Oven roasters are a convenient kitchen tool, and there are several mistakes you can avoid by having a little knowledge.

Chef shares 'one big mistake' everyone makes with roast potatoes that 'stops them getting crispy' For Sunday lunch there's only one kind of potato that everyone wants - and they like a crunch.

Pre-heat your oven to 400°. Using the butcher string, tie the breast snugly in 3 locations along the breast. If you don't have butcher string you can skip this part.

The key to a perfectly roasted turkey is temperature control. Here's how to roast your bird to perfection." Preheat Your Oven: Preheat your oven to 325°F (165°C).

Many turkey breast recipes recommend starting the oven at a higher temperature of 425 degrees. This sears the bird. Then the temperature is reduced to 325 degrees to finish the cooking.

Many devoted conventionalists swear that oven-roasted turkey is the only way it should be eaten. However, more rebellious chefs have taken to deep-frying their birds over the last decade.

How to roast the perfect Christmas turkey, ... The Independent is on the ground when the story is developing. ... But you don’t want to put the turkey straight from a cold fridge into a hot oven.

Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again.

I’ve been against roasting Thanksgiving turkeys in roasting bags this whole time. It seems to me an easy way to end up with a soggy-skinned bird, when we all seem to be striving for crispy skin.

Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven.Estimated time: At 450 degrees, about 6 minutes per ...

You'll have a turkey cooked and glowing golden brown in 1 ½ to 2 hours, depending on the size. And, yes, there will be plenty of drippings with which to make gravy. You can add more water as needed.

Continue to roast turkey in the oven, uncovered for approximately 30-45 minutes, until it reaches 165°F in the thickest part of the thigh and breast. (See note below regarding cooking times).