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Low-Temperature Method
Appears in
Published 1966
Preheat oven to moderate (325°F.). Place turkey breast side up on a rack in an open roasting pan. Grease the surface well with shortening and on top lay a fat-moistened cheesecloth, large enough to drape down over the sides of the bird.
Roast at a constant temperature. Do not add water. Baste only once or twice with fat or drippings from the pan. Remove the cloth for the last half hour of cooking time to allow the turkey to brown.
When the turkey is lightly browned, cover with a loose tent of aluminum foil to avoid overbrowning.
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