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Herbs- to substitute dried herbs, use 1 teaspoon
dried herbs per 1 tablespoon fresh chopped herbs.
Tips for covering with tinfoil- Start with the
bird uncovered. Once the skin gets golden brown,
tent the bird with a large piece of tinfoil. If
you have a roasting pan, you can use the lid to
the roasting pan instead.
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For Disposable Roasting Pan-
Place fresh chopped vegetables on the bottom of
the pan to act as a rack to elevate the turkey.
Use 4-5 ribs of celery and 4 large carrots,
roughly chopped. The veggies will add great flavor
for your dripping to use for gravy however I don't
recommend eating them or using them in gravy.
For An Electric Roasting Oven-
Directions stay the same!
Convection Oven-
You can use the same method to cook the turkey in
a convection oven, just check the temperature
sooner (start checking after 2 hours) as it will
cook faster.
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