelization and you will lose the natural juices of the turkey. 

10. Your turkey will be done in 2 hours and 30-45 minutes. 

11. The turkey is ready to eat at 165 degrees. Check your turkey after
2 hours and 30 minutes 

Let the turkey rest for 20 -30 minutes before slicing. 

12. After cooking pour off the residual fat and deglaze the pan to
make your gravy. 

13. Salt and pepper to taste after the turkey is carved and served. 

14. Never use a fork to turn or check the turkey, Never put 
cheesecloth on a turkey and baste it. You will break the caramelization.

If you have questions, visit my website www.chefmarc.com. 
There is a time chart for conventional and convection ovens as well as 
a streaming video of this cooking process. You can also purchase a copy 
of the just released "The Perfect Holiday Meal" or additional recipes. 
I guarantee, this will be the juiciest and most flavorful turkey you've 
ever had! Let me know how it turned out. Happy ThanksGiving!