When I visited Butterball to participate in turkey-roasting training, I learned a fascinating trick: this “coil of foil.” As a turkey roasts, you want all that hot air circulating around as much of the bird as possible, so the bird cooks faster and more evenly. To do that, the turkey needs to be elevated off the bottom of a roasting pan. While some seasoned cooks may own a roasting rack to get the job done, I, like many, don’t. But that’s OK because it can be hacked with a “coil of foil.”
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