With one week left before Thanksgiving dinner is served, check out this method to roasting the perfect turkey!

Just in time for Thanksgiving, a new photo series and explanations for Tom's Turkey Roasting Technique. BEFORE you start, be sure to remove the neck and giblets if they are in the turkey. Then rinse thoroughly, inside and out, in cold water and pat dry to the extent possible. Roasting the turkey with the breast side down, for the first half of the time, allows the moisture from the dark meat to keep the breast meat from drying out. Be careful when lifting the bird to turn it, that you don't tear the skin.

Part One

Making the string cradle. Use heavy cotton butcher's string. Cut between 8 and 10 feet of string, tie the ends together and fold into a double loop. If it's a bigger stuffed turkey make two cradles to support the weight. Tie two or three cross pieces, as shown, so the cradle can not split apart and have the turkey fall through.

Part Two

Lay the cradle in the V-shaped rack in the roasting pan. Wipe the rack with oil to prevent him sticking.

Part Three

Baste the bird with oil or melted butter.

Part Four

Baste the breast side up first. Then salt and pepper. Now it's ready to turn over and place breast side DOWN in the V-rack.

Part Five

In the rack breast side down and again baste and salt and pepper.

Part Six

Lift and test the balance. Adjust if necessary. NOTE there is a large portion of the sting cradle to one side. Keep it offset that way because when the turkey is browned on the bottom side you are going to remove it from the oven, place it on a solid surface, then carefully lift and left it roll over to expose the breast side.

Part Seven

Bottom side up, basted, salted and peppered and, IMPORTANT flip the cradle strings over the top of the bird so they are in easy reach half way through cooking.

Part Eight

Now into a 350 degree oven. You can reduce the heat to 325 after 20 minutes or so.

Part Nine

It's an hour and a half later, the turkey is out of the oven and ready to turn breast side up and then ease it back into the V-rack.

Part Ten

Easing it back into the rack with the breast side now up. Gently adjust the cradle strings, before returning it to the oven to finish roasting, for easy lifting once finished. Be careful not to tear the skin and let the juices flow out.

Part Eleven

Cradle strings adjusted, you can baste it again and then back into the oven with the breast side up.

Part Twelve

Looking for 165 degrees and it is there. Time to come out of the oven an let it rest. The bird came with a plastic popup temperature indicator but it is always best to check with a good thermometer. Test in the thickest part.

Part Thirteen

The string cradle makes lifting the finished bird out of the roasting pan, easy duty. Now let it rest, 30 minutes to an hour, while the other meal items are readied.

Part Fourteen

A good pair of kitchen shears to clip away the string cradle.

Part Fifteen

Done and on the serving platter. NOW let it rest for at least a half hour before carving. Place a loose aluminum foil tent over the turkey to keep it moist until you are ready to carve and serve.

Lastly, have a beautiful and safe Thanksgiving to you and your loved ones, from Hudson Valley Focus!