Think that Butterball is the best gobble going? How about a turkey with your name on it? This season, you might want to look into a "heritage" turkey. Some farms will grow a bird, just for you, descended from the ones the Pilgrims ate. As for cooking any bird, here's how to make it tender:
Plan on about one pound of turkey per guest when purchasing.
Remove the thawed or fresh turkey from the refrigerator at least two hours before you put it into the oven, giving it a chance to warm up to room temperature and cook evenly.
Don't salt the exterior of the flesh. Salt draws the juices to the surface, where they'll evaporate.
Try roasting your turkey upside down, with the breast on the bottom of the pan. With all the juices dripping down to the bottom, the white meat can't dry out.
Before carving, let your turkey stand for at least 20 minutes after you remove it from the oven to allow the flesh to absorb the juices.
