It doesn't hurt to put a couple of cups of water in the bottom of the roaster, but turn the turkey face down for the first few hours, then turn it right side up for the last hour. All of the juices that would drain to the back stay in the breast making it much more moist. I use a stainless steel dutch oven in the regular oven then uncover and flip in the last hour, and turn on the broiler in the last 10 minutes to crisp the skin. Let it sit for an hour and then carve. Set aside at least 5 hours for a 12-14 pound turkey to preheat, prep, cook, cool, and carve. Add another hour for a turkey in the 18-22 pound range. I usually hand rub the turkey with extra virgin olive oil and dust with black pepper, ground sage, thyme, and some onion and garlic powder. Cram an orange and lemon/lime into the cavity to add some interesting flavor to the bird if you are not stuffing.
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Actually I don't know the recepie.
It doesn't hurt to put a couple of cups of water in the bottom of the roaster, but turn the turkey face down for the first few hours, then turn it right side up for the last hour. All of the juices that would drain to the back stay in the breast making it much more moist. I use a stainless steel dutch oven in the regular oven then uncover and flip in the last hour, and turn on the broiler in the last 10 minutes to crisp the skin. Let it sit for an hour and then carve. Set aside at least 5 hours for a 12-14 pound turkey to preheat, prep, cook, cool, and carve. Add another hour for a turkey in the 18-22 pound range. I usually hand rub the turkey with extra virgin olive oil and dust with black pepper, ground sage, thyme, and some onion and garlic powder. Cram an orange and lemon/lime into the cavity to add some interesting flavor to the bird if you are not stuffing.