The key to those perfectly roasted mains is the roasting rack, which raises the meat for even distribution. Plus, the juices drip down into the pan so you can make gravy or pan sauce to complement ...
and the primary allure is that you don’t have to clean up a nasty roasting rack and pan with semi-burnt drippings welded to the bottom. I used Reynold’s Oven Bags and according to the package ...
4. Cover loosely with foil. Roast in the oven at 180°C for the calculated cooking time. Remove the foil and baste the turkey 30 minutes before cooking time is up. Allow turkey to rest after cooking, ...