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– **Instructions**:
1. Preheat your oven to 250°F (120°C).
2. Pat the turkey dry with paper towels to remove excess moisture.
3. Rub the turkey with olive oil or melted butter and season with salt, pepper, and any additional herbs or spices.
4. Place the turkey on a roasting rack in a large roasting pan. Slow roast the turkey for about 3-4 hours (depending on size), basting every 30 minutes with more butter or olive oil to keep the skin moist.
Slow roasting helps the turkey cook evenly without drying out, keeping the interior juicy while allowing the flavors to meld.
#### 3. High-Heat Finish for Crispy Skin
After slow roasting the turkey, you’ll want to give it a **high-heat blast** to create that golden, crispy skin we all love. This final step will crisp up the skin and give your turkey a beautiful, golden-brown finish.
**How to Crisp the Skin**:
– **Instructions**:
1. Increase the oven temperature to 425°F (220°C) during the final 30 minutes of roasting.
2. Continue roasting the turkey at this high temperature, basting every 10 minutes to help crisp the skin.
3. Once the skin is golden brown and crispy, remove the turkey from the oven and let it rest for 20-30 minutes before carving.
This high-heat finishing step gives the turkey that satisfying crunch on the outside while preserving all the moisture inside. It’s the perfect balance of crispy skin and tender meat.
### Tips for the Best Turkey Ever
– **Don’t Skip the Brining**: While it might seem like an extra step, brining is essential for a moist turkey. It’s what makes the difference between a dry turkey and a juicy one.
– **Rest the Turkey Before Carving**: Always let your turkey rest after removing it from the oven. This allows the juices to redistribute and keeps the meat tender when you carve it.
– **Use a Meat Thermometer**: To avoid overcooking, use a meat thermometer to check the internal temperature. The turkey is done when the thickest part of the thigh reaches 165°F (74°C).
### Why You’ll Never Cook Turkey the Same Way Again
Once you try this method, you’ll understand why it’s the **best way to ever make turkey**. The combination of brining, slow roasting, and finishing with high heat creates the juiciest, most flavorful turkey you’ve ever tasted. Plus, the crispy skin adds a satisfying crunch that contrasts beautifully with the moist meat.
This technique isn’t just for holidays—it’s perfect for any time you want a show-stopping turkey, whether it’s for a weekend dinner, family gathering, or special occasion. The results speak for themselves, and your guests will be asking for seconds (and possibly thirds!).
**Wish I knew about this technique sooner?** You’ll never go back to your old turkey methods again once you discover this foolproof method. So, go ahead and give it a try—you’ll be amazed by the delicious, tender turkey that comes out of your oven. Enjoy!
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