The Secret to a Moist Turkey

My hubby discovered long ago the secret to a tender Thanksgiving turkey: moisture. Don't wait for your Thanksgiving turkey to make its own juices for basting. Give it an extra-moist start by adding your favorite broth or bouillon.

We use at least 32 ounces, but you can use more or less according to your preference. If you're out of broth or bouillon, you can make your own brine with plain table salt and water. Low-salt diet? Leave out the salt and use plain water instead.

Don't forget to keep the lid on your roasting pan or "tent" with aluminum foil until the last half hour of cooking time. If you're not sure how long to roast your bird, the rule of thumb I was taught was 20 minutes of cooking time per pound. A 15-pound turkey, then, would need about five hours in the oven at 350 degrees F. Test for doneness by uncovering and trying to wiggle the drumstick. If it wiggles freely, it's done.

Source: My DH, who's taught me a lot about cooking over the years

By Lelia Jo Cordell from Springfield, OH