Turkey roasting is not a big deal even though you are a green-hand, as long as you learn about the following things. You are able to avoid many mistakes that novices often make in turkey roasting. If you want your friends and family enjoy delicious and healthy turkey, before starting serving turkey, the first thing you should do is to clean and sterilize your hands and kitchen tools
Before turkey roasting, you should remove giblets that are usually stored in a packet in the neck area of the bird. Use for preparing broth if desired. For better turkey roasting, removing and discarding any large pockets of fat that may be present in the neck area is a necessary step.
For whole poultry, drain juices and blot cavity dry with paper towels for better turkey roasting result. Currently, the USDA does not advise washing poultry before cooking. If you do, after removing the turkey, for the sake of turkey roasting cleaning, wash the sink with hot, soapy water or sanitize with a mild bleach solution of 1 teaspoon chlorine bleach to 1 quart of water. This will help prevent cross-contamination to other foods that are washed in the sink.
Rub the inside of cavity and neck area with salt just before turkey roasting. Place breast side up on a rack in a shallow roasting pan. Brush the skin with oil or melted butter. Insert an oven-safe meat thermometer into the thigh area of large birds, not touching bone. (Or for large or small turkey roasting, use an instant read thermometer before you return it to the oven.)
Finally we come to the turkey roasting step. Roast, uncovered without liquid, according to the temperature and time given in the chart below or in your recipe. The turkey roasting times provided in the chart below are for defrosted poultry that is refrigerator cold. If poultry browns too quickly, tent with foil. Because turkeys will continue to cook after being removed from the oven, remove them when the internal temperature is 5 degrees below desired doneness.