This is the only way I’ve been preparing turkey since my first attempt. The only thing I changed up from that first time I prepared it, I skip the metal rack and instead place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor needs the boost the roasting veggies add.
Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill. I like the pellet grill because I can control the temperature as I would in the oven.
Annie DeMoranville 