Tip:

Remove poultry from packaging 12-24 hours prior to cooking, leaving uncovered in the refrigerator. This will dramatically reduce the moisture on the skin and allow it to brown easier and quicker.

Two Easy Steps:

Step 1: Apply a thin layer of olive oil to breast and truss (tie the legs) your turkey. Place breast side up in roasting pan on lowest rack position in oven. Broil on high for 8-12 minutes or until desired browning occurs. Because ovens vary, keep close attention and move your pan for more even browning.

For ovens with no broiler, set temperature to 460°F and roast for 20 minutes until browning on breast occurs.

Step 2: Set temperature to 350°F and place poultry frame in center of roasting pan with the large teardrop side up. If using a small turkey, the small teardrop may fit better.

Turn your turkey, breast side down in frame with breast positioned towards larger side of teardrop. Legs should be on outside of frame while wing tips should tuck in. Point of teardrop should support lower breast.

• Add 1 cup of water to pan.
• Cover with tin foil leaving sides slightly vented. This ensures you are not steaming the bird.
• Remove cover for the last 45 minutes to brown entire bird.
• Use a meat thermometer to reach, but not exceed, 165°F in breast.
• Let rest on frame for 10-15 minutes and invert onto platter

Holds up to a 20lb. turkey