COOKING YOUR TURKEY

Step one to ensuring a moist bird is to shed old habits and cook
the stuffing outside the turkey.  Stuffing the turkey will pull
moisture out of the bird.

Next, rub a little salt, white pepper, and poultry seasoning
inside the breast and neck cavities to fortify the bird's flavor
and the flavor of the broth that it will exude. 

Step two in keeping the bird moist is to do some of the cooking
outside the oven.  

Put about an inch of water in your roasting pan; add the turkey,
insert a meat thermometer in the fleshiest part of the breast and
cover.  Then place in a 375 degree oven, no matter what size the
bird is, and roast for one hour.  Turn the heat down to 325
degrees and continue roasting until the meat thermometer
registers 140 degrees.  Remove the lid and begin basting every 20
minutes with the turkey's own juices.  Basting is mostly for
show; it just browns the skin.  

Now, most importantly, when the thermometer reaches 160 degrees,
take the turkey out of the oven and remove the thermometer.  It's
not done yet, but the bird continues cooking outside of the oven.  
It's called carry-over cooking.  The internal temperature of the
turkey must be 180 degrees before it's ready to eat.  If you cook
the turkey to 180 degrees inside the oven, you'll be looking at a
dry, unappetizing serving on your guests' plates.  Remove the
turkey from the pan and place on a serving platter.  Cover with a 
thick, non-lint type blanket (special turkey blankets are 
available for purchase at Strongbow Inn). Let the turkey rest for
at least 1/2 hour to finish cooking.  If you leave the bird in
the pan while resting it will continue cooking too rapidly and
become dry.  The turkey can sit on the platter, covered with the
blanket, for 1 to 1 1/2 hours and it will stay warm and moist
without being "steamed", which would make the meat tough.  

To speed up your cooking time, remove the drumsticks and wings
and prepare them separately. Since they cook faster than the
body of the bird, this will also ensure that they are not
over-cooked and dry but succulent and juicy.  

Serve your perfectly plump, moist bird by carving with a good,
sharp, non-serrated knife that's flexible.  Begin carving just to
either side of the breast bone and, exerting a little pressure
with your thumb, carve with the contours of the bird.  

Enjoy your Strongbow turkey and may your holiday be happy and
healthy.