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Select a fresh turkey that hasn’t been soaked or injected with a brine solution.

Choose the right size: One pound of turkey will yield one to two servings. (Don’t forget to add a little extra for those all-important leftovers.)

Add a half-inch of water or reduced-salt chicken broth to the bottom of your roasting pan to keep the turkey moist.

Rub the bird with olive oil or canola oil to get a crisp, browned skin.

Generously sprinkle with chopped fresh garlic and fresh herbs of choice - – parsley, sage, thyme, rosemary, etc. They create a great taste without adding salt.

Roast at 325˚ approximately 20 minutes per pound. To prevent foodborne illness, insert a meat thermometer into the thickest part of the thigh. It should read 165˚ before you pull the bird out of the oven.

Baste regularly while roasting. If the turkey gets too brown, cover with an aluminum foil tent. Add more water or broth to pan as necessary during cooking process.

If you’re using the drippings from the pan to make gravy, let the fat settle first and pour it off. (See our “Gluten Free Turkey Gravy” recipe on the home page for more.)

Carve and enjoy!