Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of…
Are you hosting a smaller Thanksgiving this year? Don't bother with a whole turkey — just roast a turkey breast! One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you'll still have plenty of pan drippings to make gravy.) Turkey breasts are also a cinch to roast. No flipping, no basting, no fuss. Here's a recipe to show you how to do it, step by step.
How to Cook a Perfect Thanksgiving Turkey with step by step photo directions - a combination of Martha Stewart and The Barefoot Contessa's recipes - http://rumblytumbly.com/2013/11/05/how-to-cook-a-perfect-thanksgiving-turkey-with-photo-directions/
Martha Stewart and her friend, Jane Heller, create an innovative black turkey basting paste made from cloves, cayenne and dried mustard. They roast the turkey and present the turkey with blackened skin hiding the golden brown skin underneath.